Abundant sweet bairdi crab, Dungeness crab, and spot shrimp share the limelight in this succulent, easy-to-make lasagna. Layers of exquisite seafood bathed in a creamy herbed alfredo and tomato-based sauce let the delicate seafood flavors shine. Save time by preparing the seafood a day ahead, then cover and refrigerate until ready to use.
Ingredients
3 ½ cups bairdi crab meat, cut into bite-size pieces (from 3 clusters) Available in Our Premium Seafood Subscription Box
1 cup Dungeness crab meat, cut into bite-size pieces (from 2 clusters) Available in Our Premium Seafood Subscription Box
1 pound spot shrimp, peeled and cut into bite-size pieces Available in Our Premium Seafood Subscription Box
1 (15-ounce) jar prepared Alfredo sauce
1 (15-ounce) container whole-milk ricotta
1 teaspoon granulated garlic
Cooking spray
1 (24-ounce) jar marinara
9 oven-ready lasagna sheets (from one 9-ounce box)
1 packed cup finely chopped mixed tender fresh herbs such as basil, dill, and parsley, plus more for garnish
3 cups (12-ounce) coarsely grated low-moisture mozzarella
Kosher salt and freshly ground black pepper
Directions
Build the Lasagna
Preheat the oven to 375°F and position a rack in the center.
In a large bowl, combine the crab, shrimp, and 1 teaspoon salt. In a medium bowl, whisk the Alfredo sauce, ricotta, granulated garlic, 1/2 teaspoon salt, and ½ teaspoon pepper until combined.
Spray a 9-inch by 13-inch by 2-inch-deep baking dish with cooking spray. Spread ¾ cup of the tomato sauce evenly on the bottom of the baking dish. Place 3 lasagna noodles side by side over the sauce. Spread half of the Alfredo-cheese mixture evenly over the noodles, followed by half of the herb mixture, half the seafood mixture, and 1 cup mozzarella.
Repeat the layering with 3 noodles, 1 cup tomato sauce, the remaining Alfredo-cheese mixture, the remaining herbs, the remaining fish, and 1 cup of mozzarella.
Place 3 more noodles on the top layer of mozzarella. Spread the remaining 1 ¼ cups of tomato sauce over the noodles and sprinkle with the remaining 1 cup mozzarella.
Bake the Lasagna
Lightly spray a large sheet of aluminum foil with cooking spray and cover lasagna tightly, sprayed side down. Set the baking dish on a sturdy rimmed baking sheet and bake 45 to 50 minutes, or until the cheese is melted and the lasagna is bubbling.
Remove the foil and cool on a wire rack for 25 to 30 minutes. Garnish with more herbs, if desired, and serve.
