If you adore rich, creamy dishes that bring the ocean’s bounty to your table in the most comforting way possible, this Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe will quickly become your new favorite. Layers of tender lasagna noodles, succulent shrimp, delicate crab meat, and luscious Alfredo sauce meld together with cheesy goodness for an indulgent feast that’s perfect for family dinners or special occasions. Trust me, once you try this dish, you’ll be hooked on its creamy texture and flavorful seafood medley.
Ingredients You’ll Need
This recipe uses straightforward, quality ingredients that are essential to create the perfect balance of flavors, textures, and beautiful layers. Each one plays a key role in making this seafood lasagna irresistibly creamy and flavorful.
- Lasagna noodles: Twelve noodles provide the perfect tender yet sturdy layers to hold all the delicious fillings.
- Shrimp: One kilogram, peeled and deveined, offering a sweet, tender seafood bite that everyone loves.
- Crab meat: Four hundred and fifty grams for a delicate, subtly sweet flavor that elevates this dish.
- Ricotta cheese: Four hundred and eighty milliliters bring creaminess and richness to the cheese mixture.
- Mozzarella cheese: Two hundred grams shredded for that melty, gooey texture that makes lasagna comforting.
- Parmesan cheese: Eighty grams grated to add a sharp, nutty depth that perfectly complements the seafood.
- Alfredo sauce: Nine hundred and fifty milliliters, creating the luxuriously creamy base that ties everything together.
- Heavy cream: Two hundred and forty milliliters to enrich the cheese blend and keep the layers luscious.
- Garlic: Two cloves minced for a fragrant, savory background note.
- Olive oil: Thirty milliliters to sauté the garlic and seafood gently without overpowering their delicate flavors.
- Fresh parsley: Fifteen milliliters chopped to brighten the dish with a pop of fresh herbal aroma.
- Salt: Five milliliters to season and enhance all the natural flavors.
- Black pepper: Five milliliters freshly ground for subtle heat and complexity.
- Red pepper flakes: Two and a half milliliters add a gentle kick that complements the seafood perfectly.
- Breadcrumbs: Sixty grams to give the top a pleasant crunchy finish once baked.
How to Make Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe
Step 1: Prepare Noodles and Oven
Start by preheating your oven to 190°C to ensure it’s at the perfect temperature when it’s time to bake. Meanwhile, cook the lasagna noodles according to the package directions; this keeps them tender and ready to soak up all the rich sauces without falling apart. Once cooked, drain and set them aside carefully to prevent sticking.
Step 2: Sauté Seafood
In a large skillet, heat the olive oil over medium heat and add the minced garlic. Sauté it just until fragrant—about a minute—so it doesn’t burn but releases its wonderful aroma. Toss in the shrimp and cook until they turn pink and opaque, roughly 3 to 4 minutes. Then stir in the crab meat along with salt, black pepper, and a touch of red pepper flakes. Cook for another 2 to 3 minutes to blend the flavors, then remove the pan from heat. This quick cooking locks in the seafood’s tenderness and natural sweetness.
Step 3: Blend Cheese Mixture
In a mixing bowl, combine the ricotta cheese with 100 grams of shredded mozzarella, 40 grams of Parmesan, heavy cream, and fresh parsley. Mix everything until smooth and creamy. This blend brings just the right creaminess and freshness that makes every bite of this lasagna heavenly.
Step 4: Assemble Layers
Grab a 33 by 23 centimeter baking dish and start by spreading a thin layer of Alfredo sauce across the bottom—this keeps the noodles from sticking and adds a rich flavor foundation. Lay down your first layer of noodles, then spread one-third of the cheese mixture evenly on top, followed by a third of the seafood. Drizzle some Alfredo sauce over this. Repeat these layers two more times in the same pattern. Finish off with a final layer of noodles topped with Alfredo sauce to seal the deal.
Step 5: Add Topping and Bake Covered
Sprinkle the remaining mozzarella and Parmesan cheese all over the top of the lasagna, then evenly scatter the breadcrumbs for a crunchy topping. Cover the dish tightly with foil to keep moisture in, then bake for 25 minutes. This step lets the flavors meld while keeping the top from drying out.
Step 6: Finish Baking Uncovered
Remove the foil and continue baking for another 10 to 15 minutes until the top turns a gorgeous golden brown and the filling bubbles delectably. This uncovered baking crisps up the breadcrumb topping and perfectly melts the cheese.
Step 7: Rest and Serve
Once out of the oven, let the lasagna rest for 10 minutes. This pause allows the layers to set so it slices beautifully without falling apart. Sprinkle with extra fresh parsley for a pop of color and freshness before serving.
How to Serve Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe
Garnishes
A few simple garnishes like a sprinkle of chopped fresh parsley or basil leaves add a lovely touch of green and brighten the dish visually and flavor-wise. A light drizzle of extra Alfredo sauce or a squeeze of lemon juice can also enhance the seafood’s natural flavors.
Side Dishes
This creamy seafood lasagna pairs beautifully with crisp, fresh sides. Try a peppery arugula salad with lemon vinaigrette or roasted seasonal vegetables to cut through the richness. Garlic bread or a simple bruschetta also complement the dish perfectly, offering contrasting textures and additional flavor.
Creative Ways to Present
For a special gathering, serve individual portions in small ramekins or use clear glass baking dishes so the stunning layers are visible. You could also sprinkle edible flowers or microgreens on top for an elegant finish that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover seafood lasagna keeps wonderfully in the fridge for up to three days. Store it in an airtight container to preserve moisture and prevent it from absorbing other odors.
Freezing
This dish is freezer-friendly — perfect for batch cooking. Wrap individual portions or the entire dish tightly with plastic wrap and aluminum foil to avoid freezer burn. Freeze for up to two months for best quality.
Reheating
To reheat, thaw frozen lasagna overnight in the fridge. Warm it in a preheated oven at 180°C covered with foil until heated through, around 20 to 30 minutes, then remove foil to crisp up the topping for an extra 5 minutes. Microwaving works too but might sacrifice some of that crispy texture.
FAQs
Can I use other types of seafood in this Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe?
Absolutely! You can substitute or add scallops, lobster, or even chunks of white fish. Just make sure to adjust cooking times accordingly so everything stays tender and moist.
Is it possible to make this dish dairy-free or lighter?
Yes, you can swap traditional cheeses for dairy-free alternatives and use a light Alfredo sauce or make your own with cauliflower puree for a healthier twist while still keeping the creamy texture.
How do I know when the lasagna is fully cooked?
The bubbling edges and golden, crisp top are good indicators. Also, when the internal temperature reaches around 75°C, the lasagna is cooked through and safe to serve.
Can I prepare parts of the Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe in advance?
Definitely! You can prepare the seafood, cheese mixture, and even assemble the lasagna a day ahead. Just cover tightly and refrigerate until ready to bake for fresher layers and flavors.
What wine pairs best with this seafood lasagna?
Go for a crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay. Their acidity and fruity notes complement the creamy Alfredo sauce and delicate seafood flavors perfectly.
Final Thoughts
This Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe is truly a celebration of ocean flavors and comforting textures all baked into one unforgettable dish. Whether for a cozy family night or impressing friends at a dinner party, it’s a recipe that fills your kitchen with warmth and taste. Give it a try—you’ll be thrilled to make this creamy, cheesy, seafood-studded lasagna a beloved staple in your culinary repertoire.
Print
Seafood Lasagna with Shrimp, Crab, and Alfredo Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This rich and creamy Seafood Lasagna combines succulent shrimp and delicate crab meat layered with a luscious ricotta and Alfredo sauce mixture, baked to perfection with a golden, cheesy topping. A delightful twist on classic lasagna that brings the flavors of the sea to your dinner table, perfect for seafood lovers seeking a comforting yet elegant dish.
Ingredients
Seafood
- 1 kilogram shrimp, peeled and deveined
- 450 grams crab meat
Pasta
- 12 lasagna noodles
Cheese Mixture
- 480 milliliters ricotta cheese
- 200 grams shredded mozzarella cheese (divided: 100g for mix, 100g for topping)
- 80 grams grated Parmesan cheese (divided: 40g for mix, 40g for topping)
Sauces and Cream
- 950 milliliters Alfredo sauce
- 240 milliliters heavy cream
Seasonings and Extras
- 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
- 60 grams breadcrumbs
Instructions
- Prepare Noodles and Oven: Preheat your oven to 190°C (375°F). Cook the lasagna noodles according to the package instructions until al dente, then drain them well and set aside to cool slightly.
- Sauté Seafood: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until they turn pink and opaque, about 3 to 4 minutes. Stir in the crab meat along with salt, black pepper, and red pepper flakes; cook for an additional 2 to 3 minutes. Remove from heat and set aside.
- Blend Cheese Mixture: In a mixing bowl, combine the ricotta cheese, 100 grams of shredded mozzarella, 40 grams of grated Parmesan, heavy cream, and chopped fresh parsley. Mix everything together until smooth and well incorporated.
- Assemble Layers: Spread a thin layer of Alfredo sauce evenly across the bottom of a 33×23 centimetre (13×9 inch) baking dish. Add a layer of cooked lasagna noodles on top of the sauce. Spread one-third of the cheese mixture over the noodles, followed by one-third of the sautéed seafood. Drizzle some Alfredo sauce over this layer. Repeat this layering process two more times—noodles, cheese mixture, seafood, and Alfredo sauce. Finish with a final layer of noodles topped generously with the remaining Alfredo sauce.
- Add Topping and Bake Covered: Sprinkle the remaining 100 grams of mozzarella cheese and 40 grams of Parmesan cheese evenly over the top layer. Spread the breadcrumbs evenly on top to add a crunchy texture. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Finish Baking Uncovered: Carefully remove the aluminum foil and continue baking the lasagna uncovered for an additional 10 to 15 minutes until the cheese topping is golden brown and the filling is bubbling around the edges.
- Rest and Serve: Remove the lasagna from the oven and allow it to rest for 10 minutes. This helps the layers set for easier slicing. Garnish with extra chopped parsley if desired, then serve warm and enjoy.
Notes
- For a spicier kick, adjust the amount of red pepper flakes to taste.
- Make sure not to overcook the lasagna noodles to avoid them becoming mushy during baking.
- Letting the dish rest after baking allows the layers to set and makes slicing neater.
- Breadcrumbs add a lovely crunchy contrast on top, but you can omit them for a gluten-free version using gluten-free breadcrumbs or skipping them entirely.
- Use fresh seafood if possible for the best flavor, but thawed frozen shrimp and crab meat work great as well.
- Covering with foil prevents the cheese from browning too quickly during the initial baking phase.
