Creamy Seafood Lasagna Delight (Printer-Friendly)
Layers of shrimp, crab, and creamy cheeses baked beneath golden breadcrumbs for a special main course.
# What You’ll Need to Cook:
→ For the Lasagna
01 -
300 g dried lasagna noodles
02 -
320 g medium shrimp, peeled and deveined
03 -
210 g lump crab meat, drained and picked over
04 -
250 g whole milk ricotta cheese
05 -
200 g whole milk mozzarella cheese, grated
06 -
60 g fresh Parmesan cheese, finely grated
07 -
500 ml Alfredo sauce, homemade or high-quality store-bought
08 -
60 ml heavy cream
09 -
2 cloves garlic, minced
10 -
2 tbsp extra virgin olive oil
11 -
3 tbsp fresh flat leaf parsley, finely chopped, plus extra for garnish
12 -
3 g sea salt, plus extra for boiling water
13 -
1.5 g freshly ground black pepper
14 -
0.5 g red pepper flakes, or to taste
15 -
40 g plain or Italian style dry breadcrumbs
# Steps to Prepare:
01 -
Boil lasagna noodles in a large pot of salted water, stirring often, until just al dente. Drain well and lay flat on a clean kitchen towel to prevent sticking.
02 -
Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1 minute until fragrant. Add shrimp; cook until pink and opaque, about 3 minutes. Stir in crab meat, seasoning with half the salt, black pepper, and a pinch of red pepper flakes. Cook 2 more minutes, then remove from heat to avoid overcooking.
03 -
In a mixing bowl, combine ricotta, 100 g mozzarella, 30 g Parmesan, heavy cream, chopped parsley, and remaining salt. Mix until creamy and fully blended.
04 -
Spread a thin layer of Alfredo sauce in a 22 x 33 cm baking dish. Arrange a layer of noodles over the sauce. Evenly spread half of the cheese filling, top with half of the seafood mixture, and drizzle with Alfredo sauce. Repeat layers, finishing with a noodle layer and remaining Alfredo sauce.
05 -
Scatter remaining mozzarella and Parmesan over the top layer. Evenly sprinkle breadcrumbs. Cover loosely with foil and bake at 190°C for 25 minutes. Remove foil; bake an additional 15 minutes until golden and bubbling.
06 -
Allow lasagna to rest at room temperature for at least 10 minutes before slicing. Garnish with fresh parsley and serve hot.
# Extra Cooking Tips:
01 -
Let seafood cool before layering to prevent excess moisture and ensure clean slices.
02 -
Lasagna benefits from a 10-minute rest; this crucial step guarantees neat portions.
03 -
For optimal flavor and texture, grate fresh Parmesan and use whole milk cheeses.
04 -
Dish can be made ahead and reheats well; cover with foil when reheating to preserve creaminess.
05 -
Lemon wedges and extra parsley elevate each serving; pair with a crisp salad or garlic bread.