Creamy Shrimp Crab Lasagna
Layers of shrimp, crab, ricotta, mozzarella, and marinara baked into a bubbling seafood lasagna.
Equipment
- 9 by 13 inch baking dish
- Large skillet
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb raw shrimp peeled, deveined, and chopped
- 1 lb crab meat picked through and drained
- 1 tsp minced garlic
- 1 tsp Italian seasoning
- ¼ tsp black pepper
- 9 no boil lasagna noodles
- 2 cup ricotta cheese whole milk
- 2 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cup marinara sauce
- ½ cup water to thin the sauce
Instructions
Cooking
- Saute. Cook the garlic in the oil and butter, then add the shrimp, crab, Italian seasoning, and pepper until the shrimp are pink.
- Layer. Thin the marinara with water, spread some in a 9 by 13 inch dish, and layer noodles, ricotta, seafood, mozzarella, and sauce twice.
- Bake. Top with noodles, sauce, mozzarella, and Parmesan, cover, and bake at 375 F for 30 minutes.
- Brown. Uncover, bake 15 minutes more, and rest 10 minutes before slicing.
Notes
Substitutions: use imitation crab added at the end, or more shrimp in place of crab.
Tips: thin the sauce so the no boil noodles soften fully.
Storage: refrigerate for three to four days or freeze for three months.
Nutrition: values are estimates per serving.