A delicious and creamy seafood lasagna featuring shrimp and crab, perfect for seafood lovers.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Seafood
Ingredients
Scale
12 lasagna noodles
1 pound shrimp, peeled and deveined
1 cup crab meat, lump or claw
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups marinara sauce
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink. Stir in the crab meat, oregano, basil, salt, and pepper. Cook for an additional 2 minutes, then remove from heat.
In a mixing bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until smooth.
To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles on top.
Spread half of the ricotta mixture over the noodles, followed by half of the seafood mixture, and a third of the mozzarella cheese. Repeat the layers, starting with marinara sauce, noodles, ricotta mixture, seafood mixture, and ending with noodles on top.
Pour the remaining marinara sauce over the top layer of noodles and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley before serving.
Notes
For a spicier kick, add red pepper flakes to the seafood mixture.
You can substitute the crab meat with chopped scallops or lobster for a different flavor profile.