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Shrimp Crab Lasagna

Comforting Shrimp Crab Lasagna for a Cozy Night In

This Shrimp Crab Lasagna is a delightful seafood bake packed with flavors from shrimp, crab, and creamy cheeses, perfect for a cozy night in.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian, Seafood
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 noodles Lasagna Noodles Can substitute with gluten-free noodles
For the Seafood
  • 1 lb Crab Meat Imitation crab can be used as a substitute
  • 1 lb Shrimp Peeled and cooked until pink
For the Cheesy Filling
  • 2 cups Mozzarella Cheese Shredded, fresh yields best melting quality
  • 2 cups Ricotta Cheese Can substitute with cottage cheese
  • 1 cup Parmesan Cheese Grated, can substitute with Pecorino Romano
For the Sauce
  • 1 cup Heavy Cream For a lighter option, can use milk
  • 4 cups Alfredo Sauce Homemade can elevate taste
  • 2 cloves Garlic Minced, use fresh for best flavor
For Flavoring and Finishing Touches
  • 0.5 tsp Chili Flakes Optional, leave out for milder flavors
  • 2 sprigs Parsley Chopped, can substitute with basil
  • 1 tsp Salt Adjust to taste
  • 1 tsp Black Pepper Ground, freshly ground is ideal
  • 2 tbsp Olive Oil Can replace with neutral oil
  • 0.5 cup Breadcrumb Topping For added crunch

Equipment

  • Large Skillet
  • Mixing bowl
  • 9x13-inch baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Boil the lasagna noodles according to package instructions until al dente, then drain and cool.
  2. In a large skillet, heat olive oil, add minced garlic, and sauté for 1 minute. Add shrimp and cook until pink, about 3-4 minutes. Stir in crab meat, salt, pepper, and chili flakes; sauté for another 2-3 minutes.
  3. In a mixing bowl, combine ricotta cheese, half of the Parmesan, mozzarella, and chopped parsley. Add heavy cream and blend until smooth.
  4. Spread Alfredo sauce in a baking dish. Layer three lasagna noodles, a portion of cheese filling, then seafood, and another layer of Alfredo. Repeat for three layers.
  5. Top with remaining mozzarella and Parmesan cheeses, sprinkle with breadcrumbs. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes.
  6. Let the lasagna rest for 10 minutes before serving. Garnish with additional parsley, if desired.

Nutrition

Serving: 1sliceCalories: 600kcalCarbohydrates: 45gProtein: 38gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 4mgCalcium: 400mgIron: 3mg

Notes

For leftovers, store in an airtight container for up to 2 days. Reheat gently in the oven with a splash of cream.

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