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Serving Suggestions: Pair with a crisp green salad, garlic bread, and a glass of white wine like Chardonnay or Pinot Grigio.
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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Freezing: You can freeze the assembled (uncooked) lasagna for up to 2 months. Thaw overnight in the fridge before baking.
Variants
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Add Scallops: Dice small bay scallops and cook briefly with the shrimp for added seafood flavor.
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Use Alfredo Sauce: Swap béchamel for store-bought or homemade Alfredo sauce for a quicker prep.
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Spinach Addition: Layer in fresh or sautéed spinach for extra greens and color.
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Spicy Kick: Add red pepper flakes or a touch of cayenne to the sauce or seafood mixture.
FAQ
Q: Can I use frozen shrimp?
A: Yes, just thaw and drain well before cooking. Avoid overcooking to keep them tender.
Q: Is imitation crab okay?
A: While real crab offers better flavor, imitation crab can be used for a more budget-friendly version.
Q: Can I use no-boil lasagna noodles?
A: Absolutely. Just ensure you have enough béchamel to keep the noodles moist as they cook.
Q: How do I prevent a watery lasagna?
A: Drain seafood well, and allow the lasagna to rest after baking so it sets properly before slicing.
Conclusion
This Seafood Lasagna with Shrimp and Crab is a showstopping twist on an Italian classic, filled with luscious layers and rich flavors from the sea. With creamy sauces, delicate seafood, and melty cheese, each bite is a celebration of indulgence and comfort. Whether you’re hosting a dinner party or treating yourself, this dish is sure to leave a lasting impression.
