Seafood Lasagna with Shrimp & Crab
A delightful twist on the traditional Italian dish, this Seafood Lasagna with Shrimp and Crab combines fresh seafood with creamy cheeses and rich marinara sauce for a comforting meal.
Ingredients
For the seafood filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound raw shrimp, peeled, deveined, and chopped into bite-sized pieces Use fresh or frozen shrimp
- 1 pound crab meat Use freshly picked or canned crab meat
- 1 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to preference
For the lasagna
- 9-12 pieces lasagna noodles Regular or no-boil noodles
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 cups marinara sauce Use your favorite brand or homemade
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1 minute.
- Add chopped shrimp and crab meat to the skillet, cooking until the shrimp is pink and cooked through. Season with salt, pepper, and Italian seasoning.
Assembling the Lasagna
- In a baking dish, spread a layer of marinara sauce at the bottom.
- Layer 3-4 lasagna noodles over the sauce, followed by half of the ricotta cheese, seafood mixture, mozzarella cheese, and more marinara sauce. Repeat the layers, finishing with noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese on top.
Baking
- Cover with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
Notes
To store leftovers, cover the baked lasagna tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will last for 3-4 days. You can also freeze the lasagna before baking. Make sure to wrap it well for up to 3 months.