Recipe
Seafood Lasagna Recipe
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Deedeec / All my dishes 7 months, 1 week ago
This is delicious creamy seafood lasagna fit to wow any guests. My SIL made this when we visited this summer and it was deliceous! It's from one of her Pampered Chef cookbooks. I've modified to take out all the PC product promotion which otherwise... More
Prep:55m Cook:50m Servings:12
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 Deedeec |
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Fans
Ingredients
- 9 uncooked Lasagna noodles
- 1 can condensed Cream of Shrimp soup
- 1/4 cup milk
- 15 oz Ricotta cheese
- 1 egg
- 1/4 cup fresh Parmesan cheese, grated
- 4+1 Tbsp fresh Parsley, chopped, divided
- 1/4 tsp ground Black Pepper
- 1 1/2 cups Green Onions w/tops, sliced
- 1 cup Red Bell Pepper, diced
- 1 tsp Olive Oil
- 4 garlic cloves, pressed
- 12 oz cooked medium Shrimp
- 8 oz Crab meat (you can use fake if you like)
- 3 cups Mozzarella Cheese, shredded
Directions
- Preheat oven to 350ºF.
- Cook noodles according to package directions, drain.
- SOUP MIXTURE: Mix soup and milk in small bowl and set aside.
- RICOTTA MIXTURE: In large bowl, combine ricotta, parmesan, egg, 4 Tbsp parsley, and black pepper. Mix well, set aside.
- SEAFOOD MIXTURE: In large skillet, heat oil over medium heat. Add green onions, bell peppers, and garlic. Cook and stir for 2-3 minutes till tender. Remove from heat. Cut each shrimp crosswise in half. Flake crab meat. Add seafood to vegitables.
- Assemble Lasagna: spread 1/4 cup of soup mixture over bottom of 13x9x2 baking dish.
- Top with 3 noodles. Spread 1/2 of ricotta mixture over noodles. Sprinkle with half of the seafood mixture and 1 cup of mozzarella cheese.
- Repeat #7: noodles, ricotta mixture, seafood mixture, and mozzarella.
- Top with last 3 noodles. Spread remaining soup mixture over noodles. Sprinkle with remaining cheese.
- Cover with foil and bake 35 minutes. Carefully remove foil. Continue baking 10-15 minutes or until hot and bubbly. Remove from oven: sprinkle with reserved parsley. Let stand 15 minutes. Cut into 12 squares, and serve.
- Nutrients per serving:
- calories 270
- fat 11g (less if you use part skim Ricotta, egg beaters, 2% or skim milk.
- sodium 550 mg (less if you can find reduced sodium soup.)
- dietary fiber 1 g. (more if you use whole grain pasta)
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ejergens 5 months, 2 weeks ago said:
I haven't seen a can of cream of shrimp soup in years! I thought they stopped making it.
deedeec 5 months, 2 weeks ago said:
I have no idea if they make Cream of Shrimp soup anymore. My sister-in-law says she subs cream of celery or cream onion.