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Seafood Lasagna with Shrimp & Crab

This elegant Seafood Lasagna featuring shrimp, crab, and a creamy Alfredo sauce is the ultimate comforting dish, perfect for family dinners or special occasions.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 pieces lasagna noodles
Seafood
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat
Cheeses
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
Sauces and Creams
  • 4 cups Alfredo sauce
  • 1 cup heavy cream
Seasonings
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp red pepper flakes (optional)
Toppings
  • ½ cup breadcrumbs

Method
 

Preparation
  1. Preheat oven to 190°C (375°F). Cook the lasagna noodles according to package instructions. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add shrimp and cook until pink, about 3-4 minutes. Stir in crab meat and season with salt, pepper, and red pepper flakes. Cook for another 2-3 minutes. Remove from heat.
  3. In a bowl, combine ricotta, 1 cup mozzarella, ½ cup Parmesan, heavy cream, and parsley. Stir until well blended.
Assembly
  1. Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish. Add a layer of lasagna noodles, then spread 1/3 of the cheese mixture. Add 1/3 of the seafood mix and drizzle with Alfredo sauce. Repeat layers two more times, ending with noodles and Alfredo sauce.
Baking
  1. Sprinkle with remaining mozzarella and Parmesan. Add breadcrumbs for a crispy finish. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake for 10–15 more minutes until the top is golden and bubbling.
Serving
  1. Let the lasagna rest for 10 minutes before serving. Garnish with extra parsley for a fresh touch.

Notes

Pairs beautifully with a crisp white wine like Pinot Grigio. Add sautéed spinach or mushrooms for more depth. Can be made a day ahead and reheated before serving.