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1–2 tablespoons fresh lemon juice + a little lemon zest — brightens the seafood‑cream flavor radacutlery.com+1
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Fresh herbs (basil, parsley) for garnish
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A pinch of seafood seasoning or Italian seasoning (if you want extra depth)
Instructions — Step by Step
1. Pre‑heat & Prepare
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Preheat your oven to 350 °F (175 °C).
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Cook the lasagna noodles according to package directions (if needed). Drain and rinse under cold water to prevent sticking. Set aside.
2. Make the Alfredo-Cream Sauce
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In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant (be careful not to burn).
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Stir in the flour and cook for about 1 minute — this forms a roux and helps thicken the sauce.
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Gradually whisk in the milk, stirring constantly to avoid lumps. Raise heat until the sauce begins to thicken.
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Stir in the Parmesan cheese, salt, and black pepper. If desired, add a pinch of Italian seasoning or dried basil. Reduce heat and gently simmer until the sauce is smooth and creamy. Remove from heat.
3. Prepare the Ricotta Layer
In a mixing bowl, combine ricotta cheese, egg, a pinch of salt and pepper, and (optional) a tablespoon of lemon juice. Mix until smooth.
4. Assemble the Lasagna — Layer by Layer
In a 9×13‑inch baking dish (lightly greased), do the following layering:
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Layer 1: Spread about ¼–⅓ of the Alfredo sauce over the bottom. Add 3–4 lasagna noodles.
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Layer 2: Spread half of the ricotta mixture over the noodles. Distribute half of the chopped shrimp evenly.
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Layer 3: Drizzle another ⅓ of the Alfredo sauce over the shrimp. Sprinkle about ⅓–½ cup shredded mozzarella.
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Layer 4: Add another layer of noodles (3–4), then repeat with the remaining ricotta mixture, shrimp, and some sauce.
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Layer 5 (top): Finish with a final layer of noodles, pour over the rest of the Alfredo sauce, and top generously with mozzarella and Parmesan.
Tip: If you like a little brightness to cut through the creaminess — add a light drizzle of lemon juice or a sprinkle of lemon zest over the top before baking.
5. Bake
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Cover the dish with foil and bake in preheated oven for about 35 minutes.
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Remove the foil and bake for an additional 10–15 minutes, or until the top is bubbly and golden brown.
6. Rest & Serve
Let the lasagna rest for about 10–15 minutes before cutting. This helps the layers set and makes slicing cleaner.
Garnish with chopped fresh parsley or basil, and serve with a side green salad or a light vegetable to balance the richness.
️ Why This Recipe Works & What Makes It Special
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Creamy Alfredo base + cheese layers give this lasagna a rich, indulgent texture — perfect for seafood lovers who want comfort‑food vibes without tomato sauce.
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Shrimp + lemon (optional) add a fresh, slightly briny contrast that keeps the dish from being too heavy.
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Ricotta + mozzarella + Parmesan deliver a blend of creamy, melty, and savory cheesy goodness — classic lasagna appeal with a seafood twist.
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It’s versatile — you can easily adapt by adding scallops, crab meat, or other seafood (as seen in many “seafood lasagna” variations) to make it even more luxurious. Allrecipes+1
What to Serve With It
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A crisp green salad (arugula, mixed greens) lightly dressed — balances richness.
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Garlic bread or breadsticks — great for soaking up creamy sauce.
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A light white wine (Sauvignon Blanc, Pinot Grigio) — complements seafood and cream.
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Steamed veggies (broccoli, asparagus) — adds a fresh, healthy component.
