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This luxury seafood lasagna turns an everyday pasta dish into a five-star meal with its sumptuous layers of tender shrimp, delicate crab, and a trio of cheeses wrapped in velvety Alfredo sauce.
I whipped up this seafood lasagna during lockdown when we couldn't go out for our anniversary. What began as a home solution has turned into our family's most requested celebration dish. My hubby swears it beats any restaurant version he's ever tried.
What You'll Need
- Lasagna noodles they form the essential foundation for all our tasty layers
- Shrimp go for jumbo or large ones for maximum taste and bite
- Crab meat pick lump crab for best sweetness though fake crab works in a pinch
- Ricotta cheese brings smoothness and body to every layer
- Mozzarella cheese gives you that amazing stretchy pull we all love
- Parmesan cheese adds that wonderful salty, nutty kick
- Alfredo sauce serves as the decadent creamy backbone linking everything
- Heavy cream thins the cheese mix so it spreads more easily
- Garlic provides that aromatic punch that works so well with seafood
- Olive oil needed for cooking the seafood and garlic
- Fresh parsley cuts through richness with fresh herby notes
- Salt and pepper for bringing out all the flavors
- Red pepper flakes offer a subtle warmth that boosts seafood taste
- Breadcrumbs give you that lovely crunchy contrast on the top
How To Make It
- Cook Your Pasta
- Boil the lasagna noodles following box instructions until just firm. Usually takes around 8-9 minutes. Drain them gently and spread them out on parchment or lightly oiled surface so they don't stick together. Good noodles should bend easily but still hold their shape without breaking.
- Fix The Seafood Mix
- Warm olive oil in a big pan over medium heat until it's shiny. Toss in chopped garlic and stir for just a minute until it smells good but isn't brown - burnt garlic tastes awful. Drop in the shrimp in one layer and cook about 3-4 minutes total until they turn pink. Don't overcook or they'll get tough. Gently mix in the crab and sprinkle with salt, pepper and red pepper flakes. Heat another 2-3 minutes just to warm the crab without breaking it up too much.
- Mix Your Cheeses
- In a big bowl, stir together ricotta, one cup of mozzarella, half cup of Parmesan, heavy cream and chopped parsley. Mix until it's smooth and even. The mixture should be easy to spread but not too runny. If it's too thick, add a bit more cream. This creamy mix is what makes every bite of lasagna so rich and satisfying.
- Put It All Together
- First spread about half cup of Alfredo sauce across the bottom of your dish. This keeps the bottom noodles from sticking or burning. Lay down noodles in one layer, slightly overlapping if needed. Spread a third of your cheese mix over the noodles using a flat spatula to get it even. Scatter a third of your seafood mix on top of that. Pour about a cup of Alfredo sauce over everything. Then do this whole process two more times, ending with a noodle layer topped with the last of your Alfredo sauce.
- Top It Off
- Sprinkle all your leftover mozzarella and Parmesan across the top, making sure it's totally covered. Scatter breadcrumbs all over for that amazing crunch when it's baked. Cover with foil but be careful it doesn't touch the cheese or it'll stick.
- Bake It Right
- Cook covered at 375°F for exactly 25 minutes so all the flavors can mix together nicely. Then take the foil off and cook another 10-15 minutes until the top gets golden brown and the edges bubble. This last bit of uncovered baking is what gives you that irresistible crispy cheese top.
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The crab really makes this dish jump from good to amazing. I've learned it's worth spending extra on lump crab instead of claw meat for special times. The sweet gentle flavor and soft texture of lump crab creates wonderful bites throughout the lasagna that everyone in my family looks forward to.
Prep It Early
This seafood lasagna is great for parties since you can put it all together up to 24 hours before you need to bake it. Just wrap the finished but uncooked lasagna tightly with plastic wrap and then foil before putting it in the fridge. When you're ready to cook, take it out about 30 minutes beforehand to warm up a bit, then follow the regular cooking steps. You might need to add about 10 extra minutes of covered baking time if it's still cold from the fridge.
Storage Tips
While most lasagnas do well in the freezer, seafood needs special care. For best results, freeze this dish before you bake it. Put it all together, then wrap it tightly in plastic wrap and cover with foil. It'll keep in the freezer for up to a month. Thaw it overnight in your fridge before cooking according to the normal instructions, adding about 15 minutes to the covered cooking time. The seafood might feel slightly different, but the taste will still be great.
What To Serve With It
This creamy lasagna goes perfectly with a simple green salad dressed with lemon dressing to balance the richness. Some garlic bread on the side works great for soaking up extra sauce. For fancy occasions, try serving with a cold glass of Chardonnay or Pinot Grigio that goes well with seafood without taking over the whole meal.
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Common Queries
- → Can I use pre-cooked shrimp for this lasagna?
You can definitely use pre-cooked shrimp. Just add them straight into your layers and skip the cooking step. But I think fresh shrimp really makes the dish taste better and gives it a nicer texture.
- → What can I substitute for crab meat?
You can swap crab with chunks of lobster, tender scallops, or even flaky cod if you want. If you're watching your budget, imitation crab works too.
- → How can I make this dish gluten-free?
Just grab some gluten-free lasagna noodles at the store. Also make sure your Alfredo sauce and breadcrumbs don't contain gluten. Check the labels to be safe.
- → Can I make this lasagna ahead of time?
You can put everything together and keep it in the fridge for a day before cooking. Let it warm up on the counter before baking. Or if you're in a rush, pop it straight from the fridge into the oven but cook it a bit longer.
- → What side dishes pair well with the lasagna?
This rich lasagna tastes great with a simple green salad. Some warm garlic bread or roasted veggies on the side will round out your meal perfectly.