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Seafood Lasagna Alfredo

Seafood Lasagna Alfredo
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
12 ServingsPrep: 40 min. Bake: 45 min. + standing

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.
© Taste of Home 2012

2 of 2

Seafood Lasagna Alfredo (continued)

Directions (continued)

  • In a large skillet, saute the mushrooms, onion in butter until
  • vegetables are 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.
  • In a greased shallow 4-qt. baking dish, layer three noodles, spinach,
  • a third of the ricotta mixture, 1-1/3 cups mozzarella cheese and a
  • third of the mushroom sauce. Top with three noodles, crab mixture, a
  • third of the ricotta mixture, 1-1/3 cups mozzarella cheese, a third
  • of the mushroom sauce and remaining noodles. Top with broccoli and
  • the remaining ricotta mixture, mozzarella and mushroom sauce.
  • Sprinkle with remaining Parmesan.
  • Bake, uncovered, at 350° for 45-55 minutes or until a thermometer
  • reads 160°. Let stand for 10 minutes before cutting. Yield: 12
  • servings.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012