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I first made this to surprise my father on his birthday because he loves seafood and pasta He said it tasted like a splurge at a restaurant and now we look for excuses to make it again.
Ingredients
- Lasagna noodles: Wide pasta is the perfect base Look for noodles with ridges which hold sauce better
- Shrimp: Fresh or frozen work just make sure they are peeled and deveined Fresh shrimp will make the flavor pop even more
- Crab meat: Lump crab is best for texture Avoid imitation crab for best results
- Ricotta cheese: Gives the filling its creamy body Check for whole milk ricotta it tastes richer
- Mozzarella cheese: Melts to gooey strings Shred your own for freshness
- Parmesan cheese: Adds salty sharp flavor Grate fresh from a block for best results
- Alfredo sauce: Choose good quality jarred or make your own It is the backbone of the creamy layers
- Heavy cream: Boosts richness in your cheese filling Always use full fat
- Garlic: Brings a savory base flavor Use fresh cloves and mince well
- Olive oil: Needed to sauté the seafood Use extra virgin if possible for the best flavor
- Fresh parsley: Adds a pop of color and freshness Choose bright green unblemished leaves
- Salt and black pepper: Season everything to taste Freshly cracked pepper is extra delicious
- Red pepper flakes: Optional for a gentle kick Start light if serving to kids
- Breadcrumbs: For a golden crispy topping Homestyle or panko both work well
Step-by-Step Instructions
- Prepare the Pasta:
- Boil noodles in salted water until just al dente then drain well and lay flat to keep them from sticking Noodles that are overcooked will turn mushy in the final bake
- Cook the Seafood:
- Heat olive oil in a large skillet over medium Add garlic and cook for about one minute until just fragrant Add shrimp and cook until pink about four minutes Stir in crab meat season with salt pepper and red pepper flakes and cook for two more minutes Remove from heat As soon as shrimp turns pink it is ready do not overcook or it gets rubbery
- Mix the Cheeses:
- Combine ricotta one cup mozzarella half a cup Parmesan heavy cream and parsley in a bowl Stir until fully blended Add a little more cream if it feels too thick This mixture should be rich and scoopable
- Layer the Lasagna:
- Spoon a thin layer of Alfredo sauce on the bottom of your baking dish Layer pasta noodles followed by a third of the cheese then seafood and a drizzle of Alfredo Repeat twice more ending with noodles and sauce on top Make sure every noodle gets covered so it bakes up tender
- Top and Bake:
- Sprinkle the remaining mozzarella and Parmesan evenly over the finished layers Top with breadcrumbs for irresistible crunch Cover with foil and bake at 375 degrees for twenty five minutes Remove the foil and bake about fifteen minutes more until the top is golden and bubbling
- Rest and Serve:
- Let the finished lasagna sit uncovered for ten minutes before cutting This helps everything set Serve with extra parsley and enjoy
Save The best part for me is always the cheesy corners My grandmother used to sneak an extra pinch of Parmesan into the edges so each serving had an amazing bite with perfect crispy topping This tradition is now a favorite in my own home
Storage Tips
Seafood lasagna keeps well in the fridge for two days Make sure it is covered tightly so the noodles do not dry out When reheating add a splash of cream to each slice before warming in the oven or microwave This helps revive the creamy texture Freezing is possible Let it cool completely then wrap well in foil and keep for up to one month
Ingredient Substitutions
If you cannot find crab try using all shrimp or mix in scallops for a fun twist Cottage cheese can stand in for ricotta if needed though the texture is less rich For Alfredo sauce a homemade version with butter cream and Parmesan makes it extra decadent You could swap breadcrumbs for extra Parmesan if you want a no crumb topping
Serving Suggestions
Serve this dish alongside a simple green salad with lemony dressing to cut through the richness Steamed broccolini or asparagus make great sides too Garlic bread is always a hit for soaking up any extra sauce For a light meal pair with a crisp white wine like Pinot Grigio
Save Cultural or Historical Context
Lasagna is an iconic Italian dish but seafood versions are mostly found in coastal regions and festive holiday tables The addition of creamy sauces and multiple cheeses makes this recipe more American in style but it still honors the layered comfort of true lasagna There is something special about making a big baked pasta for friends and family This one turns any meal into an occasion
Recipe FAQs
- → Can I use imitation crab for this dish?
- Yes, imitation crab can be used as a substitute for real crab meat. It will still deliver a mild seafood flavor and blend well with the other ingredients.
- → How do I prevent watery lasagna?
- Drain the cooked seafood well and avoid excess moisture. Letting the lasagna rest after baking also helps the layers set, preventing sogginess.
- → Can I prepare this in advance?
- Absolutely! Assemble the lasagna up to a day ahead, cover, and refrigerate. Bake just before serving for fresh results.
- → What sides pair well with seafood lasagna?
- Light salads, roasted vegetables, and garlic bread complement this rich, layered dish. Citrus-dressed greens add freshness to the meal.
- → Is it possible to freeze leftovers?
- Yes, cooled portions can be wrapped and frozen for up to two months. Thaw in the refrigerator and reheat gently when ready to serve.
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