Pasta: Seafood Lasagna II
INGREDIENTS
Servings: 12
lasagna noodles
olive oil
garlic, minced
baby portobello mushrooms, sliced
Alfredo-style pasta sauce
shrimp, peeled and deveined
bay scallops
imitation crabmeat, chopped
ricotta cheese
egg
black pepper
shredded Italian cheese blend
DIRECTIONS
- 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.
- 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.
- 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.
- Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
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