Description
A rich and creamy seafood lasagna featuring succulent shrimp and crab blended with a blend of ricotta, mozzarella, and Parmesan cheeses, layered with Alfredo sauce and baked to golden perfection. This Italian-inspired casserole is a comforting and satisfying meal, perfect for seafood lovers seeking a flavorful pasta dish.
Ingredients
Scale
Pasta
- 12 lasagna noodles
Seafood
- 1 kilogram shrimp, peeled and deveined
- 450 grams crab meat
Cheeses
- 480 milliliters ricotta cheese
- 200 grams shredded mozzarella cheese
- 80 grams grated Parmesan cheese
Sauces and Creams
- 950 milliliters Alfredo sauce
- 240 milliliters heavy cream
Seasonings
- 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
Toppings
- 60 grams breadcrumbs
Instructions
- Preheat Oven and Prepare Noodles: Preheat your oven to 190°C (375°F). Cook the lasagna noodles according to the package instructions until al dente. Drain well and set aside to cool.
- Cook Seafood Mixture: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook for 3–4 minutes, or until they turn pink and opaque. Stir in the crab meat along with salt, black pepper, and red pepper flakes, cooking for another 2–3 minutes. Remove the skillet from heat.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 100 grams of shredded mozzarella, 40 grams grated Parmesan, heavy cream, and chopped parsley. Mix everything until smooth and well blended.
- Layer the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 33×23 centimetre (13×9 inch) baking dish. Layer with lasagna noodles, then spread one-third of the cheese mixture over the noodles followed by one-third of the seafood mixture. Drizzle some Alfredo sauce over the top. Repeat these layers two more times. Finish with a final layer of noodles topped with remaining Alfredo sauce.
- Add Toppings and Bake: Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top layer. Spread the breadcrumbs evenly on top. Cover the baking dish tightly with foil and bake for 25 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the top is golden brown and the filling is bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with extra fresh parsley if desired, then slice and serve warm.
Notes
- Ensure the shrimp is fully cooked but not overcooked to maintain tenderness.
- Use freshly grated Parmesan for the best flavor.
- If preferred, substitute crab meat with other seafood such as scallops or lobster.
- Breadcrumbs provide a delightful crunchy topping; you can use panko for extra crispness.
- Letting the lasagna rest before slicing helps it hold together better.
