Description
A comforting seafood lasagna featuring shrimp, crab, and creamy Alfredo sauce, perfect for special occasions or cozy dinners.
Ingredients
- 12 lasagna noodles
- 4 cups Alfredo sauce, divided
- 1 pound large shrimp, peeled and deveined
- 1 pound fresh crab meat, picked over for shells
- 2 tablespoons olive oil
- 2 cloves fresh garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
- 1 cup heavy cream
- 1 tablespoon fresh parsley, finely chopped
- ½ cup panko breadcrumbs
Instructions
- Prepare the seafood: Sauté minced garlic in olive oil until fragrant. Add shrimp, season with salt and pepper, and cook until pink. Remove shrimp. Add crab meat to the same skillet, season with salt, pepper, and optional red pepper flakes, and warm through. Combine shrimp and crab.
- Enhance the Alfredo sauce: In a saucepan, combine 3 cups of Alfredo sauce with heavy cream over medium-low heat until warm and slightly thickened. Stir in ½ cup mozzarella and ¼ cup Parmesan until melted and smooth. Set aside.
- Prepare the ricotta mixture: In a bowl, combine ricotta cheese, ¼ cup mozzarella, ¼ cup Parmesan, and chopped parsley. Stir well and season if needed.
- Assemble the lasagna: Preheat oven to 375°F (190°C). Spread 1 cup of Alfredo sauce in a 9×13 inch baking dish. Layer noodles, one-third of the ricotta mixture, half the seafood, and one-third of the enriched Alfredo sauce. Repeat layers, ending with noodles.
- Bake the lasagna: Pour remaining enriched Alfredo sauce over the top layer of noodles. Sprinkle with remaining 1 ½ cups mozzarella and ¼ cup Parmesan. Top with panko breadcrumbs. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until golden brown and bubbly. Let rest for 10-15 minutes before serving.
Notes
Use fresh seafood for the best flavor. Prep ingredients in advance for a smoother cooking process.
