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Creamy Seafood Lasagna is my go-to when I want something extra special for a cozy gathering or a holiday dinner. Each layer is bursting with seafood, cheese, and rich Alfredo sauce, bringing everyone around the table for seconds. It is an absolute crowd-pleaser whenever I need to serve a showstopper.
I first made this dish for a New Year’s Eve family dinner. Everyone kept raving all night and now it is the one recipe my best friend requests every birthday.
Ingredients
- Lasagna noodles: These hold all the layers together for perfect slices Look for the traditional kind for even baking
- Shrimp: Fresh or frozen both work Choose medium size for bite sized pieces
- Crab meat: Adds natural sweetness and savor Choose lump crab for the best texture
- Ricotta cheese: Makes the filling creamy Use full fat for best flavor
- Mozzarella cheese: Melty and gooey Go for whole milk mozzarella if possible
- Parmesan cheese: Nutty and sharp Freshly grated makes a big difference
- Alfredo sauce: Binds everything with creamy richness Store bought or homemade works
- Heavy cream: Boosts the velvety texture in the filling
- Garlic: Sautéed for robust aroma and depth Choose fresh garlic cloves
- Olive oil: Used to sauté for full flavor Pick extra virgin for best results
- Fresh parsley: Brings brightness and freshness Flat leaf parsley is preferred
- Salt and Black pepper: Essential for balancing flavors Use sea salt and freshly cracked pepper
- Red pepper flakes: Add gentle heat Start with a small pinch and adjust to your taste
- Breadcrumbs: Finish with a layer of crunch Choose plain or Italian style
Step-by-Step Instructions
- Boil the Noodles:
- Cook the lasagna noodles in a large pot of salted water Stir gently often until noodles are just al dente Drain and arrange them flat on a clean kitchen towel This keeps noodles from sticking together while preparing the other elements
- Sauté the Seafood:
- Heat olive oil in a skillet over medium heat Add minced garlic and cook for one minute until fragrant Add shrimp and cook until pink and opaque Stir in crab meat and season with salt black pepper and a pinch of red pepper flakes Cook just two more minutes so seafood stays tender Remove skillet from heat
- Mix the Cheese Filling:
- Combine ricotta cheese one cup of mozzarella half a cup of Parmesan heavy cream and chopped parsley in a mixing bowl Stir until completely blended The mixture should be creamy but thick
- Assemble the Lasagna:
- Spread a thin layer of Alfredo sauce on the bottom of your baking dish Arrange noodles over the sauce Next smooth on half the cheese filling Layer on half the seafood then drizzle with Alfredo sauce Repeat these layers finishing with a layer of noodles and a generous layer of Alfredo sauce on top
- Add Toppings and Bake:
- Scatter the remaining mozzarella and Parmesan over the top Finish with an even sprinkle of breadcrumbs Cover the dish with foil and bake at a steady 375 degrees for twenty five minutes Remove foil and continue baking for fifteen minutes until the top is golden and bubbling
- Rest and Serve:
- After removing from oven let the lasagna rest for at least ten minutes before slicing This helps everything set so each piece comes out neat
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I always look forward to adding extra crab meat because it brings a sweet ocean flavor that my niece loves so much We had a family night where everyone helped layer the lasagna together and it became a new tradition for any special dinner
Storage Tips
Keep leftovers wrapped tightly in the fridge for up to three days Reheat slices gently in the oven covered with foil to preserve moisture You can also freeze portions for up to one month Thaw overnight and reheat slowly
Ingredient Substitutions
If you are out of crab try using chopped cooked scallops or even flaked cooked salmon in its place For a lighter version swap heavy cream for half and half You can use gluten free lasagna noodles without sacrificing structure
Serving Suggestions
Serve hot with lemon wedges and extra chopped parsley on top Garlic bread or a citrusy green salad makes a great side If you like spice a light drizzle of chili oil goes perfectly with the creaminess
The Story of Seafood Lasagna
Lasagna is beloved in Italian American kitchens but swapping in seafood with a creamy sauce feels both luxurious and comforting I first tried it at a coastal town restaurant and after a few family tweaks it became my ultimate dinner party secret
Frequently Asked Questions
- → What seafood can I use besides shrimp and crab?
Scallops or lobster can be swapped in for shrimp or crab, offering a different seafood flavor profile.
- → How do I prevent the lasagna from drying out?
Ensure noodles are completely covered with Alfredo sauce before baking and cover the dish with foil for the first bake.
- → Can I prepare it ahead of time?
Yes, assemble and refrigerate the dish ahead. Bake when ready to serve, adding a few extra minutes if chilled.
- → What cheese works best for creamy texture?
Combining ricotta, mozzarella, and Parmesan delivers both a creamy and stretchy texture in each layer.
- → How do I keep the seafood tender?
Cook shrimp just until pink and crab until heated through; overcooking can make seafood tough and chewy.