Seafood Lasagna

Though the typical lasagna is made up of red sauce and beef, seafood lasagna can be just as good. Chef Jackie Page has added shrimp, crab, and Cajun seasoning to the lasagna format. It’s easy to make with just a little preparation and the right proportions, with ricotta and Alfredo-style sauce to complement the flavors of the seafood.

Why Make Lasagna with Seafood?

If you’re reading a seafood lasagna recipe, chances are you don’t need much convincing about whether to make lasagna with seafood. But if you’re looking to convince guests that might not be all-in on a non-traditional lasagna recipe, there are a lot of arguments in favor of this spin on lasagna. Seafood is often lower in fat and calories compared to beef or pork, making a seafood lasagna a lighter, more heart-healthy alternative that’s rich in Omega-3 fatty acids and other nutrients. It’s also still an Italian classic. In coastal regions of Italy, especially along the Mediterranean, this sort of lasagna is a popular dish that incorporates fresh, seasonal ingredients from the sea.

Seafood Lasagna Recipe

---

• Author: Chef Jackie Page

Print Recipe

Description

A delicious seafood lasagna layered with shrimp, crab, creamy ricotta, and Alfredo sauce, baked to golden perfection for a truly satisfying meal.

---

Ingredients

Scale 1x2x3x

• ½ lb medium shrimp 
• ½ lb crab meat 
• Nine large lasagna noodles
• 24 oz of ricotta 
• 3 cups Alfredo sauce 
• 1/4 cup chopped parsley 
• 2 cups mozzarella 
• 1 cup Parmiggiano Reggiano
• Two cloves garlic, minced  
• 1 tbsp Italian dried seasoning 
• 2 tbsp Basil, chopped finely 
• 2 tbsp Cajun seasoning

Cook Mode Prevent your screen from going dark

---

Instructions

1. Put a half a cup of alfredo sauce in the bottom of a baking pan. 
2. Place three large lasagna noodles uncooked on top of the Alfredo. 
3. Top with 12 oz of ricotta.  
4. Layer with ½ lb of crab meat.
5. Top with 1 cup of mozzarella and 1/2 cup parmiggiano.
6. Place three lasagna shells on top.
7. Season shrimp with Cajun seasoning and pepper and add to the top. 
8. Add 12 oz of ricotta cheese, then 1 cup mozzarella. 
9. Top with 1 cup of alfredo 
10. Top with the last three lasagna noodles.
11. Finish with the last cup of Alfredo .
12. Bake for 45 minutes covered and 15 minutes uncovered. Remove from the oven and allow to sit for 15 minutes before cutting. 

Recipe by Chef Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.