Creamy Seafood Lasagna Shrimp Crab (Print Version)

# Ingredients:

→ Pasta

01 - 1 box lasagna noodles

→ Seafood

02 - 450 g shrimp, peeled and deveined
03 - 225 g lump crab meat

→ Cheeses

04 - 425 g whole milk ricotta cheese
05 - 200 g shredded mozzarella cheese, divided
06 - 100 g grated Parmesan cheese, divided

→ Sauces & Creams

07 - 425 ml Alfredo sauce
08 - 60 ml heavy cream

→ Seasonings & Aromatics

09 - 3 cloves garlic, minced
10 - 30 ml olive oil
11 - 15 g fresh parsley, chopped
12 - 0.5 tsp salt
13 - 0.25 tsp black pepper
14 - 0.25 tsp red pepper flakes, optional

→ Topping

15 - 25 g breadcrumbs

# Instructions:

01 - Preheat the oven to 190°C. Cook lasagna noodles according to package directions until al dente. Drain thoroughly and arrange flat on parchment paper to prevent sticking.
02 - Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1 minute until aromatic. Add shrimp and cook for 3–4 minutes until pink. Stir in crab meat, salt, black pepper, and optional red pepper flakes. Cook for an additional 2 minutes, then remove from heat and drain any excess liquid.
03 - In a medium bowl, combine ricotta cheese, 100 g mozzarella, 50 g Parmesan, heavy cream, and chopped parsley. Mix thoroughly until fully blended.
04 - Spread a thin layer of Alfredo sauce over the base of a 33x23 cm (9x13 inch) baking dish. Create the first layer with cooked noodles, then top with one-third of the ricotta mixture, one-third of the seafood, and a drizzle of Alfredo sauce. Repeat this layering twice more.
05 - Add a final layer of noodles and cover with remaining Alfredo sauce. Sprinkle the surface with the remaining 100 g mozzarella and 50 g Parmesan. Evenly distribute the breadcrumbs for a crisp finish.
06 - Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and the sauce is bubbling.
07 - Allow the lasagna to rest for a minimum of 10 minutes before slicing to ensure the layers set for clean portions.

# Notes:

01 - For optimal texture and flavor, use freshly grated cheese instead of pre-shredded varieties. Drain all excess liquid from seafood to prevent a watery dish, and always let the dish rest before slicing.
02 - Crab can be substituted with bay scallops, and full-fat cottage cheese may replace ricotta as desired. Consider homemade Alfredo sauce for richer flavour.
03 - The lasagna can be assembled in advance and refrigerated, covered, for up to 24 hours before baking. Leftovers keep well refrigerated in an airtight container for up to 2 days.