Name: Seafood Lasagna with Shrimp and Crab
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 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

Description

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

Ingredients

Scale

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

Preheat your oven to 190°C (375°F).
Cook the lasagna noodles according to package instructions, then drain and set aside.
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 until they turn pink and opaque, about 3 to 4 minutes.
Stir in the crab meat, salt, black pepper, and red pepper flakes. Cook for an additional 2 to 3 minutes, then remove from heat.
In a mixing bowl, combine ricotta cheese, 100 g mozzarella cheese, 40 g Parmesan cheese, heavy cream, and chopped parsley. Mix until smooth.
Spread a thin layer of Alfredo sauce in a 33×23 cm (9×13 inch) baking dish.
Layer 4 lasagna noodles, then add one-third of the cheese mixture and one-third of the seafood. Drizzle with Alfredo sauce.
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.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 to 15 minutes until golden and bubbly.
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.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

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