Seafood Lasagna Shrimp Crab

This luxurious seafood lasagna transforms ordinary pasta night into something extraordinary. The combination of tender shrimp and sweet crab meat nestled between layers of creamy ricotta and rich Alfredo sauce creates a dish that feels both indulgent and comforting. I discovered this recipe during a coastal vacation in Maine, where fresh seafood was abundant, and it quickly became our celebration meal for special occasions.

I still remember the first time I served this at a dinner party. My guests went silent after the first bite, and I knew I had found something magical. The way the seafood flavors meld with the cheese creates this amazing depth that keeps everyone coming back for seconds.

Ingredients

• Pasta: 12 lasagna noodles Choose high quality pasta that holds its shape well during baking
• Seafood: 1 lb shrimp, peeled and deveined Look for medium to large shrimp for the best texture; 1 lb crab meat Fresh or high quality canned works beautifully here
• Cheeses: 2 cups ricotta cheese Full fat ricotta gives the creamiest results; 2 cups shredded mozzarella cheese Use whole milk mozzarella for superior melting; 1 cup grated Parmesan cheese Freshly grated tastes significantly better than pre grated
• Sauces and Creams: 4 cups Alfredo sauce Homemade is ideal but quality store bought works too; 1 cup heavy cream This creates the perfect consistency for binding
• Seasonings: 2 cloves garlic, minced Fresh garlic makes all the difference in flavor; 2 tbsp olive oil Extra virgin adds a subtle fruity note; 1 tbsp fresh parsley, chopped Reserve some extra for garnishing; 1 tsp salt Use sea salt or kosher salt for best flavor; 1 tsp black pepper Freshly ground pepper has more punch; 1/2 tsp red pepper flakes Optional but adds a nice warmth
• Toppings: 1/2 cup breadcrumbs Panko breadcrumbs create the crunchiest topping

Step by Step Instructions

Prepare the Foundation:

Preheat your oven to 190°C (375°F) and cook the lasagna noodles according to package instructions until just al dente. They will continue cooking in the oven, so slightly undercooking prevents mushiness. Drain thoroughly and lay flat on a clean kitchen towel to prevent sticking.

Cook the Seafood:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Add the shrimp in a single layer and cook for 3 to 4 minutes until they turn pink and opaque. Gently fold in the crab meat, season with salt, black pepper, and red pepper flakes if using. Cook for another 2 to 3 minutes just to warm through and blend flavors. Remove from heat immediately to prevent overcooking.

Create the Cheese Mixture:

In a large mixing bowl, combine ricotta cheese, 1 cup of the mozzarella, half cup of Parmesan, heavy cream, and chopped parsley. Mix until completely smooth and creamy. This mixture should be spreadable but not runny.

Assemble the Layers:

Spread a thin layer of Alfredo sauce across the bottom of a 9x13 inch baking dish to prevent sticking. Place a layer of lasagna noodles over the sauce, slightly overlapping if needed. Spread one third of the cheese mixture evenly over the noodles, then distribute one third of the seafood mixture on top. Drizzle generously with Alfredo sauce. Repeat this layering process two more times, ensuring each layer is evenly distributed. Top with the final layer of noodles and remaining Alfredo sauce.

Final Assembly and Baking:

Sprinkle the remaining mozzarella and Parmesan cheese over the top layer, then add breadcrumbs for that perfect crunchy contrast. Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes until the top is golden brown and the sauce is bubbling around the edges.

Rest and Serve:

Allow the lasagna to rest for a full 10 minutes before cutting. This resting time is crucial for the layers to set properly and prevents a messy presentation. Garnish with fresh parsley before serving.

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Storage and Reheating

Store leftover lasagna covered in the refrigerator for up to three days. When reheating, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. Individual portions reheat well in the microwave, though the oven method preserves the texture better. For frozen portions, thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If crab is unavailable or too expensive, substitute with additional shrimp or even lobster for an extra special occasion. Scallops work wonderfully too, though they should be added at the very end of cooking to prevent toughening. For a lighter version, you can substitute half the ricotta with cottage cheese, though the texture will be slightly different.

Serving Suggestions

This rich lasagna pairs beautifully with a crisp Caesar salad and garlic bread. A dry white wine like Pinot Grigio or Sauvignon Blanc complements the seafood perfectly. For a complete Italian experience, start with a light antipasto platter featuring olives, fresh mozzarella, and prosciutto.

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Cultural Context

While traditional Italian lasagna typically features meat or vegetables, seafood versions have become popular in coastal Italian regions and Italian American communities. This style of preparation celebrates the abundance of fresh seafood while honoring the classic lasagna technique. The combination of multiple cheeses and cream sauce reflects the Northern Italian influence on this dish.

Recipe FAQs

→ Can I use frozen seafood?

Yes, thaw the shrimp and crab completely and pat dry before cooking to prevent excess moisture in the lasagna.

→ What type of crab meat is best?

Lump crab meat offers great texture and flavor. Imitation crab can be used as a budget-friendly alternative.

→ Can this be made ahead?

Yes, assemble the lasagna up to a day in advance, cover, and refrigerate. Bake when ready to serve.

→ Is there a substitute for Alfredo sauce?

You can use a homemade white sauce or a mix of cream and grated cheese for a similar effect.

→ How do I prevent watery lasagna?

Drain cooked noodles well and ensure seafood isn’t overcooked to reduce extra moisture.