Seafood Ricotta Lasagna
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 9 uncooked lasagna noodles
- 290.58 g can condensed cream of shrimp soup
- 59.14 ml milk
- 425.24 g ricotta cheese
- 1 egg
- 28.34 g fresh parmesan cheese, grated (1/4 cup)
- 73.94 ml fresh parsley, snipped, divided
- 1.23 ml ground black pepper
- 354.88 ml green onions with tops, sliced
- 236.59 ml red bell pepper, chopped
- 4.92 ml olive oil
- 4 garlic cloves, pressed
- 340.19 g frozen cooked medium shrimp, thawed
- 226.79 g package imitation crabmeat (you can use fresh)
- 709.77 ml shredded mozzarella cheese (12oz.)
directions
- Preheat oven to 350°F.
- Cook noodles according to directions on box.
- Mix soup and milk in bowl: set aside.
- Mix ricotta and egg, add parmesan cheese and all but 1 T parsley in bowl and add black pepper. Mix well, set aside.
- Add green onions, red bell pepper and garlic to hot oil in frying pan and saute 2-3 min till tender.
- Cut each shrimp in half lengthwise and flake crabmeat: add to sauteed vegetables.
- Assemble lasagna: Spread 1/4 cup soup mixtre over bottom of rectangular pan (about an 11x8 pan) Top with 3 noodles.
- Spread half of the ricotta mixture, 1/2 of the veg-seafood mixture and 1/2 of the mozzarella cheese.
- Repeat layer of noodles, ricotta, veg-seafood mix and mozzarella.
- Top with remaining noodles, spread with remaining soup mix; sprinkle with remaining mozzarella cheese.
- Cover and bake 35 minutes.
- Remove top carefully and continue baking 10-15 min or till hot and bubbly.
- Remove from oven and sprinkle with reserved parsley.
- Cut into squares.
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RECIPE SUBMITTED BY
<p>I love trying new recipes and especially like finding quick and easy ones.</p>