Description
This shrimp crab lasagna is a creamy seafood delight, perfect for impressing guests or treating your family.
Ingredients
Scale
- 12 sheets Lasagna Noodles (as per package directions)
- 1 pound Crab Meat (imitation crab is a great substitute)
- 1 pound Shrimp (peeled and deveined)
- 8 ounces Shredded Mozzarella
- 15 ounces Ricotta Cheese (cottage cheese can be swapped for a lighter version)
- 1 cup Parmesan Cheese (use extra as a crust substitute if needed)
- 1 cup Heavy Cream
- 1 cup Alfredo Sauce (homemade for extra fresh flavor)
- ½ cup Breadcrumb Topping (for crunch on top)
- ½ teaspoon Chili Flakes (optional)
- ¼ cup Parsley (chopped, for garnish)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive Oil (for sautéing)
- to taste Ground Black Pepper
- to taste Salt
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles until tender, about 8-10 minutes, then drain and cool.
- Heat olive oil in a large pan, sauté minced garlic until fragrant, about 1-2 minutes.
- Add shrimp, cook until pink and opaque; stir in crab meat and season with salt, pepper, and chili flakes.
- Combine ricotta, half of Parmesan, mozzarella, parsley, and heavy cream in a bowl until smooth.
- In a greased baking dish, layer noodles, cheese mixture, seafood, and Alfredo sauce. Repeat until finished with noodles and sauce.
- Top with remaining mozzarella, Parmesan, and breadcrumbs. Cover loosely with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until golden brown and bubbling.
- Let the lasagna rest for 10 minutes before slicing and optionally garnish with parsley.
Notes
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg