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Instructions:
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute, just until fragrant.
- Add the shrimp and cook until pink, about 3 to 4 minutes. Stir in the crab meat, season with salt, pepper, and red pepper flakes if using, and cook for an additional 2 to 3 minutes. Remove from heat.
- In a mixing bowl, combine the ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and parsley. Stir until evenly mixed.
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Layer 4 noodles over the sauce, then add one-third of the cheese mixture, one-third of the seafood, and a drizzle of Alfredo sauce.
- Repeat the layering process two more times, ending with a final layer of noodles topped with the remaining Alfredo sauce.
- Sprinkle the remaining mozzarella and Parmesan over the top, followed by an even layer of breadcrumbs.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the top is golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing. Garnish with additional parsley if desired.
Variations :
- Mixed Seafood: Add scallops or chunks of firm white fish for more variety.
- Spinach Layer: Add sautéed spinach between layers for a touch of earthiness and color.
- Tomato Cream Sauce: Mix marinara with Alfredo for a blush sauce twist.
- Gluten-Free: Use gluten-free lasagna noodles and breadcrumbs.
Tips :
- Be sure not to overcook the shrimp—they’ll finish cooking in the oven.
- For best results, use lump crab meat rather than imitation.
- Allow the lasagna to rest before serving to help it set and slice cleanly.
- If making ahead, assemble the lasagna and refrigerate up to a day in advance, then bake before serving.
- A light drizzle of lemon juice before serving adds brightness and balances the richness beautifully.
