Seafood Lasagna Alfredo Recipe

5 2 4
Seafood Lasagna Alfredo Recipe
Seafood Lasagna Alfredo Recipe photo by Taste of Home
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Seafood Lasagna Alfredo Recipe

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5 2 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 45 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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
  • 2 garlic cloves, minced
  • 6 tablespoons butter
  • 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 mozzarella cheese
  • 1 package (10 ounces) 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 the mushrooms, onion and garlic in butter until tender. 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 heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Seafood Lasagna Alfredo in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p65

Nutritional Facts

1 piece: 438 calories, 23g fat (14g saturated fat), 147mg cholesterol, 511mg sodium, 29g carbohydrate (8g sugars, 3g fiber), 29g protein.

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  • 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
  • 2 garlic cloves, minced
  • 6 tablespoons butter
  • 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 mozzarella cheese
  • 1 package (10 ounces) frozen chopped broccoli, thawed
  1. 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.
  2. In a large skillet, saute the mushrooms, onion and garlic in butter until tender. 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.
  3. 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.
  4. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Seafood Lasagna Alfredo in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p65

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Reviews forSeafood Lasagna Alfredo

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Michellefilliter User ID: 7098430 64739
Reviewed Jan. 21, 2013

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

MY REVIEW
ValerieMS User ID: 4364700 125351
Reviewed Apr. 13, 2011

"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?"

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