seafood lasagna

★★★★★ 1 Review
kitchenluver avatar
By Laila Garrett
from Richmond, IN

I was experimenting one day trying to find a different way of having lasagna without tomato sauce and came up with this. Hubby asks for this more than the traditional style.

★★★★★ 1 Review
serves 8-10
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For seafood lasagna

  • 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
    alfredo sauce
  • 1-2 Tbsp
    garlic, minced
  • 1 sm
    white onion, diced
  • 2 pkg
    mozzarella cheese, shredded
  • 1 lg
    riccotta cheese
  • 1/4 c
    parmesan cheese
  • 1
  • 8 Tbsp
  • 4 Tbsp
    oregano, dried

How To Make seafood lasagna

  • 1
    The seafood blend: 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.
  • 2
    For the sauce: 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.
  • 3
    For the cheese: 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.
  • 4
    to build the lasagna: 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.
  • 5
    To bake: 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.

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