Description
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
- 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
Instructions
- 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.
- 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.
- In a 9×13 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.
- Bake uncovered in preheated oven for 45 minutes. Cover
- and bake 15 minutes.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 12