Seafood Lasagna Shrimp Crab

Layers of shrimp, crab, and cheese with creamy Alfredo sauce and crunchy topping, baked until bubbly.

Ingredients:

• Lasagna noodles:
  Wide pasta is the perfect base Look for noodles with ridges which hold sauce better.
• Shrimp:
  Fresh or frozen work just make sure they are peeled and deveined.
  Fresh shrimp will make the flavor pop even more.
• Crab meat:
  Lump crab is best for texture.
  Avoid imitation crab for best results.
• Ricotta cheese:
  Gives the filling its creamy body.
  Check for whole milk ricotta it tastes richer.
• Mozzarella cheese:
  Melts to gooey strings Shred your own for freshness.
• Parmesan cheese:
  Adds salty sharp flavor.
  Grate fresh from a block for best results.
• Alfredo sauce:
  Choose good quality jarred or make your own it is the backbone of the creamy layers.
• Heavy cream:
  Boosts richness in your cheese filling.
  Always use full fat.
• Garlic:
  Brings a savory base flavor.
  Use fresh cloves and mince well.
• Olive oil:
  Needed to sauté the seafood.
  Use extra virgin if possible for the best flavor.
• Fresh parsley:
  Adds a pop of color and freshness.
  Choose bright green unblemished leaves.
• Salt and black pepper:
  Season everything to taste.
  Freshly cracked pepper is extra delicious.
• Red pepper flakes:
  Optional for a gentle kick Start light if serving to kids.
• Breadcrumbs:
  For a golden crispy topping.
  Homestyle or panko both work well.

Instructions

1. Prepare the Pasta:
   1. Boil noodles in salted water until just al dente then drain well and lay flat to keep them from sticking.
   2. Noodles that are overcooked will turn mushy in the final bake.
2. Cook the Seafood:
   1. Heat olive oil in a large skillet over medium.
   2. Add garlic and cook for about one minute until just fragrant.
   3. Add shrimp and cook until pink about four minutes.
   4. Stir in crab meat season with salt pepper and red pepper flakes and cook for two more minutes.
   5. Remove from heat.
   6. As soon as shrimp turns pink it is ready do not overcook or it gets rubbery.
3. Mix the Cheeses:
   1. Combine ricotta, one cup mozzarella, half a cup parmesan, heavy cream and parsley in a bowl.
   2. Stir until fully blended.
   3. Add a little more cream if it feels too thick.
   4. This mixture should be rich and scoopable.
4. Layer the Lasagna:
   1. Spoon a thin layer of Alfredo sauce on the bottom of your baking dish.
   2. Layer pasta noodles followed by a third of the cheese then seafood and a drizzle of Alfredo.
   3. Repeat twice more ending with noodles and sauce on top.
   4. Make sure every noodle gets covered so it bakes up tender.
5. Top and Bake:
   1. Sprinkle the remaining mozzarella and Parmesan evenly over the finished layers.
   2. Top with breadcrumbs for irresistible crunch.
   3. Cover with foil and bake at 375 degrees for twenty five minutes.
   4. Remove the foil and bake about fifteen minutes more until the top is golden and bubbling
6. Rest and Serve:
   1. Let the finished lasagna sit uncovered for ten minutes before cutting this helps everything set.
   2. Serve with extra parsley and enjoy.