Seafood Lasagna with Shrimp Crab

This seafood lasagna brings together layers of tender shrimp and sweet crab meat with rich, creamy Alfredo sauce and a mix of cheeses for a dish that feels like a special occasion in every bite. It’s perfect for gatherings or when you want to impress without complicated steps. The combination of flavors is indulgent yet fresh, capturing the best of seafood and Italian comfort food.

I first served this on a family holiday, and it immediately became one of our favorites. The kids loved the shrimp while adults appreciated the rich sauce and cheesy comfort of this lasagna.

Ingredients

• Lasagna noodles: the foundation, use good-quality no-boil noodles for ease or regular ones cooked al dente
• Shrimp: peeled and deveined, opt for fresh or thawed frozen shrimp for tenderness
• Crab meat: ideally lump crab for a luxurious texture and sweet flavor
• Ricotta cheese: provides creamy softness and balances the seafood
• Mozzarella cheese: brings meltiness and gooey texture
• Parmesan cheese: adds sharpness and depth
• Alfredo sauce: the creamy base that ties everything together, homemade or store-bought both work well
• Heavy cream: enriches the cheese mixture, making it silky
• Garlic: fresh minced garlic gives aromatics and flavor
• Olive oil: for sautéing and bringing out garlic’s fragrance
• Fresh parsley: adds a bright herbal note at the end
• Salt, black pepper, and red pepper flakes: essential seasoning for balance and a mild kick
• Breadcrumbs: the crunch on top, use fresh or panko for best results

Step-by-Step Instructions

Preheat and prepare noodles:

Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Cook the lasagna noodles according to package directions until al dente. Drain them carefully and set aside so they don’t stick.

Sauté the seafood:

Warm the olive oil over medium heat in a skillet. Add the minced garlic and sauté for about one minute until fragrant but not browned. Add the shrimp and cook until they turn pink and opaque, roughly three to four minutes. Stir in the crab meat and season with salt, pepper, and red pepper flakes for a little spice if you like. Cook together for two to three minutes, then remove from heat.

Mix the cheese filling:

In a medium bowl, combine ricotta cheese, one cup of shredded mozzarella, half a cup of grated Parmesan, heavy cream, and chopped parsley. Stir until smooth and well blended to create a creamy, herby filling.

Assemble the layers:

Spread a thin layer of Alfredo sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of noodles over the sauce. Spoon one third of the cheese mixture on top of the noodles, spreading gently. Add one third of the seafood mixture over the cheese, then drizzle some Alfredo sauce. Repeat the layering two more times finishing with noodles and a final layer of Alfredo sauce.

Top and bake:

Sprinkle the remaining mozzarella and Parmesan cheeses over the top, followed by the breadcrumbs for a crunchy finish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes until the top is golden and bubbly.

Rest and serve:

Allow the lasagna to rest for about 10 minutes before slicing. This helps the layers to set and makes serving easier. Garnish with extra parsley if you like a fresh pop of color.

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My favorite ingredient here is fresh crab meat, it elevates this dish beyond the ordinary and brings a sweet ocean flavor that pairs so well with the creamy Alfredo. I remember serving this for a friend’s birthday dinner and watching everyone savor each bite with surprise and delight.

Storage tips

Store leftovers covered tightly in the refrigerator for up to three days. Reheat gently in the oven to preserve the crispy breadcrumb topping or microwave in short bursts for convenience. This lasagna freezes well too; thaw overnight before reheating.

Ingredient substitutions

If you can’t find fresh crab, canned lump crab meat works fine though the texture will be slightly different. Shrimp can be swapped with scallops or firm white fish. Use a good quality jar of Alfredo sauce or make your own with butter, cream, and Parmesan for a fresher taste.

Serving suggestions

Serve this seafood lasagna with a crisp green salad tossed with lemon vinaigrette or a simple side of steamed asparagus. A light white wine like Pinot Grigio or Sauvignon Blanc complements the creamy noodles and seafood perfectly.

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Cultural context

Lasagna is a classic Italian comfort food, but seafood in lasagna is more popular in coastal regions where fresh catches are abundant. Combining shrimp and crab with an Alfredo base gives this dish a creamy richness reminiscent of Italian-American cuisine, perfect for bringing family and friends together.

Frequently Asked Questions

→ How do I avoid overcooking the shrimp?

Sauté shrimp briefly until pink and opaque, about 3-4 minutes. Cooking them too long makes them tough.

→ What type of pasta is best for this dish?

Traditional lasagna noodles work best as they hold layers well and absorb the sauces without becoming soggy.

→ Can I prepare this dish ahead of time?

Yes, assemble it and refrigerate for a few hours before baking. Allow extra baking time if baking straight from the fridge.

→ How do I get a crunchy topping?

Sprinkle breadcrumbs over the top layer with the cheeses before baking, which forms a golden, crispy crust.

→ What seasonings complement the seafood?

Fresh garlic, parsley, black pepper, salt, and a hint of red pepper flakes enhance the seafood’s natural flavors.