Pasta: 12 lasagna noodles Choose high quality pasta that holds its shape well during baking
Seafood: 1 lb shrimp, peeled and deveined Look for medium to large shrimp for the best texture; 1 lb crab meat Fresh or high quality canned works beautifully here
Cheeses: 2 cups ricotta cheese Full fat ricotta gives the creamiest results; 2 cups shredded mozzarella cheese Use whole milk mozzarella for superior melting; 1 cup grated Parmesan cheese Freshly grated tastes significantly better than pre grated
Sauces and Creams: 4 cups Alfredo sauce Homemade is ideal but quality store bought works too; 1 cup heavy cream This creates the perfect consistency for binding
Seasonings: 2 cloves garlic, minced Fresh garlic makes all the difference in flavor; 2 tbsp olive oil Extra virgin adds a subtle fruity note; 1 tbsp fresh parsley, chopped Reserve some extra for garnishing; 1 tsp salt Use sea salt or kosher salt for best flavor; 1 tsp black pepper Freshly ground pepper has more punch; 1/2 tsp red pepper flakes Optional but adds a nice warmth
Toppings: 1/2 cup breadcrumbs Panko breadcrumbs create the crunchiest topping
Step by Step Instructions
Prepare The Foundation:
Preheat your oven to 190°C (375°F) and cook the lasagna noodles according to package instructions until just al dente. They will continue cooking in the oven, so slightly undercooking prevents mushiness. Drain thoroughly and lay flat on a clean kitchen towel to prevent sticking.
Cook The Seafood:
Heat olive oil in a large skillet over medium heat until it shimmers but doesn’t smoke. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Add the shrimp in a single layer and cook for 3 to 4 minutes until they turn pink and opaque. Gently fold in the crab meat, season with salt, black pepper, and red pepper flakes if using. Cook for another 2 to 3 minutes just to warm through and blend flavors. Remove from heat immediately to prevent overcooking.
