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Seafood Lasagna II

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Pasta: Seafood Lasagna II
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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
  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.
  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.
  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.
  4. Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
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