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
Instructions
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Preheat the oven to 190°C (375°F). Cook the lasagna noodles according to package instructions. Drain and set aside.
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Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant (about 1 minute). Add shrimp and cook until pink (3-4 minutes). Add crab, season with salt, black pepper, and red pepper flakes, cooking for 2-3 minutes. Remove from heat and set aside.
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In a bowl, combine ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and chopped parsley. Mix well.
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Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, followed by 1/3 of the cheese mixture and 1/3 of the seafood mixture. Drizzle with Alfredo sauce. Repeat the layering process two more times, finishing with noodles and Alfredo sauce on top.
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Sprinkle remaining mozzarella and Parmesan on top. Add breadcrumbs for crunch. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, until golden and bubbly.
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Let the lasagna sit for 10 minutes before serving. Garnish with additional parsley.
Notes
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You can make this lasagna ahead of time and store it in the fridge for a day before baking.
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Feel free to substitute ricotta with cottage cheese or mascarpone.
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For a spicier version, add extra red pepper flakes or hot sauce to the Alfredo sauce.
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If using frozen seafood, be sure to thaw it completely before cooking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free