Description
Seafood Lasagna with Shrimp & Crab is a decadent, creamy lasagna layered with Alfredo sauce, shrimp, crab, ricotta, and melty cheeses. Rich and elegant yet comforting, it’s a seafood lover’s dream and perfect for special occasions or cozy weekends.
Ingredients
- 9 lasagna noodles, cooked and drained
- 1 lb shrimp, peeled and deveined (chopped if large)
- 1 cup lump crab meat (picked over for shells)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1½ cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon butter or olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Heat butter or olive oil in a skillet over medium heat. Sauté garlic for 30 seconds. Add shrimp and cook 2–3 minutes until just pink. Season lightly, then cool and combine with crab in a bowl.
- In another bowl, mix ricotta, egg, and half the Parmesan. Season with salt and pepper.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread a thin layer of Alfredo on the bottom.
- Layer 3 noodles, half ricotta mixture, half seafood, Alfredo, and mozzarella. Repeat with 3 noodles, remaining ricotta, remaining seafood, Alfredo, and mozzarella.
- Top with final 3 noodles, Alfredo, mozzarella, and remaining Parmesan.
- Cover loosely with foil and bake 25 minutes. Uncover and bake 15–20 minutes more until bubbly and golden.
- Rest 10 minutes before slicing. Garnish with parsley and serve.
Notes
- Add spinach or mushrooms to the ricotta layer for extra flavor.
- Use smoked mozzarella or smoked paprika for a smoky twist.
- Double the Alfredo sauce for a creamier version.
- No-boil noodles work with extra sauce for moisture.
- Imitation crab can be used as a budget-friendly alternative.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 510
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 170mg
