Ingredients
12
12 servings
- •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
Instructions
- 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.
- Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
- 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.
- Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
Nutritional Facts
Per 12 servings
- Calories: 764
- Carbohydrate: 44g
- Fat: 46g
- Fiber: 2g
- Protein: 46g
- Sugar: 7g
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