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Chef Ava

Seafood Lasagna with Shrimp and Crab

This rich and elegant seafood lasagna layers tender pasta with garlic sautéed shrimp, sweet crab, creamy ricotta filling, Alfredo sauce, and a golden Parmesan breadcrumb topping. A perfect centerpiece for special occasions.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 lasagna noodles
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 4 cups Alfredo sauce
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup breadcrumbs

Equipment

  • large pot
  • large skillet
  • mixing bowl
  • 9x13-inch baking dish
  • aluminum foil

Method
 

  1. Preheat oven to 375°F. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
  3. Add shrimp and cook 3–4 minutes until pink. Stir in crab, salt, pepper, and red pepper flakes. Cook 2–3 minutes more and remove from heat.
  4. In a bowl, mix ricotta, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and parsley until smooth.
  5. Spread a thin layer of Alfredo sauce in a 9x13-inch baking dish. Add a layer of noodles.
  6. Spread one-third of cheese mixture, then one-third seafood mixture, and drizzle Alfredo sauce.
  7. Repeat layers two more times. Finish with noodles, Alfredo sauce, remaining mozzarella and Parmesan, then breadcrumbs.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes until golden and bubbly.
  9. Let rest for 10 minutes before slicing. Garnish with parsley and serve.

Notes

Do not overcook the shrimp before baking as they will continue cooking in the oven. Pat crab meat dry to avoid excess moisture. Use high-quality Alfredo sauce or make it from scratch for best flavor. Let the lasagna rest before slicing to keep layers intact.