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Zesty Seafood Lasagna

Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Preparation Time: 
25 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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