Ingredients
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Pasta: 12 lasagna noodles (cooked).
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Seafood: 1 lb shrimp (peeled/deveined), 1 lb crab meat.
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Cheeses: 2 cups ricotta, 2 cups shredded mozzarella, 1 cup grated Parmesan.
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Sauces: 4 cups Alfredo sauce (store-bought or homemade), 1 cup heavy cream.
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Aromatics & Spices: 2 cloves garlic (minced), 2 tbsp olive oil, 1 tbsp fresh parsley, 1 tsp salt, 1 tsp black pepper, ½ tsp red pepper flakes.
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Topping: ½ cup breadcrumbs.
Instructions
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Prep: Preheat oven to 375°F (190°C). Boil noodles until al dente; drain and set aside.
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Sauté Seafood: Heat olive oil and sauté garlic until fragrant. Cook shrimp until pink (3–4 mins). Stir in crab meat, salt, pepper, and red pepper flakes. Cook for 2 more minutes, then remove from heat.
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Cheese Filling: In a medium bowl, whisk together the ricotta, 1 cup of mozzarella, ½ cup of Parmesan, heavy cream, and chopped parsley.
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Layering:
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Base: Thin layer of Alfredo sauce in a 9×13 dish.
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Layers: Noodles → ⅓ cheese mixture → ⅓ seafood mixture → Drizzle of Alfredo.
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Repeat: Repeat twice more. Finish with a final layer of noodles and the remaining Alfredo sauce.
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Finish & Bake: Top with the remaining mozzarella, Parmesan, and breadcrumbs. Cover with foil and bake for 25 minutes.
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Brown: Remove foil and bake for 10–15 minutes more until the cheese is bubbly and the breadcrumbs are golden.
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Rest: Let the lasagna sit for 10 minutes before slicing to ensure the layers stay intact.
Notes
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Seafood Quality: If using canned crab meat, ensure it is thoroughly drained. For a more premium version, use “Lump” or “Backfin” crab meat.
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Noodle Hack: To prevent the noodles from sticking together while you prep the filling, lay them flat on a piece of parchment paper or the edge of the colander.
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Optional Addition: Stir in some sautéed spinach or sun-dried tomatoes to the cheese mixture for a pop of color and flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American