SEAFOOD LASAGNA RECIPE WITH ALFREDO SAUCE RECIPES

SEAFOOD LASAGNA ALFREDO RECIPE: HOW TO MAKE IT

Seafood Lasagna Alfredo Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 18

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 large 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 whole 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 shredded part-skim mozzarella cheese
3 cups frozen chopped broccoli, thawed

Steps:

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 mushrooms and onion in butter until 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., Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce. , Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 438 calories, FatContent 23g fat (14g saturated fat), CholesterolContent 147mg cholesterol, SodiumContent 511mg sodium, CarbohydrateContent 29g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

SEAFOOD LASAGNA ALFREDO RECIPE - ITALIAN.FOOD.COM

Seafood Lasagna Alfredo Recipe - Italian.Food.com image

This looks like it should be horribly difficult, but it's really simple. If you are a beginner cook and REALLY want to impress people, this is the recipe for you. I use fresh garlic and garlic powder - feel free to cut back on either. We actually prefer this made with surimi (fake crab meat) rather than fresh crab, but either is fine. Make sure the crab is picked over for shells. Feel free to toss in some scallops too - just saute them for a few minutes in some butter first. Substitute 1 box of chopped broccoli, defrosted, for the spinach, if desired, or omit entirely.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup butter
3 garlic cloves, minced
1/2 cup flour
2 cups milk
2 1/2 cups chicken broth
2 cups shredded mozzarella cheese
1/2 cup finely chopped onion
1 teaspoon fresh basil, minced
1 teaspoon dried oregano, minced
1 egg
1 1/2 cups ricotta cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon black pepper
1 -10 oz.box frozen chopped spinach, defrosted, drained and squeezed
1/2 lb crabmeat
1/2 lb cooked shrimp, shelled and deveined
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1 lb uncooked lasagna noodle

Steps:

Preheat oven to 350 deg. F.
Melt butter in medium saucepan over low heat; add garlic.
Remove from heat.
Stir in flour, stir until smooth.
Stir in milk and broth and return to heat. Bring to boil, stirring constantly. Reduce heat to low.
Stir in mozzarella, onions, basil and oregano. (add SALT if desired).
Cook over low heat, stirring constantly, until cheese is melted. Set aside.
Beat egg, and add ricotta. Mix till smooth. Add pepper, garlic powder and onion powder.
Spread a thin layer (about 1 cup) of cheese sauce in 13x9-inch baking dish.
Top with 3 or 4 uncooked noodles.
Spread 1/2 of ricotta cheese over noodles.
Sprinkle all of spinach over cheese, trying to avoid clumps.
Sprinkle with 1/2 of shrimp and crab.
Pour about 1 cup cheese sauce over, and top with 3-4 uncooked noodles.
Repeat layers with remaining ricotta cheese, seafood and a final layer of uncooked noodles. Top with all of remaining cheese sauce.
Sprinkle with parmesan or romano cheese.
Bake, uncovered for about an hour.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 877.3, FatContent 40.4, SaturatedFatContent 23.8, CholesterolContent 245, SodiumContent 1297.8, CarbohydrateContent 76, FiberContent 3.3, SugarContent 3.7, ProteinContent 50.7

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