Instructions
Step 1: Preheat your oven to 375°F. Cook the lasagna noodles according to package directions, then drain and lay them flat on parchment paper to prevent sticking.
Step 2: In a large skillet, melt butter over medium heat and sauté the minced garlic for 1 minute until fragrant. Sprinkle the flour over the butter and garlic, stirring constantly for 2 minutes to create a roux.
Step 3: Gradually pour in the heavy cream and milk while whisking to prevent lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
Step 4: Remove the sauce from heat and whisk in the egg yolks one at a time, then add Parmesan cheese, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste.
Step 5: In another skillet, quickly sauté the shrimp over medium-high heat until pink and cooked through, about 3-4 minutes. Gently fold in the crab meat and cook for 1 more minute.
Step 6: Spread a thin layer of Alfredo sauce on the bottom of a 9×13 baking dish. Layer noodles, then seafood, then sauce. Repeat until all ingredients are used, ending with sauce on top.
Step 7: Sprinkle mozzarella cheese over the top. Bake for 25-30 minutes until the top is golden brown and bubbly.
Step 8: Let rest for 5 minutes, then garnish with fresh parsley and chives before serving.
Storage and Reheating Tips
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes.
This lasagna can also be frozen before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Bake directly from frozen, adding an extra 15-20 minutes to the baking time.
For best texture, avoid reheating in the microwave if possible, as it can make the noodles rubbery. The oven method preserves the creamy sauce and tender seafood.
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