Seafood Lasagna

Name: Seafood Lasagna
Ingredients: 1 (16 ounce) package lasagna noodles; 2 tablespoons olive oil; 1 clove garlic, minced; 1 pound baby portobello mushrooms, sliced; 2 (16 ounce) jars Alfredo-style pasta sauce; 1 pound shrimp, peeled and deveined; 1 pound bay scallops; 1 pound imitation crabmeat, chopped; 20 ounces ricotta cheese; 1 egg; black pepper; 6 cups shredded Italian cheese blend

12 ingredients

4 steps

Ingredients

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 clove garlic, minced
1 pound baby portobello mushrooms, sliced
2 (16 ounce) jars Alfredo-style pasta sauce
1 pound shrimp, peeled and deveined
1 pound bay scallops
1 pound imitation crabmeat, chopped
20 ounces ricotta cheese
1 egg
black pepper
6 cups shredded Italian cheese blend

Directions

1

Preheat 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

In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
4

Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.