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Seafood Lasagna

This seafood lasagna features layers of silky noodles, a creamy filling, and tender seafood, making it a perfect dish for family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Lasagna Components
  • 9 pieces Lasagna noodles Boil until just al dente
Seafood Filling
  • 1 pound Shrimp, plump raw, peeled and deveined
  • 1 cup Crab meat, real lump crab
Cheese Mixture
  • 15 ounces Ricotta cheese
  • 2 cups Mozzarella cheese, low moisture Divided
  • 0.5 cup Parmesan cheese Divided
Sauce and Seasoning
  • 2 cups Alfredo sauce, quality prepared or homemade
  • 1 cup Heavy cream
  • 3 cloves Garlic, minced fresh
  • 2 tablespoons Olive oil
  • 1 cup Parsley, flat leaf if possible Chopped
  • 1 teaspoon Salt To taste
  • 0.5 teaspoon Black pepper To taste
  • 0.5 teaspoon Red pepper flakes Optional
Topping
  • 1 cup Breadcrumbs, fresh or panko

Method
 

Preparation
  1. Boil lasagna noodles in well-salted water until just al dente. Drain and lay flat on towels to prevent sticking.
  2. Heat olive oil in a large skillet over medium heat. Sauté garlic for one minute until just fragrant without browning.
  3. Add shrimp and cook until pink on both sides, about three to four minutes. Incorporate crab and season with salt, black pepper, and optional red pepper flakes. Toss to combine and cook for two to three additional minutes. Remove from heat and allow to cool slightly.
  4. In a large mixing bowl, combine ricotta, one cup of mozzarella, half a cup of Parmesan, heavy cream, and parsley. Stir until evenly mixed and season lightly with salt and pepper.
Assembling
  1. Spread a thin layer of Alfredo sauce on the bottom of a 9 by 13 inch baking dish to prevent sticking.
  2. Lay down noodles, then one-third of the cheese filling and one-third of the seafood mixture. Drizzle Alfredo sauce over each layer.
  3. Repeat layers two more times, finishing with noodles and Alfredo sauce on top.
  4. Scatter the remaining mozzarella and Parmesan cheeses evenly over the top. Sprinkle with breadcrumbs for a crunchy golden crust.
Baking
  1. Cover tightly with foil and bake for 25 minutes.
  2. Remove foil and bake for another 10 to 15 minutes until the top is bubbling and golden.
  3. Allow to rest for 10 minutes before slicing so the layers hold together.

Notes

Serve warm, with a sprinkle of fresh parsley on top for color. Pairs well with a simple salad or crusty bread. If you have leftovers, cover tightly and store in the refrigerator for up to three days, or freeze before baking.