Creamy Seafood Lasagna with Shrimp and Crab Ingredients: For the Lasagna: 12 lasagna noodles 1 lb cooked medium shrimp, peeled and chopped 8 oz imitation crab meat, flaked 1 tablespoon butter 2 cloves garlic, minced 1 teaspoon Italian seasoning 1/4 teaspoon black pepper For the Ricotta Cheese Filling: 15 oz ricotta cheese 1 large egg 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt 2 tablespoons fresh parsley, chopped For the Creamy Alfredo Layers: 3 cups Alfredo sauce 2 cups shredded mozzarella cheese Directions: 1. Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Lightly grease a 9 by 13-inch baking dish. 2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente. 3. Drain the noodles, rinse briefly with cool water, and arrange them in a single layer to prevent sticking. 4. Prepare the seafood by chopping the cooked shrimp into bite-sized pieces and flaking the imitation crab meat. 5. Heat the butter in a large skillet over medium heat until completely melted. 6. Add the minced garlic and sauté for approximately 30 seconds until fragrant, stirring constantly to prevent burning. 7. Add the chopped shrimp and flaked imitation crab meat to the skillet. 8. Sprinkle with Italian seasoning and black pepper. Stir gently to coat the seafood evenly with the garlic butter. 9. Cook for approximately 1 to 2 minutes until heated through, then remove from the heat and set aside. 10. In a large mixing bowl, combine the ricotta cheese, egg, 1 cup shredded mozzarella, and grated Parmesan cheese. 11. Add the garlic powder, onion powder, salt, and chopped parsley. Mix until smooth and evenly combined. 12. Spread approximately 1/2 cup Alfredo sauce evenly across the bottom of the prepared baking dish. 13. Arrange a layer of cooked lasagna noodles over the Alfredo sauce, slightly overlapping them if necessary. 14. Spread approximately one-third of the ricotta mixture evenly over the noodles. 15. Sprinkle one-third of the prepared shrimp and crab mixture over the ricotta filling. 16. Spoon some Alfredo sauce over the seafood and sprinkle with a portion of the remaining shredded mozzarella cheese. 17. Add another layer of lasagna noodles and repeat with ricotta filling, seafood, Alfredo sauce, and mozzarella. 18. Continue layering until the ingredients are used, reserving enough Alfredo sauce and mozzarella for the topping. 19. Finish with a final layer of noodles, spread the remaining Alfredo sauce over the top, and sprinkle evenly with the remaining mozzarella cheese. 20. Cover the baking dish loosely with aluminum foil, ensuring the foil does not touch the cheese topping. 21. Place the lasagna on the center oven rack and bake covered for approximately 25 minutes. 22. Carefully remove the foil and continue baking uncovered for another 15 to 20 minutes until the cheese is melted, bubbly, and lightly golden. 23. For a deeper golden topping, broil for an additional 1 to 2 minutes, watching carefully to prevent burning. 24. Remove the lasagna from the oven and allow it to rest for approximately 10 to 15 minutes so the creamy layers can firm up. 25. Sprinkle additional fresh parsley over the top if desired. 26. Cut the lasagna into 8 equal portions using a sharp knife, then carefully lift each portion with a wide spatula. 27. Serve warm with garlic bread, roasted vegetables, or a fresh green salad. 28. Refrigerate leftovers in airtight containers for up to 3 to 4 days and reheat thoroughly before serving. Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 30 minutes Kcal: Approximately 620 kcal per serving | Servings: 8 — @amberrecipesのTikTok