Description
An indulgent seafood lasagna featuring layers of succulent shrimp, delicate crab, and creamy ricotta and Alfredo sauces.
Ingredients
- 12 sheets no-boil lasagna sheets
- 1 pound shrimp, well-drained and thawed
- 8 ounces lump crab meat or imitation crab
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese
- 2 cups Alfredo sauce
- 3 cloves fresh garlic, chopped
- 1 cup parsley, chopped
- 1 cup breadcrumbs (Panko preferred)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the ricotta cheese and Alfredo sauce, mixing until smooth.
- Chop the garlic cloves and parsley finely.
- In a greased 9×13-inch baking dish, start layering with 4 sheets of lasagna at the bottom.
- Spread a portion of the ricotta mixture over the lasagna sheets.
- Evenly distribute half of the shrimp and crab mixture over the cheese layer.
- Sprinkle one cup of mozzarella cheese on top.
- Repeat layering with another four sheets of lasagna, followed by more ricotta mixture, the remaining shrimp and crab, and another cup of mozzarella.
- Finish with the last four sheets of lasagna topped with the remaining ricotta mixture, mozzarella, and sprinkle breadcrumbs on top for an extra crunch.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, allowing the top to turn golden brown.
- Let the lasagna sit for 10 minutes before slicing.
Notes
Use Panko breadcrumbs for extra crunch. Allow the dish to rest before slicing for better presentation.