Seafood Lasagna

Why Make This Recipe

Seafood lasagna with shrimp and crab is a delicious twist on the classic Italian dish. This recipe is perfect for seafood lovers and anyone looking to impress their guests. It combines tender pasta, creamy cheese, and flavorful seafood in a comforting and hearty meal. Plus, it’s a great way to add variety to your dinner table!

How to Make Seafood Lasagna Shrimp Crab

Ingredients

• 12 lasagna noodles
• 1 kilogram shrimp, peeled and deveined
• 450 grams crab meat
• 480 milliliters ricotta cheese
• 200 grams shredded mozzarella cheese
• 80 grams grated Parmesan cheese
• 950 milliliters Alfredo sauce
• 240 milliliters heavy cream
• 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
• 60 grams breadcrumbs

Directions

1. Preheat your oven to 190°C (375°F).
2. Cook the lasagna noodles according to package instructions. Once done, drain them and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant.
4. Add the shrimp to the skillet and cook until they turn pink and opaque, about 3 to 4 minutes.
5. Stir in the crab meat, salt, black pepper, and red pepper flakes. Cook this mixture for another 2 to 3 minutes, then remove it from heat.
6. In a mixing bowl, combine the ricotta cheese, 100 grams of mozzarella cheese, 40 grams of Parmesan cheese, heavy cream, and chopped parsley. Mix until you have a smooth filling.
7. Spread a thin layer of Alfredo sauce on the bottom of a 33×23 centimetre (9×13 inch) baking dish.
8. Layer 4 lasagna noodles on top, then add one-third of the cheese mixture and one-third of the seafood. Drizzle some Alfredo sauce over it.
9. Repeat this layering process two more times. Once you have finished, add a final layer of lasagna noodles and top with Alfredo sauce.
10. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Evenly distribute the breadcrumbs on top too.
11. Cover the dish with aluminum foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10 to 15 minutes until the top is golden and the filling is bubbling.
13. Let the lasagna rest for about 10 minutes before slicing. You can garnish with extra parsley if you like.

How to Serve Seafood Lasagna Shrimp Crab

Serve the seafood lasagna warm as a main dish. It pairs well with a fresh green salad and some crusty bread. For an added touch, drizzle a little extra Alfredo sauce on top before serving.

How to Store Seafood Lasagna Shrimp Crab

If you have leftovers, let them cool completely before storing. Cover the lasagna tightly with plastic wrap or foil, or transfer it to an airtight container. It can be stored in the fridge for up to 3 days. For longer storage, you can freeze it for up to 2 months. Thaw it overnight in the fridge before reheating.

Tips to Make Seafood Lasagna Shrimp Crab

• Make sure to not overcook the shrimp, or they can become tough. Just cook until they turn pink.
• For a bit more flavor, try adding some lemon zest or a splash of white wine to the seafood mixture.
• You can use fresh herbs instead of dried ones to enhance the flavor even more.

Variation

You can swap out the crab or shrimp for other seafood options like scallops or lobster. If you want a vegetarian version, consider using sautéed vegetables like zucchini and spinach instead of seafood.

FAQs

Q: Can I use regular lasagna noodles instead of no-boil noodles?
A: Yes, you can use regular lasagna noodles, but you’ll need to cook them before assembling the lasagna.

Q: Is there a gluten-free option for this recipe?
A: Absolutely! You can use gluten-free lasagna noodles in place of regular ones.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the lasagna a day in advance. Just keep it covered in the fridge and bake it when you’re ready to serve.

Seafood Lasagna with Shrimp and Crab

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Indulge in a delicious twist on classic Italian lasagna with seafood, featuring shrimp and crab in a rich, creamy sauce.

• Total Time: 75 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 12 lasagna noodles
• 1 kg shrimp, peeled and deveined
• 450 g crab meat
• 480 ml ricotta cheese
• 200 g shredded mozzarella cheese
• 80 g grated Parmesan cheese
• 950 ml Alfredo sauce
• 240 ml heavy cream
• 2 cloves garlic, minced
• 30 ml olive oil
• 15 ml fresh parsley, chopped
• 5 ml salt
• 5 ml black pepper
• 2.5 ml red pepper flakes
• 60 g breadcrumbs

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Instructions

1. Preheat your oven to 190°C (375°F).
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the shrimp and cook until they turn pink and opaque, about 3 to 4 minutes.
5. Stir in the crab meat, salt, black pepper, and red pepper flakes. Cook for an additional 2 to 3 minutes, then remove from heat.
6. In a mixing bowl, combine ricotta cheese, 100 g mozzarella cheese, 40 g Parmesan cheese, heavy cream, and chopped parsley. Mix until smooth.
7. Spread a thin layer of Alfredo sauce in a 33×23 cm (9×13 inch) baking dish.
8. Layer 4 lasagna noodles, then add one-third of the cheese mixture and one-third of the seafood. Drizzle with Alfredo sauce.
9. Repeat the layering process two more times. Add one final layer of noodles, top with Alfredo sauce, remaining mozzarella, and Parmesan cheese, and distribute breadcrumbs evenly over the top.
10. Cover the dish with aluminum foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10 to 15 minutes until golden and bubbly.
12. Let the lasagna rest for about 10 minutes before slicing. Garnish with extra parsley before serving.

Notes

For added flavor, consider lemon zest or a splash of white wine in the seafood mixture. This lasagna can be made ahead and stored in the fridge for up to a day.

• Author: nevaeh-hall
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Pescatarian

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 75mg