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Shrimp Crab Lasagna

Shrimp Crab Lasagna

Layered shrimp and crab lasagna with creamy Alfredo sauce, cheeses, and a golden breadcrumb topping creates a rich and comforting Italian main dish.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course, pasta
Cuisine Italian
Servings 4 people
Calories 300 kcal

Equipment

  • 1 9x13-inch baking pan used for assembling and baking the lasagna
  • 1 large frying pan to cook shrimp and crab
  • 1 mixing bowl to blend cheeses and cream

Ingredients
  

  • 12 sheets lasagna noodles
  • 1 pound crab meat
  • 1 pound shrimp peeled and deveined
  • 2 cups shredded mozzarella cheese
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 4 cups Alfredo sauce
  • 1/2 teaspoon chili flakes
  • 2 parsley sprigs finely chopped
  • 1 teaspoon salt
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground black pepper
  • 1/2 cup breadcrumb topping

Instructions
 

  • Preheat the oven to 375°F (190°C). Boil lasagna noodles according to package instructions, then drain and let cool.
  • Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add shrimp to the pan and cook for 3-4 minutes until pink and opaque.
  • Stir in crab meat, salt, black pepper, and chili flakes. Cook for 2-3 minutes more, then remove from heat.
  • In a mixing bowl, combine ricotta, half of the Parmesan, 1 cup mozzarella, chopped parsley, and heavy cream; mix until smooth.
  • Spread a layer of Alfredo sauce in the bottom of a 9x13-inch baking pan to prevent sticking.
  • Layer noodles over the sauce, then spread a portion of the cheese mixture, followed by the seafood, and drizzle more Alfredo sauce.
  • Repeat the layering process to create three layers, finishing with noodles and Alfredo sauce on top.
  • Sprinkle the remaining Parmesan, mozzarella, and breadcrumb topping evenly over the top layer.
  • Cover the pan loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown.
  • Allow the lasagna to rest for 10 minutes before serving. Garnish with extra parsley if desired.

Notes

  • Spread Alfredo sauce evenly for balanced flavor in every bite.
  • Do not overcook shrimp to keep them tender.
  • Use fresh parsley for garnish to enhance appearance.
  • Store leftovers covered in refrigerator for up to 3 days.