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Shrimp Crab Lasagna

This luxurious seafood lasagna features layers of creamy cheese, tender shrimp, and succulent crab, enveloped in smooth tomato sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Sauces
  • 12 sheets Lasagna noodles, uncooked
  • 2 cups Marinara sauce
Seafood
  • 1 pound Shrimp, medium-sized, deveined and peeled
  • 1 cup Crab meat, fresh or canned (ensure it's halal-certified)
Cheese
  • 1 cup Ricotta cheese
  • 2 cups Mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
Additional Ingredients
  • 2 cloves Garlic, minced
  • 2 tablespoons Olive oil
  • 2 tablespoons Parsley, chopped for garnish
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
  3. Toss in shrimp and cook until they turn pink, about 3-4 minutes. Season with salt and pepper, then remove from heat.
  4. In a mixing bowl, combine the cooked shrimp with the crab meat. Gently fold in 1 cup of ricotta cheese and half a cup of mozzarella cheese. Lightly season with salt and pepper.
Layering
  1. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  2. Place 3 lasagna noodles on top of the sauce.
  3. Spoon a third of the seafood mixture over the noodles, followed by more marinara sauce, and then a sprinkle of mozzarella.
  4. Repeat the layering process two more times, finishing with noodles topped with reserved marinara sauce and remaining mozzarella and parmesan.
Baking
  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Serving
  1. Let the lasagna sit for about 10 minutes before cutting.
  2. Sprinkle with chopped parsley for a pop of color, and serve warm.

Notes

For a lighter option, consider using low-fat ricotta cheese or zucchini noodles. Avoid overcooking the shrimp; they should only be cooked until pink and opaque—remember they’ll cook more in the oven. Store tightly covered in the refrigerator for up to 3 days, or freeze for up to 2 months.