Shrimp Crab Lasagna (Printable Version)
Cheesy layers of shrimp, crab, Alfredo, and a golden crust make this a mouthwatering Italian favorite.
# What You'll Need:
→ Pasta
01 -
12 sheets of lasagna noodles
→ Seafood
02 -
1 pound crab meat
03 -
1 pound shrimp, peeled and cleaned
→ Cheeses
04 -
1 cup Parmesan (grated)
05 -
2 cups mozzarella, shredded
06 -
2 cups ricotta
→ Sauces and Creams
07 -
1 cup heavy cream
08 -
4 cups Alfredo sauce
→ Seasonings
09 -
1/2 teaspoon crushed red pepper
10 -
1 teaspoon black pepper
11 -
1 teaspoon salt
12 -
2 tablespoons olive oil
13 -
2 garlic cloves, minced
14 -
1 tablespoon fresh chopped parsley
→ Toppings
15 -
1/2 cup breadcrumbs
# Step-by-Step Guide:
01 -
Once it’s out of the oven, leave it alone for 10 minutes. If you like, toss more parsley on top at the end.
02 -
Take off the foil. Pop it back in and bake for 10 to 15 minutes till you see bubbles and the top looks browned.
03 -
Scatter mozzarella and parmesan up top, then breadcrumbs. Cover with foil and slide it into the oven for 25 minutes.
04 -
Ladle Alfredo sauce on the bottom of a 9x13 dish. Lay some noodles, then a third of the cheese mix, a third of the seafood, splash on more sauce. Do that two more times. Cover up with the last noodles and the rest of the sauce.
05 -
Grab a bowl and stir together the ricotta, 1 cup of mozzarella, half a cup of parmesan, parsley, and heavy cream till it’s nice and smooth.
06 -
Pour olive oil into your skillet over medium heat. Add chopped garlic, cook for a minute till you smell it. Toss in shrimp, cook ‘em till pink and done—just a few minutes. Stir in crab, salt, pepper, and red pepper, let it all warm through for another couple minutes. Take off the heat.
07 -
Fire up the oven to 375°F (190°C). Cook those lasagna noodles the way the package says, drain ‘em, and have them ready.
# Additional Notes:
01 -
Spread out your Alfredo between each layer for good flavor everywhere.
02 -
Don’t let shrimp get rubbery—pull them off heat as soon as they’re cooked.