- 1/2 lb
- bay scallops,frozen
- 1/2 lb
- crabmeat, frozen
- 1/2 lb
- salad shrimp, frozen
- 1 pkg
- oven ready lasagna noodles
- 2 jar(s)
- alfredo sauce
- 1-2 Tbsp
- garlic, minced
- 1 small
- white onion, diced
- 2 pkg
- mozzarella cheese, shredded
- 1 large
- riccotta cheese
- 1/4 c
- parmesan cheese
- 8 Tbsp
- 4 Tbsp
- oregano, dried
Take all frozen seafood and defrost in one bowl or colander. If using a bowl make sure to drain off all the liquid before using in the lasagna. I like to add 1 ladle of the sauce to the seafood, but it's not necessary.
heat a med. saucepan over med/high heat; add approx. 1 T each olive oil and butter; cook onion til tender add garlic; add the jars of Alfredo sauce and bring to a soft boil; add 2 T oregano and 4 T parsley
Turn off the heat and let sit while you get the rest of your ingredients together.
Combine together 1 of the pkgs of shredded mozzarella, the ricotta, egg, parmesean cheese, add remaining parsley and oregano, If mixture is too thick add some of your sauce. I find that adding 1-2 ladlefuls of sauce usually makes it the consistency I like for spreading.
start by taking a ladle of sauce and spreading over the bottom of the pan;
next layer in the oven ready noodles, placing them close but not overlapping;
follow with the cheese mixture;
next add the seafood in a nice layer;
cover with sauce and repeat ending with sauce.
Top off with the remaining pkg of shredded cheese.
Preheat oven to 350;
place pan of lasagna on a cookie sheet to prevent the bottom from burning;
bake for 30 mins covered with foil;
remove foil and bake for an additional 15 mins;
let sit for 15 mins before cutting to serve.