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Shrimp and Crab Alfredo Lasagna

A close-up of a slice of shrimp crab lasagna, topped with shrimp and parsley, showing layers of pasta and creamy filling.
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A rich and creamy seafood lasagna layered with shrimp, crab, and Alfredo sauce, perfect for a special occasion.

Ingredients

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  • 1 pound lasagna noodles
  • 1 pound large shrimp, peeled and deveined
  • 1 pound lump crab meat, drained
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups Alfredo sauce (store-bought or homemade)
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon nutmeg

Instructions

  1. Cook lasagna noodles according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink and opaque, about 3-5 minutes. Remove shrimp from skillet and set aside.
  3. In the same skillet, add crab meat, garlic, parsley, salt, and pepper. Cook for 2 minutes until heated through. Gently stir in the cooked shrimp.
  4. To make the Alfredo sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in Parmesan cheese, nutmeg, salt, and pepper.
  5. Preheat oven to 375°F (190°C).
  6. Spread a thin layer of Alfredo sauce on the bottom of a 9×13 inch baking dish.
  7. Arrange a layer of lasagna noodles over the sauce.
  8. Spread half of the shrimp and crab mixture over the noodles.
  9. Spoon about 1/3 of the remaining Alfredo sauce over the seafood.
  10. Sprinkle with 1/3 of the mozzarella cheese.
  11. Repeat layers: noodles, remaining seafood mixture, 1/3 Alfredo sauce, 1/3 mozzarella cheese.
  12. Top with a final layer of noodles, the remaining Alfredo sauce, and the remaining mozzarella cheese.
  13. Cover the baking dish with foil and bake for 20 minutes.
  14. Remove foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  15. Let stand for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna up to the point of baking. Cover tightly and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time.
  • You can substitute other seafood like scallops or fish for some of the shrimp or crab.
  • Garnish with extra fresh parsley before serving.

Nutrition

Find it online: https://mdlatdmm.com/shrimp-crab-lasagna/