seafood lasagna ii

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• 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 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.
• bake uncovered in preheated oven for 45 minutes. cover, and bake 15 minutes.