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
- lasagna noodles: 1 pack (16 ounce pack)
- olive oil: 2 Tbsp
- clove garlic: 1 piece (minced)
- baby portobello mushrooms: 1 pound (sliced)
- jars Alfredo-style pasta sauce: 2 piece (16 ounce)
- shrimp: 1 pound (peeled and deveined)
- bay scallops: 1 pound
- imitation crabmeat: 1 pound (chopped)
- ounces ricotta cheese: 20 piece
- egg: 1 piece
- black pepper:
- Italian cheese blend: 6 cups (shredded)
Metric Conversion
Stages of cooking
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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.
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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.
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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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Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
