Description
This decadent Seafood Lasagna combines succulent shrimp and tender crab meat with creamy ricotta, mozzarella, and Parmesan cheeses, all layered in rich Alfredo sauce and baked to golden perfection. Infused with garlic, fresh parsley, and a touch of heat from red pepper flakes, this Italian-inspired baked casserole makes a deliciously indulgent main dish perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 12 lasagna noodles
Seafood
- 1 kilogram shrimp, peeled and deveined
- 450 grams crab meat
Cheeses
- 480 milliliters ricotta cheese
- 200 grams shredded mozzarella cheese
- 80 grams grated Parmesan cheese
Sauces and Creams
- 950 milliliters Alfredo sauce
- 240 milliliters heavy cream
Seasonings
- 2 cloves garlic, minced
- 30 milliliters olive oil
- 15 milliliters fresh parsley, chopped
- 5 milliliters salt
- 5 milliliters black pepper
- 2.5 milliliters red pepper flakes
Toppings
- 60 grams breadcrumbs
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 190°C (375°F). Cook the lasagna noodles according to the package instructions until al dente. Drain them thoroughly and set aside to cool slightly.
- Cook Seafood and Aromatics: In a large skillet over medium heat, heat olive oil and add the minced garlic. Sauté for about 1 minute, until fragrant. Add the shrimp and cook until they turn pink and opaque, approximately 3 to 4 minutes. Stir in the crab meat, salt, black pepper, and red pepper flakes, and cook for an additional 2 to 3 minutes to meld the flavors. Remove the skillet from heat.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 100 grams of shredded mozzarella, 40 grams of grated Parmesan, heavy cream, and chopped fresh parsley. Mix well until the mixture is smooth and creamy.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce evenly in the bottom of a 33×23 centimeter (13×9 inch) baking dish. Lay down a layer of lasagna noodles over the sauce. Add one-third of the cheese mixture over the noodles, then one-third of the cooked seafood. Drizzle a portion of the Alfredo sauce over the seafood layer. Repeat layering the noodles, cheese mixture, seafood, and Alfredo sauce two more times. Finish with a top layer of noodles and Alfredo sauce.
- Add Toppings and Cover: Sprinkle the remaining shredded mozzarella and grated Parmesan evenly over the top layer. Evenly distribute the breadcrumbs over the cheese. Cover the baking dish tightly with foil.
- Bake Lasagna: Bake covered in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10 to 15 minutes, until the top is golden brown and the filling is bubbling hot.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes to set before slicing. Garnish with extra chopped parsley if desired and serve warm.
Notes
- Cook noodles just until al dente as they will continue to cook during baking.
- Ensure shrimp are peeled and deveined for the best texture and flavor.
- You can substitute fresh crab meat with canned crab meat if fresh is not available, but drain well.
- Covering the lasagna while baking prevents the noodles from drying out.
- Letting the lasagna rest before slicing helps it hold its shape for clean servings.
