Seafood Lover’s Dream: Creamy Shrimp Alfredo Lasagna with Salmon & Crab
Ingredients:
1 lb salmon fillet, cooked and flaked
8 oz lump crabmeat
1 lb shrimp, peeled, deveined, and chopped
2 tbsp butter
3 cloves garlic, minced
3 cups heavy cream
1 ½ cups grated Parmesan cheese
1 cup mozzarella cheese (shredded)
9–12 lasagna noodles, cooked
1 tsp Italian seasoning
½ tsp salt (or to taste)
½ tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)
1 cup ricotta cheese (optional, for extra creaminess)
Instructions:
Prepare the seafood filling:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Add the shrimp and cook until pink and just done. Gently stir in the crabmeat and flaked salmon, then set aside.
Make the Alfredo sauce:
In the same pan, pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, Italian seasoning, salt, and pepper. Let the sauce thicken slightly, stirring occasionally.
Combine filling and sauce:
Add half of the Alfredo sauce to the seafood mixture and mix gently to coat everything evenly.
Assemble the lasagna:
Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
Add a layer of lasagna noodles.
Spread a portion of the seafood mixture over the noodles.
Add dollops of ricotta (if using) and sprinkle mozzarella cheese.
Repeat layers until all ingredients are used, finishing with sauce and a generous topping of mozzarella.
Bake:
Cover with foil and bake in a preheated oven at 180°C (350°F) for 25 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden on top.
Serve:
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and extra Parmesan if desired.
Result:
A rich, creamy, and indulgent seafood lasagna packed with layers of tender shrimp, flaky salmon, and sweet crabmeat—perfect for special dinners or when you want to impress.
