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
- 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.
Ready Time: 2 hrs
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