Shrimp Crab Lasagna Recipe
Introduction
Savor the rich flavors of the sea with this Shrimp Crab Lasagna. Layers of tender noodles, creamy cheese, and succulent seafood come together in a comforting, indulgent dish perfect for special occasions or cozy dinners.
Ingredients
- 12 sheets of lasagna noodles
- 1 pound crab meat
- 1 pound of 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
- Step 1: Preheat your oven to 375°F (190°C). Boil the lasagna noodles according to the package instructions, then drain and set aside to cool.
- Step 2: Heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for about one minute. Add the shrimp and cook until pink and opaque, about 3 to 4 minutes.
- Step 3: Stir in the crab meat, salt, black pepper, and chili flakes. Cook for another 2 to 3 minutes, then remove the pan from heat.
- Step 4: In a mixing bowl, combine ricotta, half the Parmesan, 1 cup of mozzarella, chopped parsley, and heavy cream. Stir until smooth and well blended.
- Step 5: Lightly coat a 9×13 inch baking dish with Alfredo sauce to prevent sticking. Layer the lasagna starting with noodles, then spread a portion of the cheese mixture, seafood, and drizzle Alfredo sauce. Repeat to create three layers, finishing with noodles and Alfredo sauce on top.
- Step 6: Sprinkle the remaining Parmesan, mozzarella, and breadcrumbs evenly over the top. Cover loosely with foil and bake for 25 minutes.
- Step 7: Remove the foil and bake another 10 to 15 minutes until the lasagna is bubbling and golden brown.
- Step 8: Allow the lasagna to rest for 10 minutes before serving. Garnish with a sprinkle of parsley for an elegant finish.
Tips & Variations
- Use fresh seafood if possible for the best flavor, but frozen will work well too—just thaw completely before cooking.
- For a spicier kick, increase the chili flakes or add a dash of cayenne pepper to the seafood mixture.
- Substitute Alfredo sauce with a homemade béchamel for a lighter, less creamy option.
- Gluten-free noodles can be used to adapt this recipe for gluten sensitivity.
Storage
Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or rewarm the entire dish in a 350°F (175°C) oven until heated through. Avoid freezing as seafood can become rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of seafood instead of shrimp and crab?
Yes, you can substitute with lobster, scallops, or a seafood medley to suit your taste and availability.
Do I need to cook the noodles before assembling the lasagna?
Yes, boiling the noodles as per the package instructions ensures they will be tender and cook evenly while baking.
PrintShrimp Crab Lasagna Recipe
This Shrimp Crab Lasagna is a delectable seafood twist on the classic Italian dish, combining tender shrimp and sweet crab meat with creamy ricotta, mozzarella, and Parmesan cheeses. Layered with rich Alfredo sauce and perfectly cooked lasagna noodles, this baked dish delivers a luxurious and flavorful meal ideal for special occasions or seafood lovers.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Seafood and Pasta
- 12 sheets of lasagna noodles
- 1 pound crab meat
- 1 pound shrimp, peeled and deveined
Cheese Mixture
- 2 cups shredded mozzarella (divided)
- 2 cups ricotta cheese
- 1 cup Parmesan cheese, grated (divided)
- 1 cup heavy cream
- 2 parsley sprigs, finely chopped
Sauce and Seasonings
- 4 cups Alfredo sauce
- 1/2 teaspoon chili flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 cup breadcrumb topping
Instructions
- 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, then drain and set aside to cool.
- Cook the Seafood: Heat olive oil over medium heat in a large pan. Add minced garlic and sauté for about one 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, cooking for an additional 2-3 minutes. Remove from heat.
- Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese, half of the Parmesan cheese, one cup of shredded mozzarella, chopped parsley, and heavy cream. Mix well until smooth and creamy.
- Layer the Lasagna: Lightly spread Alfredo sauce over the bottom of a 9×13-inch baking dish to prevent sticking. Place a layer of noodles, spread a portion of the cheese mixture, add some cooked seafood on top, then drizzle more Alfredo sauce. Repeat layering two more times, finishing with noodles and Alfredo sauce on top.
- Add Toppings and Bake: Sprinkle the remaining Parmesan, shredded mozzarella, and breadcrumb topping evenly over the top layer. Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes until the lasagna is bubbly and the top is golden brown.
- Rest and Serve: Remove the lasagna from the oven and allow it to rest for 10 minutes. Garnish with additional chopped parsley if desired before serving.
Notes
- Ensure shrimp is fully cooked but avoid overcooking to keep it tender.
- Use fresh parsley for best flavor in the cheese mixture and garnish.
- Breadcrumb topping adds a delightful crunch but can be omitted for a softer top.
- Lasagna noodles can be substituted with no-boil noodles for convenience; adjust boiling step accordingly.
- Leftovers store well covered in the refrigerator for up to 3 days.
Keywords: shrimp crab lasagna, seafood lasagna, baked seafood pasta, Italian lasagna recipe, creamy seafood pasta bake
