Seafood-Spinach Lasagna

The mild flavors of scallops, crab and shrimp pair well with a rich and creamy white sauce.

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6 reviews.
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  • prep time 40 min
  • total time 1 hr 40 min
  • ingredients 15
  • servings 12
 

Ingredients

9
uncooked lasagna noodles
1
tablespoon butter or margarine
10
oz bay scallops (about 1 cup), cut into bite-size pieces
1
can (6 oz) cooked crabmeat (about 1 cup)
6
oz cooked deveined peeled medium shrimp, tail shells removed (about 1 cup)
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
1
container (8 oz) cream cheese with chives and onion
1
container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1/3
cup dry white wine or chicken broth
1
container (16 oz) ricotta cheese
3
cups shredded Italian cheese blend (12 oz)
1
box (9 oz) Green Giant™ frozen spinach, thawed and squeezed dry
1/4
cup chopped fresh basil leaves
1
egg, slightly beaten

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
  • 2 Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
  • 3 In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
  • 4 Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
  • 5 Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
  • 2 Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
  • 3 In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
  • 4 Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
  • 5 Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

EXPERT TIPS

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Expert Tips

Instead of Italian cheese blend, use a mixture of shredded mozzarella, Parmesan and provolone cheeses.

If seafood pieces are large, cut into smaller pieces. This will make the lasagna easier to cut and serve.

Top with fresh basil.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
12g,
12%
Trans Fat
1/2g
1/2%
),
Cholesterol
125mg
125%;
Sodium
860mg
860%;
Total Carbohydrate
20g
20%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
0%;
Calcium
45%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.