Combine ricotta one cup mozzarella half a cup Parmesan heavy cream and parsley in a bowl Stir until fully blended Add a little more cream if it feels too thick This mixture should be rich and scoopable
Layer the Lasagna:
Spoon a thin layer of Alfredo sauce on the bottom of your baking dish Layer pasta noodles followed by a third of the cheese then seafood and a drizzle of Alfredo Repeat twice more ending with noodles and sauce on top Make sure every noodle gets covered so it bakes up tender
Top and Bake:
Sprinkle the remaining mozzarella and Parmesan evenly over the finished layers Top with breadcrumbs for irresistible crunch Cover with foil and bake at 375 degrees for twenty five minutes Remove the foil and bake about fifteen minutes more until the top is golden and bubbling
Rest and Serve:
Let the finished lasagna sit uncovered for ten minutes before cutting This helps everything set Serve with extra parsley and enjoy
A seafood lasagna recipe with shrimp and cheese.
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A seafood lasagna recipe with shrimp and cheese.
You Must Know
High in protein from shrimp and crab
Makes tasty leftovers and reheats well
Sauce keeps everything creamy not dry
The best part for me is always the cheesy corners My grandmother used to sneak an extra pinch of Parmesan into the edges so each serving had an amazing bite with perfect crispy topping This tradition is now a favorite in my own home
Storage Tips
Seafood lasagna keeps well in the fridge for two days Make sure it is covered tightly so the noodles do not dry out When reheating add a splash of cream to each slice before warming in the oven or microwave This helps revive the creamy texture Freezing is possible Let it cool completely then wrap well in foil and keep for up to one monthContinue reading…
