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
Scale
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.
