No-Fail Baked Seafood Lasagna - K

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

Another Kraftfoods.com recipe. I find this site extremely helpful. Of course they use their ingredients but I just list the "generic" ingredients.

Ingredients Nutrition

Directions

  1. NOTE RE: shrimp,
  2. use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
  3. PREHEAT oven to 350°F
  4. Melt butter in large saucepan on medium heat.
  5. Add flour; stir with wire whisk until well blended.
  6. Gradually add milk, mixing well after each addition.
  7. Bring to boil on medium heat, stirring constantly.
  8. Reduce heat to low; simmer 3 to 5 minute or until thickened, stirring constantly.
  9. Remove from heat.
  10. Stir in Parmesan cheese; set aside.
  11. Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
  12. SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13x9-inch baking pan.
  13. Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
  14. Repeat layers, starting with the noodles.
  15. Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
  16. foil with PAM and cover casserole.
  17. BAKE 25 minute
  18. Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
  19. Let stand 10 minute before cutting into 12 pieces to serve.
  20. TIPS:
  21. Great Substitute:
  22. Prepare as directed, substituting ricotta cheese for the cottage cheese.
  23. Round Out The Meal:
  24. Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.
Most Helpful

5 5

I made this recipe for my son's family birthday party. The whole family went wild over it. It was not heavy or ultra rich, just very tasty. I made it exactly as written except I used scallop pieces instead of crabmeat, and I sauteed the shrimp and scallops with a scallion and some garlic. It was easier than any other seafood lasagna recipe I looked at. I will definitely make this again.

5 5

A completely delicious recipe. I used ready-cook lasagna noodles with no problem. Also, since I had no 9x13 baking pan, I used two loaf pans for a deep-dish version. It was a little watery/leaky when freshly made, but was absolutely perfect as leftovers the next day.