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Seafood lasagna brings a wonderfully rich twist to classic comfort food. With layers of tender shrimp and sweet crab tucked between ribbons of pasta and creamy Alfredo sauce, this dish has become one of my favorite ways to celebrate special occasions or just indulge in a cozy night at home.
I first made this lasagna for a family birthday dinner last spring. We ended up rating it better than our local seafood restaurant and now it is a must for every gathering.
Ingredients
- Lasagna noodles: Essential for forming hearty layers Choose classic or oven-ready noodles for convenience
- Shrimp: Fresh or frozen and thawed brings sweet seafood flavor Opt for firm shiny shrimp with no off odors
- Crab meat: Adds a delicate yet rich touch Look for real lump crab for maximum flavor though imitation works in a pinch
- Ricotta cheese: Makes the layers creamy and light Use full-fat for best texture
- Mozzarella cheese: Melts beautifully and makes the topping gooey Choose a block and shred fresh for maximum melt and stretch
- Parmesan cheese: Lends salty nuttiness Pick Parmigiano Reggiano if you can for more savory notes
- Alfredo sauce: The creamy backbone of the dish Homemade is wonderful but store-bought works well too
- Heavy cream: Added to the cheese for silkiness Use fresh cream with a long expiry date for better taste
- Garlic: Freshly minced brings aromatic depth Always choose firm cloves with no green shoots
- Olive oil: For sautéing aromatics and seafood Pick extra virgin for deepest flavor
- Fresh parsley: A burst of color and herby freshness Choose vibrant leaves and chop just before use
- Salt and black pepper: Season all the layers Taste often as you build the dish for seasoning
- Red pepper flakes: Optional heat for those who like a little spice Use sparingly and adjust to your family’s taste
- Breadcrumbs: This is your crunchy golden topping Use unseasoned for more control over flavor
Step-by-Step Instructions
- Prepare the Noodles:
- Cook the noodles following the instructions on the box until just al dente Drain them thoroughly and lay them flat on a clean towel so they do not stick
- Cook the Seafood:
- Warm olive oil in a skillet over medium heat Add minced garlic and soften it just until fragrant about one minute Toss in the shrimp and cook gently stirring frequently until they turn pink and curl Add crab meat and season with salt black pepper and a pinch of red pepper flakes if you like extra kick Sauté until heated through then transfer to a bowl and set aside
- Make the Cheese Mixture:
- In a large mixing bowl combine ricotta 1 cup of mozzarella 1/2 cup of Parmesan heavy cream and chopped parsley Mix until completely blended and fluffy
- Layer the Lasagna:
- Spoon a thin layer of Alfredo sauce in the base of your baking dish Lay noodles over the sauce without overlapping too much Spread one third of the cheese mixture across the noodles Top with one third of the seafood mixture and a drizzle of Alfredo sauce Repeat two more times building up gentle even layers Finish with a layer of noodles and enough Alfredo sauce to cover the top
- Top and Bake:
- Scatter the remaining mozzarella and Parmesan over the final layer Sprinkle the breadcrumbs evenly for a golden crunchy finish Cover with foil and bake for 25 minutes to meld everything Uncover and continue baking 10 to 15 minutes more or until the cheese is bubbling and the top is beautifully golden
- Rest and Serve:
- Once out of the oven let the lasagna stand at room temperature for at least 10 minutes so the layers set Slice and scatter with a little more chopped parsley if you like
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I never get tired of seeing the golden cheesy top emerge from the oven and hearing my family’s excitement. My son insists on getting the piece with the most shrimp peeking out and even takes the leftovers for lunch whenever possible.
Storing Your Seafood Lasagna
Seafood lasagna keeps well in the refrigerator for up to three days if tightly covered Store individual slices in airtight containers to help them stay moist and reheat gently in the oven or microwave To freeze the whole dish assemble but do not bake then wrap tightly in two layers of foil and freeze up to one month Bake directly from frozen adding an extra 20 minutes covered with foil then finish uncovered
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Substitution Ideas
You can swap out the crab for extra shrimp or use scallops if preferred For the cheese blend cottage cheese can lighten things and a bit of smoked provolone can add depth Store-bought Alfredo is a time saver but homemade sauce made with butter cream and Parmesan will always shine
Serving Suggestions
Seafood lasagna is delicious on its own or paired with a bright green salad with lemon vinaigrette Serve alongside garlic bread or steamed asparagus for a complete meal For special dinners I like to add a chilled glass of white wine like Pinot Grigio or Sauvignon Blanc to round out the flavors
A Bit of Tradition
Baked pasta with seafood is rooted in Italian coastal cuisine where the freshest catch is featured in creamy layered casseroles The American version often amps up the cheese and creamy sauce which is what makes this dish irresistible at gatherings I grew up with classic beef lasagna but the first time I made a seafood version it felt like an exciting new family tradition
Frequently Asked Questions
- → Can I use imitation crab for this dish?
Yes, imitation crab can be substituted for fresh crab meat if desired; it works well with the creamy Alfredo and cheese layers.
- → What’s the best way to keep shrimp tender?
Sauté shrimp until just pink and opaque, about 3-4 minutes. Overcooking will lead to a tough texture, so watch closely.
- → Can I assemble the lasagna ahead of time?
Absolutely—layer and refrigerate the uncooked dish up to a day ahead, then bake when ready to serve for best results.
- → Is there a lighter alternative to Alfredo sauce?
You may use a homemade light Alfredo or replace some cream with milk and use part-skim cheeses to reduce richness.
- → How do I keep the layers from becoming watery?
Ensure seafood is well drained and Alfredo is evenly distributed. Let the lasagna rest 10 minutes after baking for neat slices.