Shrimp Crab Lasagna (Printable Version)
# What You'll Need:
→ Pasta
01 -
12 sheets lasagna noodles
→ Seafood
02 -
16 ounces fresh crab meat
03 -
16 ounces peeled shrimp
→ Cheeses
04 -
2 cups ricotta
05 -
2 cups mozzarella, shredded
06 -
1 cup Parmesan, grated
→ Sauces and Creams
07 -
1 cup heavy cream
08 -
4 cups Alfredo sauce
→ Seasonings
09 -
2 tablespoons olive oil
10 -
2 garlic cloves, finely chopped
11 -
1 tablespoon fresh parsley, minced
12 -
1 teaspoon red pepper flakes
13 -
1 teaspoon black pepper
14 -
1 teaspoon salt
→ Toppings
15 -
1/2 cup breadcrumbs
# Steps to Follow:
01 -
Give the lasagna about 10 minutes to cool off before you scoop it out. Sprinkle some more parsley over the top if you want.
02 -
Pop the foil off and put it back in the oven for another 10 to 15 minutes until the top looks golden and you see it bubbling away.
03 -
Add the last of the grated Parmesan and mozzarella over everything. Scatter the breadcrumbs on top, cover with foil, and pop it in the oven for 25 minutes.
04 -
Pour a bit of Alfredo sauce in the bottom of your big baking dish. Lay down noodles, spoon over a third of the cheese mix, then a third of the seafood. Drizzle some more Alfredo sauce. Go again with two more layers and save the last bit of sauce for the very top layer.
05 -
Stir together ricotta, half the Parmesan, half the mozzarella, the heavy cream, and chopped parsley in a bowl until smooth.
06 -
Add olive oil into your big pan, heat it up on medium. Throw in the garlic, cook till it smells awesome, just a minute. Put in the shrimp, let them turn pink, a few minutes. Chuck in the crab, salt, black pepper, and red pepper flakes. Let it heat through for 2-3 minutes and take off the stove.
07 -
Get your oven hot at 375°F (190°C). Boil your lasagna noodles as the box says, drain them, and leave them out to cool down a bit.
# Additional Tips:
01 -
Make sure you spread the Alfredo sauce nice and even so every bite tastes just right.
02 -
Don’t cook the shrimp too long or they’ll get tough instead of staying juicy.