Seafood Lasagna Shrimp Crab
Creamy seafood lasagna featuring layers of shrimp, crab, rich Alfredo sauce, and a blend of cheeses, baked to a golden bubbly perfection. Perfect for a hearty gluten-free dinner.
Equipment
- 1 9x13-inch baking dish
- 1 skillet
- 1 bowl
Ingredients
- 12 lasagna noodles
- 1 lb shrimp peeled and deveined
- 1 lb crab meat
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups Alfredo sauce
- 1 cup heavy cream
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions, drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute.
- Add shrimp and cook until pink and opaque, 3-4 minutes. Stir in crab meat, salt, black pepper, and red pepper flakes; cook 2-3 minutes. Remove from heat.
- In a bowl, combine ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and chopped parsley.
- Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Layer noodles, one-third of the cheese mixture, one-third of the seafood, and drizzle with Alfredo sauce.
- Repeat layering two more times, finishing with noodles and Alfredo sauce on top.
- Sprinkle remaining mozzarella and Parmesan cheese over the top layer and add breadcrumbs for crunch.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until golden and bubbly.
- Let lasagna rest 10 minutes before serving. Garnish with additional parsley if desired.
Notes
- Use fresh seafood for best flavor.
- Substitute lobster or scallops if desired.
- Adjust spices to taste.
- Store leftovers refrigerated up to 3 days.