Seafood Lasagna with Shrimp & Crab

Seafood lovers, this one’s for you! This rich and decadent seafood lasagna with shrimp and crab is the ultimate comfort food. Creamy, cheesy, and packed with flavor, it’s a delicious twist on the traditional lasagna that will impress your family or dinner guests alike. Tender shrimp and sweet crab meat are layered between perfectly cooked noodles, rich Alfredo sauce, and a luscious cheese blend. Whether you’re celebrating a special occasion or simply indulging in a hearty dinner, this dish is guaranteed to satisfy.

ingredients

12 lasagna noodles
1 lb shrimp, peeled and deveined
1 lb lump crab meat (or imitation crab)
3 cups Alfredo sauce (homemade or store-bought)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large egg
2 tablespoons chopped parsley
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Olive oil for sautéing

directions

• Cook lasagna noodles according to package directions, then drain and set aside
• In a skillet, heat a little olive oil over medium heat and sauté shrimp until pink and cooked through (about 3 minutes), seasoning with salt, pepper, garlic powder, and onion powder
• In a mixing bowl, combine ricotta cheese, egg, 1 cup mozzarella, ½ cup Parmesan, and chopped parsley. Mix well
• Preheat oven to 375°F (190°C)
• Lightly grease a 9×13-inch baking dish and spread a thin layer of Alfredo sauce on the bottom
• Place a layer of cooked lasagna noodles over the sauce
• Spread half of the ricotta mixture over the noodles
• Add half the shrimp and half the crab evenly on top
• Drizzle a layer of Alfredo sauce over the seafood
• Repeat the layers with noodles, remaining ricotta mixture, shrimp, crab, and another drizzle of Alfredo sauce
• Finish with a final layer of noodles and the remaining Alfredo sauce on top
• Sprinkle the remaining 1 cup of mozzarella and ½ cup of Parmesan evenly over the top
• Cover the dish with foil and bake for 30 minutes
• Remove foil and bake an additional 15 minutes, or until the top is bubbly and golden brown
• Let the lasagna rest for 10–15 minutes before slicing and serving

serving and storage tips

• Let the lasagna rest for 10–15 minutes after baking before slicing to help it set and serve neatly
• Garnish with fresh parsley, lemon zest, or a sprinkle of red pepper flakes for added flavor and presentation
• Serve alongside garlic bread, Caesar salad, or roasted vegetables for a complete meal
• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat individual portions in the microwave or reheat the whole dish covered in the oven at 350°F until warmed through
• For freezing, wrap the lasagna tightly in plastic wrap and foil, then freeze for up to 2 months
• Thaw frozen lasagna overnight in the refrigerator before reheating
• You can also freeze individual slices for easy, portioned meals later
• If the lasagna seems dry after reheating, drizzle a little extra Alfredo sauce on top before heating
• Avoid refreezing lasagna that has already been thawed and reheated for best texture and food safety

variations

• lobster lasagna – replace the shrimp or crab with chunks of cooked lobster meat for a rich, upscale version. Lobster pairs beautifully with the creamy Alfredo and elevates the dish for special occasions.

• spinach seafood lasagna – add a layer of sautéed spinach (drained well) between the ricotta and seafood layers for extra nutrients, color, and a slight earthy flavor that complements the seafood perfectly.

• tomato cream sauce twist – substitute half of the Alfredo sauce with a creamy marinara or tomato cream sauce. This adds a tangy, vibrant flavor and creates a rosé-style lasagna that’s both light and indulgent.

• no-boil noodle shortcut – save time by using oven-ready lasagna noodles. Just add a little extra sauce to each layer to ensure the noodles cook fully and stay moist during baking.

• three-seafood blend – use a mix of shrimp, crab, and scallops for a medley of seafood textures and flavors. Sear the scallops quickly before layering to keep them tender.

• cheese blend upgrade – mix mozzarella with fontina, asiago, or Gruyère for a deeper, more complex cheese flavor. These cheeses melt beautifully and add a gourmet touch.

• zesty lemon ricotta – stir fresh lemon zest into the ricotta mixture for a burst of brightness that cuts through the richness of the cheese and sauce.

• mushroom & crab version – add sautéed mushrooms with the crab layer to bring umami depth and a meaty texture without overwhelming the seafood.

• spicy seafood lasagna – add crushed red pepper flakes to the Alfredo sauce or season the shrimp with Cajun seasoning for a bold, spicy kick.

• individual seafood lasagna cups – assemble the lasagna in muffin tins using smaller pasta sheets or cut noodles. Perfect for parties or portion-controlled meals.

FAQs

1. can i use pre-cooked shrimp and crab?
yes, just make sure they’re fully thawed (if frozen) and drained well before layering to prevent excess moisture.

2. can i make seafood lasagna ahead of time?
absolutely! you can assemble it up to 24 hours in advance and refrigerate it until ready to bake.

3. can i freeze seafood lasagna?
yes, freeze it either before or after baking. wrap tightly in foil and plastic wrap, and freeze for up to 2 months. thaw overnight before baking or reheating.

4. what’s the best type of Alfredo sauce to use?
homemade Alfredo sauce made with butter, cream, and Parmesan is ideal, but store-bought works fine—choose a quality brand with a creamy consistency.

5. can i use imitation crab meat?
yes, imitation crab is budget-friendly and works well in this dish. just chop it into bite-size pieces before layering.

6. how do i prevent watery lasagna?
fully drain and pat dry all seafood, don’t overdo the sauce, and allow the lasagna to rest before serving to help set the layers.

7. what side dishes go well with seafood lasagna?
garlic bread, Caesar salad, roasted asparagus, or a light lemon vinaigrette salad pair wonderfully.

8. can i make this gluten-free?
yes, simply use gluten-free lasagna noodles and ensure your Alfredo sauce and seasonings are gluten-free.

9. can i use cottage cheese instead of ricotta?
yes, cottage cheese is a suitable substitute and gives a slightly different texture. for a creamier consistency, blend it before using.

10. how do i know when the lasagna is done baking?
the top should be golden and bubbling, and a knife inserted in the center should come out hot. allow to rest 10–15 minutes before slicing.

This seafood lasagna with shrimp and crab brings together the creamy richness of Alfredo, the elegance of seafood, and the gooey satisfaction of melted cheese in every layer. It’s hearty yet sophisticated, and ideal for feeding a crowd or elevating a weeknight dinner. Try it once, and it might just become your new favorite way to enjoy lasagna.

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