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.