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Creamy Seafood Lasagna

A luscious white sauce partners with mild-flavored imitation crabmeat and shrimp in a comforting lasagna.

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  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 18
  • servings 8
 

Ingredients

1/4
cup all-purpose flour
9
uncooked lasagna noodles
1/4
cup butter or margarine
1
medium onion, finely chopped (1/2 cup)
2
cloves garlic, finely chopped
2
cups half-and-half
1
cup Progresso® chicken broth (from 32-oz carton)
1/3
cup dry sherry or chicken broth
1/2
teaspoon salt
1/4
teaspoon pepper
1
egg, slightly beaten
1/2
cup grated Parmesan cheese
1
container (15 oz) ricotta cheese
1/4
cup chopped fresh parsley
2
packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
2
packages (4 oz each) frozen cooked salad shrimp, thawed, drained
3
cups shredded mozzarella cheese (12 oz)
1
tablespoon chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Cook noodles as directed on package.
  • 2 Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
  • 3 In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
  • 4 Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
  • 5 Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.
  • 1 Heat oven to 350°F. Cook noodles as directed on package.
  • 2 Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
  • 3 In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
  • 4 Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
  • 5 Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

EXPERT TIPS

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Expert Tips

Make it extra special by using refrigerated or frozen (thawed) real crabmeat in place of the imitation.

Can't find ricotta cheese? Use dry-curd cottage cheese instead.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
18g,
18%
Trans Fat
1g
1%
),
Cholesterol
180mg
180%;
Sodium
1380mg
1380%;
Total Carbohydrate
34g
34%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
41g
41%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
4%;
Calcium
60%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.