Enjoy a showstopping seafood lasagna, brimming with succulent shrimp, tender crab meat, and three types of cheese. Each layer blends ricotta, mozzarella, Parmesan, and a hint of fresh parsley, nestled between perfectly cooked noodles. The savory Alfredo sauce and touch of heavy cream lend a rich, silky character, while sautéed garlic infuses each bite with aroma. A final sprinkling of breadcrumbs ensures a golden, crisp topping. Baked until bubbling and fragrant, this dish is perfect for a comforting dinner, impressing guests, or making any night memorable with a touch of luxurious seafood flavor.
Seafood lasagna is that special occasion dish that always wows anyone lucky enough to find it on their plate. Layers of creamy Alfredo sauce cling to tender noodles wrapped around succulent shrimp and crab with three cheeses bringing it all together in velvety perfection. Whether you are celebrating or just want a comforting meal with a twist this recipe makes dinner feel like a treat.
I first made this to surprise my father on his birthday because he loves seafood and pasta He said it tasted like a splurge at a restaurant and now we look for excuses to make it again.
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
Step-by-Step Instructions
- Prepare the Pasta:
- Boil noodles in salted water until just al dente then drain well and lay flat to keep them from sticking Noodles that are overcooked will turn mushy in the final bake
- Cook the Seafood:
- Heat olive oil in a large skillet over medium Add garlic and cook for about one minute until just fragrant Add shrimp and cook until pink about four minutes Stir in crab meat season with salt pepper and red pepper flakes and cook for two more minutes Remove from heat As soon as shrimp turns pink it is ready do not overcook or it gets rubbery
- Mix the Cheeses:
- Combine ricotta one cup mozzarella half a cup Parmesan heavy cream and parsley in a bowl Stir until fully blended Add a little more cream if it feels too thick This mixture should be rich and scoopable
- Layer the Lasagna:
- Spoon a thin layer of Alfredo sauce on the bottom of your baking dish Layer pasta noodles followed by a third of the cheese then seafood and a drizzle of Alfredo Repeat twice more ending with noodles and sauce on top Make sure every noodle gets covered so it bakes up tender
- Top and Bake:
- Sprinkle the remaining mozzarella and Parmesan evenly over the finished layers Top with breadcrumbs for irresistible crunch Cover with foil and bake at 375 degrees for twenty five minutes Remove the foil and bake about fifteen minutes more until the top is golden and bubbling
- Rest and Serve:
- Let the finished lasagna sit uncovered for ten minutes before cutting This helps everything set Serve with extra parsley and enjoy