Lemon Mousse Cake

Seafood Lasagna with Shrimp & Crab 

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🍤🧀🦀 Dive into layers of pure comfort with this incredible Seafood Lasagna! Made with tender shrimp, succulent crab, rich Alfredo sauce, and three gooey cheeses, baked until golden and bubbly perfection. Every bite is a taste of the sea! ✨
This isn't just dinner, it's an experience! Perfect for a special occasion or when you're craving something truly extraordinary. Get the full recipe below! 👇
Seafood Lasagna with Shrimp & Crab
Layers of tender shrimp, crab, creamy Alfredo sauce, and three cheeses baked until golden and bubbly!

Yields: 8-10 servings
Prep time: 40 minutes
Cook time: 45-50 minutes

Ingredients:

 * 12 lasagna noodles (oven-ready or traditional, cooked al dente if traditional)
 * 500g/1 lb shrimp, peeled, deveined, and chopped into bite-sized pieces
 * 200g/7 oz lump crab meat, drained and picked over for shells
 * 1 tbsp olive oil
 * 1 small onion, finely diced
 * 2 cloves garlic, minced
 * 1/2 cup dry white wine (optional, for deglazing)
 * 1/4 cup fresh parsley, chopped
For the Creamy Alfredo Sauce:
 * 1/2 cup unsalted butter
 * 1/2 cup all-purpose flour
 * 4 cups milk (whole milk for richer sauce)
 * 1 tsp salt
 * 1/2 tsp black pepper
 * 1/4 tsp nutmeg (freshly grated is best)
 * 1 cup grated Parmesan cheese
For the Cheese Layers:
 * 500g/1 lb ricotta cheese
 * 1 large egg
 * 1/4 cup fresh parsley, chopped
 * 1/2 tsp salt
 * 1/4 tsp black pepper
 * 2 cups shredded mozzarella cheese
 * 1/2 cup grated Parmesan cheese (for topping)

Instructions:

 * Prepare Noodles: If not using oven-ready noodles, cook lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and lay flat on parchment paper to prevent sticking.
 * Sauté Seafood Base: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Add chopped shrimp and cook for 2-3 minutes until just pink. If using wine, deglaze the pan. Remove from heat, stir in the crab meat and fresh parsley. Season with a pinch of salt and pepper. Set aside.
 * Make Alfredo Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, whisking constantly, until the sauce thickens. Remove from heat, stir in 1 cup Parmesan cheese, salt, pepper, and nutmeg until melted and smooth.
 * Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, 1/4 cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
 * Assemble Lasagna: Preheat oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish.
   * Spread about 1 cup of Alfredo sauce on the bottom of the baking dish.
   * Arrange 3 lasagna noodles over the sauce.
   * Spread half of the ricotta mixture over the noodles.
   * Layer with half of the seafood mixture.
   * Top with about 1 cup of Alfredo sauce.
   * Sprinkle with 1 cup of shredded mozzarella.
   * Repeat the layers: 3 noodles, remaining ricotta, remaining seafood, 1 cup Alfredo sauce, 1 cup shredded mozzarella.
   * Finish with the last 3 noodles.
   * Pour the remaining Alfredo sauce over the top layer of noodles, ensuring they are well covered.
   * Sprinkle generously with 1/2 cup grated Parmesan cheese.
 * Bake: Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.

  Rest & Serve: 

Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set and prevents it from falling apart. Garnish with extra fresh parsley if desired.

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