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Bubbly seafood lasagna packs bites of juicy shrimp and tasty crab with plenty of creamy cheese and dreamy Alfredo packed between every noodle. That crispy finish on top? Absolute magic after baking. It’s the dinner to pull out when you want something out of the ordinary for family or friends.
I made this for a special family gathering one year and it disappeared fast. It’s now what I make when we want dinner to feel like an event.
Mouthwatering Ingredients
- Breadcrumbs: top layer crunch goes best with panko or fresh
- Red pepper flakes: optional but brings a little zing to your taste
- Black pepper: backs up the seafood with extra warmth
- Salt: brings out all the good flavors
- Parsley: flat leaf preferred for brighter finish after baking
- Olive oil: keeps garlic and seafood from sticking while cooking
- Garlic: chop it fresh for a sweet kick
- Heavy cream: keeps everything silky and moist
- Alfredo sauce: store-bought or homemade both work as your creamy base
- Parmesan cheese: sharp bite that turns simple seafood into something extra
- Mozzarella cheese: low moisture gives you the perfect brown and snappy cheese pulls
- Ricotta cheese: creamy and helps the lasagna stay soft
- Crab meat: pick real lump for the best mouthfeel, skip the fake stuff
- Shrimp: peel and clean raw ones for best-tasting bites
- Lasagna noodles: the base for all your layers and soaks up all that flavor
Superbly Delicious Instructions
- Top and Bake:
- Sprinkle over the rest of your mozzarella and Parmesan. Coat the surface with your breadcrumbs. Tent with foil and bake about twenty five minutes. Yank off the foil and go ten to fifteen minutes longer to get that golden bubbling top. Give it ten minutes outside the oven before you slice it—trust me, the layers stay put better.
- Assemble Everything:
- Spoon just enough Alfredo sauce in your baking dish so noodles don’t stick. Lay down noodles, spread one third of your cheese mix and seafood over it, and drizzle more Alfredo. Keep layering like this two more times—end with noodles and the last bit of sauce up top.
- Mix Cheese Filling:
- Dump ricotta, one cup mozzarella, a half cup Parmesan, heavy cream, and parsley into a bowl. Stir until smooth, then finish with a pinch of salt and pepper.
- Cook Seafood:
- Warm a big skillet over medium, then add olive oil. Sizzle garlic for a minute (don’t let it turn brown). Add shrimp and cook three or four minutes—just until they’re pink. Pile in crab, salt, black pepper, red pepper flakes, then toss it all for another two to three minutes. Take off heat and let it cool down a bit.
- Get Noodles Ready:
- Boil noodles in lots of salted water until almost tender. Cool them flat on towels—this helps keep them from sticking together and keeps them firm after baking.
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Good Things To Know
- Hits your protein and calcium goals easily
- Easy to prep ahead
- Leftovers taste just as good reheated
The best part for me? Gooey mozzarella browning on top. The smell when you pull off that foil makes my kids come running for first dibs.
Keep It Fresh
This seafood lasagna hangs out just fine in the fridge for three days if you cover it tightly. Want to freeze it? Chill it all the way, cut into chunks, and wrap them up. Thaw overnight in your fridge, then bake 'til it's bubbly all over again. If the sauce stiffens up, throw in a splash of cream or sauce when you reheat.
Swap It Out
No crab at your store? Use good, drained canned crab. Baking for shrimp-haters? Go for scallops or chopped white fish instead. Want it lighter on the cheese? Use part-skim versions or even swap your Alfredo for a lighter béchamel base.
How To Serve
I like mine with a fresh green salad dressed with lemon or sautéed spinach with garlic. Warm, crunchy bread is awesome for mopping up extra sauce. Top it off with extra chopped parsley or pass lemon wedges if it’s a party.
Background Bite
This pasta dish is more Italian-American comfort than classic Italian. Mixing pasta, seafood, and creamy sauce is a move many families made their own over time. For lots of people, it means special-occasion food, but you don’t have to save it for holidays—a weeknight works too.
FAQs About the Recipe
- → Which kind of shrimp should I use?
Medium or large shrimp work best. Just make sure you’ve peeled and cleaned them first. Cook only till they turn pink so they stay tender.
- → Is it okay to use crab from a can?
Absolutely. Canned crab is just fine, or you can grab fresh. Remember to drain your canned crab well so things don’t get watery.
- → How do I stop noodles from sticking?
After boiling, lay the noodles out flat or give them a tiny drizzle of oil so they don’t stick together.
- → What’s the secret to a crunchy top?
Toss a layer of breadcrumbs over the top before baking. Leave it uncovered for the last ten to fifteen minutes so you get that golden crunch.
- → Can I warm up leftovers?
For sure. Reheat single pieces in your oven or microwave. Cover with foil if you don’t want it to dry out.
- → Any side dishes that go well with this?
This rich meal loves simple sides. Throw together some roasted veggies or a fresh green salad and you’re set.