Seafood Lasagna Shrimp Crab (Printer-Friendly)

Tender shrimp and crab layered with creamy cheese and Alfredo sauce, baked to bubbly golden perfection.

# What You’ll Need:

→ Pasta

01 - 12 no-boil lasagna noodles (or regular, cooked al dente)

→ Seafood

02 - 450 grams (1 pound) peeled and deveined shrimp
03 - 225 grams (8 ounces) lump crab meat

→ Cheeses

04 - 450 grams (16 ounces) ricotta cheese
05 - 225 grams (8 ounces) shredded mozzarella cheese
06 - 115 grams (4 ounces) grated Parmesan cheese

→ Sauce & Dairy

07 - 480 milliliters (2 cups) Alfredo sauce, homemade or store-bought
08 - 120 milliliters (½ cup) heavy cream

→ Aromatics & Seasoning

09 - 3 cloves garlic, minced
10 - 15 milliliters (1 tablespoon) olive oil
11 - 15 grams (2 tablespoons) fresh parsley, chopped
12 - 5 milliliters (1 teaspoon) salt
13 - 2.5 milliliters (½ teaspoon) black pepper
14 - 1.25 milliliters (¼ teaspoon) red pepper flakes (optional)

→ Topping

15 - 60 grams (½ cup) breadcrumbs, fresh or panko
16 - Additional mozzarella and Parmesan cheese for topping (about ½ cup shredded mozzarella and ¼ cup grated Parmesan)

# Steps to Make This:

01 - Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and set aside to prevent sticking.
02 - Heat olive oil over medium heat in a skillet. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp and cook for 3-4 minutes until pink and opaque. Stir in crab meat and season with salt, pepper, and red pepper flakes if desired. Cook for 2-3 minutes more, then remove from heat.
03 - Combine ricotta, shredded mozzarella, grated Parmesan, heavy cream, and chopped parsley in a bowl. Mix thoroughly until smooth and creamy.
04 - Spread a thin layer of Alfredo sauce in a 9x13-inch baking dish. Place a layer of noodles over the sauce, cover with one-third of the cheese mixture, then one-third of the seafood. Drizzle with Alfredo sauce. Repeat layering twice more, finishing with noodles and Alfredo sauce on top.
05 - Sprinkle the remaining mozzarella and Parmesan cheeses over the final layer, followed by breadcrumbs. Cover dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the top is golden and bubbly.
06 - Let the dish rest for 10 minutes to set the layers before slicing. Garnish with extra parsley if desired, then serve.

# Additional Notes:

01 - Avoid overcooking shrimp to maintain tender texture; cook until just opaque.
02 - Use fresh breadcrumbs lightly toasted in olive oil for enhanced crunch and flavor.
03 - This dish can be assembled ahead and refrigerated; extend baking time if baked from cold.
04 - Store leftovers covered in refrigerator up to 3 days; reheat gently to preserve the crunchy topping.

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