Creamy Shrimp and Crab Pasta Bake (Print Version)

# Ingredients:

→ For the Pasta

01 - 12 lasagna noodles

→ For the Seafood

02 - 1 lb shrimp, peeled and deveined
03 - 1 lb crab meat
04 - 2 cloves garlic, minced
05 - 2 tbsp olive oil
06 - 1 tsp salt
07 - 1 tsp black pepper
08 - 1/2 tsp red pepper flakes (optional)

→ For the Cheese Mixture

09 - 2 cups ricotta cheese
10 - 2 cups shredded mozzarella cheese, divided
11 - 1 cup grated Parmesan cheese, divided
12 - 1 cup heavy cream
13 - 1 tbsp fresh parsley, chopped

→ For Assembly

14 - 4 cups Alfredo sauce
15 - 1/2 cup breadcrumbs
16 - Additional fresh parsley for garnish (optional)

# Instructions:

01 - Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until they're al dente (typically 8-10 minutes). Drain the noodles and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
02 - In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Add the shrimp to the skillet and cook until they turn pink and opaque, approximately 3-4 minutes. Gently stir in the crab meat, salt, pepper, and red pepper flakes (if using). Cook for another 2-3 minutes, then remove from heat and set aside.
03 - In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella (reserving the rest for topping), 1/2 cup of the Parmesan cheese (reserving the rest for topping), heavy cream, and chopped parsley. Mix everything together until well combined and smooth.
04 - Spread a thin layer of Alfredo sauce (about 1 cup) on the bottom of a 9x13-inch baking dish. This prevents the noodles from sticking to the bottom and adds moisture to the bottom layer.
05 - Arrange a layer of lasagna noodles over the sauce, slightly overlapping them to cover the bottom of the dish. Spread 1/3 of the cheese mixture over the noodles, followed by 1/3 of the seafood mixture. Drizzle about 1 cup of Alfredo sauce over the seafood.
06 - Repeat the layering process two more times: noodles, cheese mixture, seafood, and Alfredo sauce. Finish with a final layer of noodles and top with the remaining Alfredo sauce (about 1 cup), ensuring all noodles are covered to prevent them from drying out during baking.
07 - Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese evenly over the top. Distribute the breadcrumbs across the surface for a crunchy golden topping.
08 - Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Bake covered for 25 minutes. Then remove the foil and continue baking for an additional 10-15 minutes, until the top is golden brown and the sauce is bubbling around the edges.
09 - Remove the lasagna from the oven and let it rest for at least 10 minutes before cutting. This resting period allows the layers to set and makes serving easier. Garnish with additional fresh chopped parsley if desired before serving.

# Notes:

01 - This decadent Seafood Lasagna combines succulent shrimp and crab with a rich, creamy cheese mixture and velvety Alfredo sauce for an elevated twist on the classic Italian dish.
02 - For the best flavor, use fresh seafood when possible. If using frozen shrimp, ensure they are completely thawed and patted dry before cooking.
03 - You can prepare this lasagna up to a day ahead. Assemble completely, cover, and refrigerate. When ready to bake, allow it to come to room temperature for about 30 minutes, then bake as directed, adding an extra 10-15 minutes to the covered baking time.
04 - Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven until heated through.

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