Seafood Lasagna with Shrimp & Crab

OUSSA


For the Seafood Filling:

  • 1 lb medium shrimp, peeled & deveined

  • 1 lb lump crab meat (fresh or canned, drained)

  • 3 tbsp butter

  • 4 garlic cloves, minced

  • ½ tsp Old Bay seasoning

  • ¼ tsp red pepper flakes (optional)

For the Alfredo Sauce:

  • 4 tbsp butter

  • 3 tbsp flour

  • 2 cups heavy cream

  • 1 cup grated Parmesan

  • ½ tsp nutmeg

  • Salt & pepper, to taste

For the Cheese Layers:

  • 15 oz ricotta cheese

  • 1 egg

  • ½ cup fresh parsley, chopped

  • 2 cups shredded mozzarella

For Assembly:

  • 12 lasagna noodles, cooked al dente

  • ½ cup grated Parmesan (for topping)

(Optional: Add spinach or mushrooms for extra veggies!)

Step-by-Step Instructions

1. Cook the Seafood

  1. In a skillet, melt butter over medium heat. Sauté garlic for 30 seconds.

  2. Add shrimp, cooking until pink (2–3 minutes per side).

  3. Stir in crab, Old Bay, and red pepper flakes. Remove from heat.

2. Make the Alfredo Sauce

  1. Melt butter in a saucepan. Whisk in flour to form a roux.

  2. Gradually add heavy cream, stirring until thickened.

  3. Off heat, stir in Parmesan, nutmeg, salt, and pepper.

3. Prepare Cheese Mixture

  1. Mix ricotta, egg, parsley, and ½ tsp salt.

4. Assemble the Lasagna

  1. Spread ½ cup Alfredo sauce in a 9x13-inch baking dish.

  2. Layer:

    • 4 noodles

    • ½ ricotta mixture

    • ½ seafood

    • ½ Alfredo sauce

    • ½ mozzarella

  3. Repeat layers, ending with noodles, Alfredo, and Parmesan.

5. Bake to Golden Perfection

  1. Cover with foil and bake at 375°F (190°C) for 30 minutes.

  2. Uncover, bake 10–15 more minutes until bubbly and golden.

  3. Let rest 10 minutes before slicing.

Serving Suggestions & Twists

🍷 Pair with: Chardonnay or a crisp Pinot Grigio.
🥗 Lighter side: A simple arugula salad with lemon vinaigrette.
🌶 Spicy kick: Add diced jalapeños to the seafood mix.
🍋 Bright finish: Garnish with lemon zest.

 

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