Seafood Lasagna II

Seafood Lasagna II

106

"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

2 h {{adjustedServings}} servings 764 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 764 kcal
  • 38%
  • Fat:
  • 46 g
  • 71%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 45.7 g
  • 91%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1726 mg
  • 69%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

106
  1. 133 Ratings

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I made a few adjustments based upon previous comments and my family preferences. I used 4 oz less Alfredo sauce because the jars weren't the recommended size. The Alfredo sauce was garlic flav...

Delicious, and didn't call for a lot of "hard-to-find" ingredients. Did require the use of several dishes, but well worth the effort. I skipped the scallops and added extra shrimp and crabmeat. ...

Absolutely to die for!! I made this recipe for company this weekend. I prepared it on Saturday and stuck it in the refrigerater and then baked it the next day at 350 for 50 minutes covered wit...