Zesty Seafood Lasagna
|White sauce mix||3 1⁄2 Ounce (Two 1.8 Ounce Each Packages)|
|Milk||4 1⁄2 Cup (72 tbs)|
|Dried basil leaves||1 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Grated parmesan cheese||3⁄4 Cup (12 tbs), divided|
|Cayenne pepper sauce||3 Tablespoon (Frank'S Red Hot)|
|Lasagna pasta sheets||9 (Oven Ready)|
|Frozen chopped spinach||20 Ounce, thawed and squeezed (Two 10 Ounce Each Packages)|
|Cooked shrimp||1⁄2 Pound|
|Raw bay scallops/Flaked imitation crabmeat||1⁄2 Pound|
|Shredded mozzarella cheese||8 Ounce, divided (2 Cups)|
1. Preheat oven to 400°F. Prepare white sauce according to package directions using milk and adding basil, thyme and garlic powder in large saucepan. Stir in 1/2 cup Parmesan cheese and Frank's RedHot Sauce.
2. Spread 1 cup sauce in bottom of greased 13x9x2-inch casserole. Layer 3 pasta sheets widthwise over sauce. (Do not let edges touch.) Layer half of the spinach and seafood over pasta. Spoon 1 cup sauce over seafood; sprinkle with 3/4 cup mozzarella cheese. Repeat layers a second time. Top with final layer of pasta sheets, remaining sauce and cheeses.
3. Cover pan with greased foil. Bake 40 minutes. Remove foil; bake 10 minutes or until top is browned and pasta is tender. Let stand 15 minutes before serving.