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Seafood Lasagna with Shrimp & Crab

A rich and creamy seafood lasagna featuring tender shrimp, sweet lump crab meat, ricotta, mozzarella, Parmesan, and Alfredo sauce. Perfect for holidays, celebrations, and comforting family dinners. Prep time: 25 minutes. Bake time: 40 to 45 minutes. Rest time: 10 minutes. Servings: 8.
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Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pound shrimp, peeled and deveined
  • 1 pound lump crab meat, checked for shells
  • 0.5 teaspoon paprika
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon black pepper, or to taste
  • 12 lasagna noodles, cooked al dente
  • 15 ounces ricotta cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 3 cups Alfredo sauce
  • 2 tablespoons fresh parsley, chopped

Equipment

  • 9-by-13-inch baking dish
  • large skillet
  • Large cooking pot
  • Colander
  • Medium mixing bowl
  • Mixing spoon or spatula
  • Measuring Cups and Spoons
  • Chef's knife
  • cutting board
  • aluminum foil
  • Instant-read food thermometer

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9-by-13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and stir until fragrant. Add shrimp and season with paprika, Italian seasoning, salt, and pepper. Cook for 2 to 3 minutes, until the shrimp begin turning pink and opaque.
  3. Gently fold lump crab meat into the shrimp mixture. Remove from the heat. Chop large shrimp into bite-sized pieces if desired.
  4. In a medium mixing bowl, combine ricotta cheese, egg, 1 cup shredded mozzarella, and grated Parmesan. Mix until evenly blended.
  5. Spread 1/2 cup Alfredo sauce in the bottom of the baking dish. Arrange 4 cooked lasagna noodles over the sauce.
  6. Spread half the ricotta mixture over the noodles. Add half the seafood filling, 3/4 cup Alfredo sauce, and 1/2 cup mozzarella.
  7. Arrange another 4 noodles over the filling. Spread the remaining ricotta mixture and seafood over them. Add 3/4 cup Alfredo sauce and 1/2 cup mozzarella. Top with the final 4 noodles, remaining 1 cup Alfredo sauce, and remaining 1 cup mozzarella.
  8. Cover loosely with aluminum foil and bake for 25 minutes.
  9. Remove the foil and bake for another 15 to 20 minutes until the cheese is golden and bubbly and the center reaches 165 degrees F (74 degrees C).
  10. Remove from the oven and rest for 10 minutes before slicing. Garnish with chopped fresh parsley and serve warm.

Nutrition

Calories: 750kcalCarbohydrates: 43gProtein: 48gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 265mgSodium: 1580mgPotassium: 460mgFiber: 2gSugar: 4gVitamin A: 1050IUVitamin C: 3mgCalcium: 620mgIron: 2.5mg

Notes

Use a 9-by-13-inch baking dish. Cook lasagna noodles until al dente. Pat shrimp dry and drain crab meat before cooking. The shrimp only need a brief saute because they continue cooking during baking. Bake until the center reaches 165 degrees F. Rest for at least 10 minutes before slicing. Refrigerate leftovers within 2 hours and use within 3 to 4 days. The original 1 hour 10 minute total excludes the 10-minute resting time. Nutrition values are estimates per serving based on 8 servings.

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