Ingredients
12 lasagna noodles
1 pound shrimp, peeled and deveined
1 pound crab meat
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups Alfredo sauce
1 cup heavy cream
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 cup breadcrumbs
Instructions
Preheat oven to 190°C (375°F). Cook lasagna noodles according to package directions, drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic; sauté until fragrant, about 1 minute. Add shrimp and cook until pink and opaque, 3–4 minutes. Stir in crab meat, salt, black pepper, and red pepper flakes; cook for 2–3 additional minutes. Remove from heat.
In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, heavy cream, and chopped parsley until fully blended.
Spread a thin layer of Alfredo sauce in the bottom of a 9×13-inch baking dish. Arrange one layer of noodles, then add 1/3 of the cheese mixture, followed by 1/3 of the seafood. Drizzle with Alfredo sauce. Repeat layering two more times, finishing with a final noodle layer and sauce on top.
Sprinkle remaining mozzarella and Parmesan cheese over the final layer. Top with breadcrumbs. Cover dish with foil and bake for 25 minutes.
Remove foil and bake for an additional 10–15 minutes, until topping is golden and filling is bubbly.
Allow the lasagna to rest for 10 minutes before serving. Garnish with additional parsley if desired.
Notes
Distribute Alfredo sauce evenly between layers to ensure balanced flavor throughout.
Avoid overcooking shrimp so they remain tender and succulent.
