Cajun Seafood Lasagna with Creamy Alfredo Sauce 🦐🦀🧀

Cajun Seafood Lasagna with Creamy Alfredo Sauce

This indulgent Cajun Seafood Lasagna layers tender pasta with succulent shrimp, crawfish tails, and lump crabmeat—all smothered in a velvety Alfredo sauce and melty cheese. It’s a bold, flavorful twist on a classic that brings together Southern spice and Italian comfort. Perfect for special occasions or when you want to seriously impress!

📝 Ingredients

For the Lasagna Layers:

• 1 lb lasagna sheets (traditional or oven-ready)
• 1 tablespoon liquid crab boil (for flavoring pasta water)
• 1 lb medium shrimp, peeled and deveined
• 1 lb crawfish tails, thawed if frozen
• 16 oz lump crabmeat, picked over for shells

For the Alfredo Sauce:

• 1/2 cup (1 stick) unsalted butter
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 teaspoon Cajun seasoning (more to taste)
• Salt and black pepper, to taste

For Assembly:

• 2 cups shredded mozzarella cheese
• 1/2 cup shredded Monterey Jack cheese
• Fresh parsley or chopped green onions, for garnish (optional)
  

  👩‍🍳 Instructions