There’s something magical about combining the comfort of a classic lasagna with the elegance of seafood. This Seafood Lasagna brings together tender pasta layers, a creamy sauce, and a medley of ocean treasures that will transport your taste buds straight to the coast.
Perfect for special occasions yet simple enough for a weekend dinner, this dish strikes that rare balance between impressive and approachable. The rich, velvety sauce complements the delicate seafood without overwhelming it, creating a harmonious dish that feels both familiar and excitingly new.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for both weeknights and special occasions
- Creamy, indulgent texture with pockets of seafood goodness in every bite
- Impressive enough for guests but straightforward enough for home cooks
- Can be prepped ahead and baked when needed
- Leftovers taste even better the next day as flavors continue to meld
Ingredients
- 12 lasagna noodles
- 4 cups Alfredo sauce, divided
- 1 pound large shrimp, peeled and deveined
- 1 pound fresh crab meat, picked over for shells
- 2 tablespoons olive oil
- 2 cloves fresh garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
- 1 cup heavy cream
- 1 tablespoon fresh parsley, finely chopped
- ½ cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F. Cook lasagna noodles according to package directions until al dente. Drain well and lay flat on a clean kitchen towel to prevent sticking.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add shrimp and cook for 3-4 minutes until pink and just cooked through. Gently fold in crab meat, season with salt, pepper, and red pepper flakes, and cook 2-3 minutes more. Remove from heat.
- In a medium bowl, combine ricotta cheese, 1 cup of mozzarella, ½ cup of Parmesan, heavy cream, and chopped parsley. Mix until smooth and well combined. This will be your creamy layer.
- Spread a thin layer of Alfredo sauce on the bottom of a greased 9×13 inch baking dish. Place 4 lasagna noodles on top, overlapping slightly if needed.
- Spread ⅓ of the cheese mixture over the noodles, then ⅓ of the seafood mixture, and drizzle with Alfredo sauce. Repeat these layers two more times: noodles, cheese mixture, seafood, sauce. Top with final layer of noodles and remaining Alfredo sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top. Add panko breadcrumbs for a golden, crunchy finish.
- Cover tightly with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the top is golden brown and the edges are bubbling.
- Let the lasagna rest for 10 minutes before cutting – this helps it hold together. Garnish with fresh parsley and serve in generous squares while still warm.
Tips & Variations
- For a budget-friendly version, use just shrimp or a frozen seafood mix
- Add 1 cup of chopped spinach to the seafood sauce for extra color and nutrition
- No-boil lasagna noodles work well in this recipe to save time
- For a lighter version, substitute half the cream with seafood stock
- Add 1/4 teaspoon of red pepper flakes for a subtle heat
- Make ahead and refrigerate for up to 24 hours before baking (add 10-15 minutes to baking time)
Serving Suggestions
This Seafood Lasagna pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a complete meal, serve with garlic bread or focaccia to soak up the delicious sauce.
A chilled glass of Pinot Grigio or Sauvignon Blanc complements the delicate seafood flavors perfectly, making this an ideal dish for entertaining.
Notes
- Lasagna can be stored in the refrigerator for up to 3 days in an airtight container
- For best results, use seafood that’s similar in size or cut larger pieces to ensure even cooking
- The lasagna is done when the edges are bubbling and the top is golden brown
- Let rest for at least 10 minutes before serving to allow the layers to set
FAQs
- Can I use frozen seafood? Yes! Just thaw completely and pat dry before adding to the sauce to prevent excess water.
- Can I make this ahead of time? Absolutely. Assemble up to 24 hours ahead, refrigerate, and add 10-15 minutes to the baking time.
- What can I substitute for white wine? Use seafood stock or chicken broth with a splash of lemon juice for a similar flavor profile.
- Can I freeze this lasagna? While possible, cream-based sauces can sometimes separate when frozen and thawed. If freezing, do so before baking and add 20-25 minutes to the cooking time when baking from frozen.
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