Creamy Seafood Lasagna
Description
This super-rich, Alfredo-based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!
Ingredients
•
1 (16 ounce) package lasagna noodles
•
2 tablespoons olive oil
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1 clove garlic, minced
•
1 pound baby portobello mushrooms, sliced
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2 (16 ounce) jars Alfredo-style pasta sauce
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1 pound shrimp, peeled and deveined
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1 pound bay scallops
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1 pound imitation crabmeat, chopped
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20 ounces ricotta cheese
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1 egg
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black pepper
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6 cups shredded Italian cheese blend
Directions
1
Preheat the 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
Spread a thin layer of Alfredo mixture in a 9x13-inch baking dish. Layer lasagna noodles, ricotta mixture, Alfredo mixture, and shredded cheese in the dish. Repeat layers until all ingredients are used, ending with shredded cheese.
4
Bake in the preheated oven, uncovered, until bubbly and the cheese is melted, about 45 minutes. Cover and continue baking until heated through, about 15 minutes more.