Seafood Lasagna
From deedeec 17 years ago
- 50 minutes to make
- Serves 12
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 makes the recipe a pain to read.
Ingredients
- 9 uncooked lasagna noodles shopping list
- 1 can condensed cream of shrimp soup shopping list
- 1/4 cup milk shopping list
- 15 oz ricotta cheese shopping list
- 1 egg shopping list
- 1/4 cup fresh parmesan cheese, grated shopping list
- 4+1 Tbsp fresh parsley, chopped, divided shopping list
- 1/4 tsp ground black pepper shopping list
- 1 1/2 cups green onions w/tops, sliced shopping list
- 1 cup red bell pepper, diced shopping list
- 1 tsp olive oil shopping list
- 4 garlic cloves, pressed shopping list
- 12 oz cooked medium shrimp shopping list
- 8 oz crab meat (you can use fake if you like) shopping list
- 3 cups mozzarella cheese, shredded shopping list
How to make it
- 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)
People Who Like This Dish 3
- princessakedo Moncton, CA
- suzzles Sherwood Park, CA
- clbacon Birmingham, AL
- deedeec Seattle, WA
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