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Seafood Lasagna II

4

120 min

Seafood Lasagna II

Seafood Lasagna II Photo 1

Time

120 min

Serving

12 persons

Calories

764

Rating

4.00★ (165)

Cuisine

Author: Victoria Buriak
This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!

Ingredients

  • lasagna noodles: 1 pack (16 ounce pack)
  • olive oil: 2 Tbsp
  • clove garlic: 1 piece (minced)
  • baby portobello mushrooms: 1 pound (sliced)
  • jars Alfredo-style pasta sauce: 2 piece (16 ounce)
  • shrimp: 1 pound (peeled and deveined)
  • bay scallops: 1 pound
  • imitation crabmeat: 1 pound (chopped)
  • ounces ricotta cheese: 20 piece
  • egg: 1 piece
  • black pepper:
  • Italian cheese blend: 6 cups (shredded)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    Seafood Lasagna II Photo 2
  2. Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
    Seafood Lasagna II Photo 3
  3. In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
    Seafood Lasagna II Photo 4
  4. Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
    Seafood Lasagna II Photo 5

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