Shrimp Crab Lasagna Recipe

Introduction

Savor the rich flavors of the sea with this Shrimp Crab Lasagna, a delightful twist on the classic Italian dish. Creamy cheeses, succulent seafood, and a luscious Alfredo sauce come together perfectly in this layered baked pasta. It’s an impressive yet approachable meal for any occasion.

Ingredients

• 12 sheets of lasagna noodles
• 1 pound crab meat
• 1 pound shrimp, peeled with veins removed
• 2 cups shredded mozzarella
• 2 cups ricotta cheese
• 1 cup Parmesan cheese, grated
• 1 cup heavy cream
• 4 cups Alfredo sauce
• 1/2 teaspoon chili flakes
• 2 parsley sprigs, finely chopped
• 1 teaspoon salt
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1/2 cup breadcrumb topping

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Boil the lasagna noodles according to the package directions, then drain and set aside to cool.
2. Step 2: Heat olive oil over medium heat in a large pan. Add minced garlic and sauté for about one minute until fragrant.
3. Step 3: Add the shrimp to the pan and cook for 3-4 minutes until pink and opaque. Stir in the crab meat, salt, black pepper, and chili flakes. Cook for an additional 2-3 minutes, then remove from heat.
4. Step 4: In a mixing bowl, combine ricotta, half of the Parmesan, one cup of mozzarella, chopped parsley, and heavy cream. Stir until smooth and well blended.
5. Step 5: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Place a layer of noodles over the sauce.
6. Step 6: Spread a portion of the cheese mixture over the noodles, then add some of the seafood mixture on top. Drizzle more Alfredo sauce over the seafood.
7. Step 7: Repeat layering noodles, cheese mixture, seafood, and sauce two more times, finishing with a final layer of noodles topped with Alfredo sauce.
8. Step 8: Sprinkle the remaining Parmesan, the rest of the mozzarella, and the breadcrumb topping evenly over the top.
9. Step 9: Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the lasagna is bubbling and golden brown.
10. Step 10: Allow the lasagna to rest for about 10 minutes before serving. Garnish with a sprinkle of parsley if desired.

Tips & Variations

• For a spicier kick, increase the chili flakes or add a pinch of cayenne pepper to the seafood mixture.
• Use fresh seafood if available for a more vibrant flavor, or substitute scallops for a different twist.
• Make sure to let the lasagna rest after baking to help it set and make slicing easier.
• Try swapping the Alfredo sauce with a creamy tomato sauce for a richer, tangier variation.

Storage

Store any leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven covered with foil until heated through. Avoid freezing as the cream-based sauce may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this recipe?

Yes, frozen shrimp and crab meat can be used. Just make sure to thaw them completely and pat dry before cooking to avoid excess moisture in the lasagna.

Is it necessary to boil the noodles before assembling?

Boiling the noodles according to package instructions is recommended for this recipe to ensure they cook fully and evenly inside the layered dish.

Shrimp Crab Lasagna Recipe

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★★★★★

4.9 from 105 reviews

This decadent Shrimp Crab Lasagna combines succulent seafood with creamy cheeses and rich Alfredo sauce for a luxurious twist on classic Italian comfort food. Layers of tender pasta sheets envelop a flavorful mixture of shrimp, crab meat, ricotta, and mozzarella, all baked to golden perfection with a crispy breadcrumb topping. Perfect for seafood lovers looking to impress at dinner.

• Author: Rico
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Seafood and Pasta

• 12 sheets of lasagna noodles
• 1 pound crab meat
• 1 pound shrimp, peeled and deveined

Cheese and Cream

• 2 cups shredded mozzarella cheese
• 2 cups ricotta cheese
• 1 cup Parmesan cheese, grated
• 1 cup heavy cream

Sauces and Seasonings

• 4 cups Alfredo sauce
• 1/2 teaspoon chili flakes
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Herbs and Toppings

• 2 parsley sprigs, finely chopped
• 1/2 cup breadcrumb topping

Instructions

1. Set Up the Oven and Boil Pasta: Preheat your oven to 375°F (190°C). Boil the lasagna noodles according to the package instructions until al dente. Drain and set aside to cool.
2. Cook the Seafood: In a large pan over medium heat, warm the olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Stir in the crab meat, salt, black pepper, and chili flakes. Cook for an additional 2-3 minutes, then remove from heat.
3. Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese, half of the grated Parmesan, 1 cup of shredded mozzarella, finely chopped parsley, and heavy cream. Stir well until smooth and creamy.
4. Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Place a layer of noodles over the sauce. Spread a portion of the cheese mixture evenly over the noodles, followed by some of the seafood mixture. Drizzle with more Alfredo sauce. Repeat this layering process twice more, ending with a final layer of noodles topped with Alfredo sauce.
5. Add Toppings and Bake: Sprinkle the remaining Parmesan, shredded mozzarella, and breadcrumb topping evenly over the assembled lasagna. Cover loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the lasagna is bubbly and topped with a golden crust.
6. Cool and Serve: Once baked, allow the lasagna to rest for 10 minutes to set. Garnish with additional parsley if desired before slicing and serving.

Notes

• For best results, cook the noodles just until al dente to prevent over-softening during baking.
• Drain any excess liquid from the crab meat to avoid a watery lasagna.
• You can substitute store-bought Alfredo sauce or make your own for a richer flavor.
• The breadcrumb topping adds a delightful crunch, but you can omit it for a gluten-free version.
• Leftovers can be refrigerated for up to 3 days and reheated covered in the oven to maintain moisture.

Keywords: Shrimp Crab Lasagna, seafood lasagna, Italian seafood recipe, creamy seafood pasta bake, baked seafood lasagna