I made this for my hubby for his birthday last month and he really enjoyed it. We had so much leftover that he shared with the guys at work. They have now requested another batch. We shall see! :)
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 12
Ingredients:
- 1 (16 ounce) package lasagna noodles
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 pound baby portobello mushrooms, sliced
- 2 (16 ounce) jars Alfredo-style pasta sauce
- 1 pound shrimp, peeled and deveined
- 1 pound bay scallops
- 1 pound imitation crabmeat chopped
- 20 ounces ricotta cheese
- 1 egg
- black pepper
- 6 cups shredded Italian Cheese blend
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars of Alfredo sauce. Stir in shrimp, scallops and creabmeat. Simmer 5 to 10 minutes, or untiil heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
3. In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
4. Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
I modified this recipe a bit for my family's liking; I didn't use the garlic or the mushrooms; therefore I didn't use the olive oil. Instead of Alfredo Sauce I used a Marinara sauce (I make my own).
The recipe can be found here.
Thanks for stopping by.....
I'm linking to......