Shrimp and Crab Lasagna Recipe
Indulgent lasagna with shrimp, crab, and a creamy Alfredo sauce, layered with three cheeses for a comforting, elegant seafood bake.
Ingredients
For the Seafood & Noodles:
- 12 lasagna noodles regular or no-boil
- 1 pound large shrimp peeled, deveined, and chopped
- 1 pound lump crab meat fresh or canned, drained and picked over for shells
- 2 tablespoons olive oil
- 3 cloves garlic minced
For the Creamy Cheese Layer:
- 2 cups ricotta cheese whole milk is recommended for best texture
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce & Topping:
- 4 cups high-quality Alfredo sauce homemade or store-bought, like Classico or Bertolli
- 2 cups shredded mozzarella cheese for topping
- ½ cup grated Parmesan cheese for topping
- ½ cup seasoned breadcrumbs such as Progresso or 4C
Instructions
- Preheat and Prepare: First, preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
- Cook the Noodles: Bring a large pot of salted water to a rolling boil. Cook the lasagna noodles according to the package directions until they are al dente (about 1-2 minutes less than the recommended time, as they will continue to cook in the oven). Drain them carefully and lay them flat on a sheet of parchment paper lightly drizzled with oil to prevent them from sticking together .
- Cook the Seafood: While the noodles are boiling, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about one minute until it becomes fragrant. Add the chopped shrimp and cook for 2-3 minutes, just until they start to turn pink. It is crucial not to overcook them at this stage. Remove the skillet from the heat and gently fold in the crab meat. Set aside .
- Mix the Cheese Filling: In a separate medium bowl, combine the ricotta cheese, 1 cup of mozzarella, ½ cup of Parmesan, the egg, chopped parsley, salt, and pepper. Stir until the mixture is completely smooth and well-blended .
- Assemble the First Layers: Now, the layering begins. Spread a thin layer of Alfredo sauce (about ½ cup) on the bottom of the prepared baking dish. This prevents the noodles from sticking. Place three lasagna noodles side-by-side over the sauce, slightly overlapping them. Spread one-third of the ricotta cheese mixture over the noodles, followed by one-third of the seafood mixture. Finally, drizzle another ½ cup of Alfredo sauce over the seafood .
- Repeat the Layers: This layering process is repeated twice more: noodles, ricotta mixture, seafood, and Alfredo sauce. It is important to ensure that the ingredients are distributed evenly for consistent flavor in every bite.
- Top and Finish: For the final layer, place the last three noodles on top. Pour the remaining Alfredo sauce over the noodles, spreading it to cover the entire surface. Sprinkle the top evenly with the remaining 2 cups of mozzarella cheese, ½ cup of Parmesan cheese, and finally, the seasoned breadcrumbs. The breadcrumbs are the secret to a deliciously crunchy, golden-brown crust .
- Bake to Perfection: Cover the baking dish tightly with aluminum foil. To prevent the cheese from sticking, spray the underside of the foil with cooking spray first . Bake for 30 minutes. After 30 minutes, carefully remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and the top is a deep golden brown.
- The Essential Rest: This is the most important step for success. Once removed from the oven, let the lasagna rest for at least 15-20 minutes before slicing and serving . This allows the layers to set, ensuring that beautiful, clean slices are achieved.