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This super indulgent seafood lasagna turns a basic pasta night into something fancy with layers of juicy crab, plump shrimp, and three kinds of cheese smothered in ultra-creamy Alfredo sauce.
The first time I cooked up this seafood lasagna was for our anniversary at home when going out wasn’t an option. What started as a workaround quickly became our most asked-for dinner. My husband swears it’s better than any spot we’ve tried.
Luscious Ingredients
- Bread crumbs finish things off on top for an awesome crunchy bite
- Red pepper flakes add just a hint of warmth that goes real well with the seafood
- Salt and pepper sprinkle these in until it tastes just right
- Fresh parsley gives everything a pop of brightness and color
- Olive oil you’ll need it for sautéing garlic and seafood
- Garlic brings an amazing aroma that matches seafood perfectly
- Heavy cream makes the cheese layer extra smooth and easy to spread
- Alfredo sauce ties every bite together with creamy goodness
- Parmesan cheese gives that salty, nutty edge
- Mozzarella cheese gets all melty and wonderfully stretchy
- Ricotta cheese goes in for creamy layers and helps it hold shape
- Crab meat go for lump crab if you want the sweetest, best taste—imitation also works
- Shrimp large or jumbo is best for big flavor and tender bites
- Lasagna noodles are the sturdy layers holding everything together
Delicious Step-by-Step
- Bake Till It’s Golden
- Throw it in a 375°F oven, covered tightly with foil, for about 25 minutes. Get rid of the foil, then finish baking for another 10–15 minutes so the top’s bubbly and golden brown. Those cheesy edges will get nice and crispy.
- Top It Off
- Cover with the last mozzarella and Parmesan. Shake some bread crumbs all over for that crunchy crust. Wrap it all up in foil, but don’t let the foil touch the cheese or it’ll stick.
- Build Your Layers
- Spoon a bit of Alfredo sauce on the baking pan to keep noodles from sticking. Lay down a noodle layer, then spread a third of the cheese mix on top. Add a third of the seafood chunked all around. Pour on some Alfredo sauce. Do this two more times. Finish things off with one last noodle topper and more Alfredo sauce.
- Mix Up the Cheese
- Grab a big bowl and stir ricotta, a cup of mozzarella, half a cup of Parmesan, chopped parsley, and heavy cream. Get it smooth and spreadable. If it’s too thick, add a splash more cream until it’s easy to spread.
- Get Your Seafood Ready
- In a skillet with a splash of olive oil, cook minced garlic for just a minute. Toss in shrimp in a single layer and cook until they turn pink—takes about 3 to 4 minutes. Careful not to overcook so they don’t get chewy! Gently stir in the crab, salt, pepper, and a bit of red pepper flakes. Just warm it all together for a couple minutes so it stays chunky.
- Boil the Noodles
- Boil lasagna noodles in a big pot by the box instructions—usually for about 8-9 minutes. Drain, then lay out on parchment paper (or slick a counter with oil) so they don’t stick. Noodles should be soft but not falling apart.
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Splurging on good crab meat is totally worth it here. I've found that sweet, tender lump crab takes every bite way up a notch. My family’s always hunting for those perfect bites of crab—nothing else compares for us.
Easy Prep Ahead
This dish is a dream for prepping before company comes over. You can put the whole thing together up to a day ahead. Just wrap tightly with plastic and foil, stash it in the fridge, and when you’re ready, pull it out half an hour before baking. If it starts out cold, you might need about ten extra minutes in the oven under the foil.
Freezer Friendly
You can freeze it before baking for best texture—just wrap up tight with plastic then foil and it keeps for a month. Thaw it in your fridge overnight. When you're ready to bake, pop it in the oven like usual, but let it go an extra 15 minutes with the foil on. The crab and shrimp might be just a touch firmer, but it’ll still taste awesome.
Serving Ideas
This creamy, rich lasagna plays nice with fresh green salad and a simple lemony dressing. Garlic bread is awesome for mopping up leftover sauce. If you want to get fancy, pour a cold glass of unoaked Chardonnay or Pinot Grigio to bring out those seafood flavors.
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Common Queries
- → Can I swap raw shrimp for pre-cooked ones?
Of course! Just skip cooking the shrimp beforehand and include them as is in the lasagna. That said, raw shrimp tends to offer richer flavor and a better texture after cooking.
- → What works as a good crab replacement?
Swap out crab for ingredients like scallops, lobster, or firm white fish such as cod. Imitation crab is also a great wallet-friendly alternative.
- → How can I make it without gluten?
Make sure to use certified gluten-free noodles, Alfredo sauce, and breadcrumbs, and you're good to go!
- → Can I prepare this in advance?
Definitely! Put everything together, cover, and refrigerate for up to a day. Before baking, let it sit at room temp or bake slightly longer if cold from the fridge.
- → What should I serve alongside this dish?
Fresh salads, garlic rolls, or roasted veggies are crowd-pleasing sides that balance out all the cheesy, rich flavors of this lasagna.