[X]

Home > Recipes > Seafood Lasagna Alfredo

Seafood Lasagna Alfredo Recipe

Seafood Lasagna Alfredo Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Once when expecting a visit from a college friend, I wanted to serve something a little different. So I came up with this lasagna. It's perfect for company because it can be assembled in advance. —Dolores Jensen, Arnold, Missouri

[X]

Rate Seafood Lasagna Alfredo Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Seafood Lasagna Alfredo Recipe

Prep: 40 min. Bake: 45 min. + standing

Yield: 12 Servings

40 45 85

Ingredients

2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed and patted dry
1 carton (15 ounces) ricotta cheese
2 eggs, lightly beaten
1 tablespoon Italian seasoning
1 pound sliced fresh mushrooms
1 large onion, chopped
6 tablespoons butter
2 garlic cloves, minced
1/2 cup all-purpose flour
2 cans (12 ounces each) evaporated milk
1 cup milk
1 cup grated Parmesan cheese, divided
Salt and pepper to taste
9 lasagna noodles, cooked and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 cups (16 ounces) shredded part-skim mozzarella cheese
3 cups frozen chopped broccoli, thawed

Directions

In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside.
In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted.
Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce.
Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese.
Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 438 calories, 23 g fat (14 g saturated fat), 147 mg cholesterol, 511 mg sodium, 29 g carbohydrate, 3 g fiber, 29 g protein.

Originally published as Seafood Lasagna Alfredo in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p65

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Seafood Lasagna Alfredo

Seafood Lasagna Alfredo

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Jan. 21, 2013 by Michellefilliter

Very good. Made it with cottage cheese since it was all I had on hand. Can't wait to try with ricotta. Delicious.

Reviewed on Apr. 13, 2011 by ValerieMS

I've made this several times and we've always enjoyed it. My daughter is getting serious with a boy who has shell fish allergies. Could a pound of chicken be substituted for the seafood?