Seafood Lasagna II

Name: Seafood Lasagna II
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams baby portobello mushrooms, sliced; 454 grams bay scallops; 12 servings black pepper; 1 egg; 1 clove garlic, minced; 454 grams imitation crabmeat, chopped; 1 liters shredded Italian cheese blend; 454 grams package lasagna noodles; 2 Tbsps olive oil; 907 grams Alfredo-style pasta sauce; 567 grams ricotta cheese; 454 grams shrimp, peeled and deveined

You can never have too many main course recipes, so give Seafood Lasagnan II a try. This recipe makes 12 servings with 556 calories, 41g of protein, and 24g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. 951 person have tried and liked this recipe. Head to the store and pick up cheese blend, pasta sauce, ricotta cheese, and a few other things to make it today. Many people really liked this Mediterranean dish. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil.

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Water

Equipment you will use

Oven

Pot

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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Pasta

Heat oil in a large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Sautee garlic and mushrooms until tender.

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Mushrooms

Garlic

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.

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Ricotta Cheese

Alfredo Sauce

Crabmeat

Scallops

Pepper

Shrimp

Egg

Equipment you will use

Bowl

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.

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Shredded Cheese