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Seafood Lasagna

Ahoy! Treat your family to tasty layers of seafood, pasta and creamy sauce.

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  • prep time 45 min
  • total time 1 hr 55 min
  • ingredients 11
  • servings 12
 

Ingredients

9
uncooked lasagna noodles
1
cup Progresso® Chicken Broth (from 32-oz. carton)
3
tablespoons cornstarch
3
cups skim milk
3
teaspoons dried dill weed
1
(12-oz.) pkg. frozen shelled deveined cooked small shrimp, thawed, drained
1
(9-oz.) pkg. Green Giant® frozen chopped spinach, thawed, squeezed to drain
2
(8-oz.) pkg. salad-style imitation crabmeat (surimi), chopped
8
oz. (2 cups) shredded Swiss cheese
2
oz. (1/2 cup) shredded fresh Parmesan cheese
Fresh dill, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook lasagna noodles to desired doneness as directed on package. Drain.
  • 2 Meanwhile, heat oven to 350°F. In medium saucepan, blend broth and cornstarch until smooth. Add milk and dill weed. Bring to a boil, stirring constantly. Cook over medium heat for 2 to 3 minutes or until white sauce is bubbly and slightly thickened, stirring constantly.
  • 3 Spread 1/2 cup white sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 3 cooked noodles. In medium bowl, combine shrimp, spinach and 1 cup of the white sauce; mix well. Spoon half of shrimp mixture over noodles; spread evenly. Sprinkle with 2/3 cup of the Swiss cheese.
  • 4 In another medium bowl, combine crabmeat and 1 cup of the white sauce; mix well. Spoon crabmeat mixture over cheese; spread evenly. Top with 3 noodles. Top with remaining shrimp mixture, 2/3 cup Swiss cheese, remaining noodles and any remaining white sauce. Cover tightly with foil.
  • 5 Bake at 350°F. for 50 to 60 minutes or until hot and bubbly. Remove from oven; uncover dish. Sprinkle with remaining 2/3 cup Swiss cheese and Parmesan cheese.
  • 6 Return to oven; bake an additional 5 to 7 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish with fresh dill.
  • 1 Cook lasagna noodles to desired doneness as directed on package. Drain.
  • 2 Meanwhile, heat oven to 350°F. In medium saucepan, blend broth and cornstarch until smooth. Add milk and dill weed. Bring to a boil, stirring constantly. Cook over medium heat for 2 to 3 minutes or until white sauce is bubbly and slightly thickened, stirring constantly.
  • 3 Spread 1/2 cup white sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 3 cooked noodles. In medium bowl, combine shrimp, spinach and 1 cup of the white sauce; mix well. Spoon half of shrimp mixture over noodles; spread evenly. Sprinkle with 2/3 cup of the Swiss cheese.
  • 4 In another medium bowl, combine crabmeat and 1 cup of the white sauce; mix well. Spoon crabmeat mixture over cheese; spread evenly. Top with 3 noodles. Top with remaining shrimp mixture, 2/3 cup Swiss cheese, remaining noodles and any remaining white sauce. Cover tightly with foil.
  • 5 Bake at 350°F. for 50 to 60 minutes or until hot and bubbly. Remove from oven; uncover dish. Sprinkle with remaining 2/3 cup Swiss cheese and Parmesan cheese.
  • 6 Return to oven; bake an additional 5 to 7 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish with fresh dill.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
250
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
5g,
5%
),
Cholesterol
90mg
90%;
Sodium
720mg
720%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
32%;
Vitamin C
2%;
Calcium
36%;
Iron
10%;
Exchanges:
1 1/2 Starch; 3 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.