Description
A delightful twist on classic lasagna, featuring creamy Alfredo sauce and a medley of fresh seafood.
Ingredients
- 12 lasagna noodles (gluten-free if preferred)
- 1 cup chopped shrimp (substitutable with scallops or lobster)
- 1 cup crab meat (canned crab is a quick alternative)
- 15 oz ricotta cheese (cottage cheese is a lighter option)
- 3 cloves minced garlic (garlic powder works if fresh is unavailable)
- Seasoned salt and pepper to taste
- 24 oz Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese (mix with gouda for added flavor)
- 1 cup grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
- 2 tablespoons fresh parsley (omit if unavailable)
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking dish by greasing it lightly.
- Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Combine chopped shrimp, crab meat, ricotta cheese, minced garlic, and a pinch of salt and pepper in a mixing bowl. Stir until well incorporated.
- Spread some Alfredo sauce at the bottom of the baking dish for added moisture.
- Take a noodle and spread a layer of the seafood mixture evenly across it. Roll the noodle tightly and place it seam-side down in the baking dish.
- Repeat the process until all noodles are filled and arranged in the baking dish.
- Pour the remaining Alfredo sauce over the top, then sprinkle the shredded mozzarella and grated Parmesan cheese generously.
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden.
- Let the dish cool for a few minutes, garnish with fresh parsley, and serve.
Notes
For extra crispy edges, broil the dish for the last 3-4 minutes of cooking.
