Description
A delightful seafood lasagna blending shrimp, crab, and creamy Alfredo sauce, perfect for special occasions or weeknight dinners.
Ingredients
- 12 lasagna noodles
- 4 cups Alfredo sauce, divided
- 1 pound large shrimp, peeled and deveined
- 1 pound fresh crab meat, picked over for shells
- 2 tablespoons olive oil
- 2 cloves fresh garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
- 1 cup heavy cream
- 1 tablespoon fresh parsley, finely chopped
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté minced garlic in olive oil until fragrant, then add the shrimp. Season with salt and pepper, cooking until pink. Remove from skillet.
- Add crab meat to the same skillet. Season and warm through, then combine with cooked shrimp.
- In a saucepan, combine 3 cups of Alfredo sauce with heavy cream over medium-low heat until warmed and slightly thickened. Add ½ cup mozzarella and ¼ cup Parmesan, stirring until melted.
- In a bowl, combine ricotta cheese, ¼ cup mozzarella, ¼ cup Parmesan, and parsley.
- Spread 1 cup of Alfredo sauce in a baking dish, layer noodles, one-third of the ricotta mixture, half of the seafood, and one-third of the enriched Alfredo sauce. Repeat layers, ending with noodles.
- Pour the remaining enriched Alfredo sauce over the top, sprinkle with remaining mozzarella and Parmesan, and finish with panko.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown and bubbly.
- Let rest for 10-15 minutes before serving.
Notes
Use fresh shrimp and crab for the best flavor. Allow the lasagna to rest before slicing for better layer retention.