Seafood Lasagna Alfredo Recipe

Name: Seafood Lasagna Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
Bake, uncovered, at 350u00b0 for 45-55 minutes or until a thermometer reads 160u00b0. Let stand for 10 minutes before cutting.

1970

kcal

Calories

Fat

235

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Seafood Lasagna Alfredo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Lasagna Alfredo

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