Description
A delightful lasagna featuring layers of tender noodles with a rich filling of lump crab meat and succulent shrimp, all bound together with creamy cheeses and Alfredo sauce.
Ingredients
- 12 sheets of lasagna noodles
- 1 lb lump crab meat
- 1 lb shrimp, peeled and deveined
- 2 cups shredded mozzarella cheese
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 4 cups Alfredo sauce
- 1/2 tsp chili flakes
- 2 sprigs parsley, finely chopped
- 1 tsp salt
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground black pepper
- 1/2 cup breadcrumb topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish.
- Cook the lasagna noodles according to package directions until they’re just al dente. Drain and let cool.
- In a skillet, heat olive oil over medium heat, then add minced garlic and sauté until fragrant.
- Toss in the shrimp and cook until they turn pink and opaque. Remove from heat, gently folding in crab meat, salt, pepper, and chili flakes.
- In a bowl, combine ricotta, half of the Parmesan cheese, mozzarella, parsley, and heavy cream until smooth and creamy.
- Spread a layer of Alfredo sauce in the bottom of your prepared baking dish. Add layers of noodles, followed by the cheese mixture, and then the seafood mixture. Repeat until all ingredients are used, finishing with a top layer of mozzarella, Parmesan, and breadcrumbs.
- Cover with foil and bake for 25 minutes. Then, uncover and bake for an additional 10-15 minutes until golden brown.
- Let the dish sit for about 10 minutes before slicing for serving.
Notes
Consider using zucchini or eggplant slices for a low-carb variation. You can prepare the seafood and cheese mixtures a day in advance for a more streamlined cooking experience.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian