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.
- 3 ½ cups bairdi crab meat, cut into bite-size pieces (from 3 clusters)
- 1 cup Dungeness crab meat, cut into bite-size pieces (from 2 clusters)
- 1 pound spot shrimp, peeled and cut into bite-size pieces
- 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
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.
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.
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Diana Andrews is the former Test Kitchen Director at Fine Cooking magazine. She was the head recipe developer and editor for the first six seasons of the Emmy Award-nominated WGBH television show Moveable Feast. She has worked at Dressing Room and Park Avenue Seasonal restaurants and the James Beard Foundation. She currently develops and tests recipes for multiple popular food brands and leading digital food and cooking platforms and teaches virtual and in-person recreational and professional cooking classes.