Seafood Lasagna II

Seafood Lasagna II

106

"This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!"
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Ingredients

2 h servings 764 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 764 kcal
  • 38%
  • Fat:
  • 46 g
  • 71%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 45.7 g
  • 91%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1726 mg
  • 69%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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 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.
  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

106
  1. 133 Ratings

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Most helpful positive review

I made a few adjustments based upon previous comments and my family preferences. I used 4 oz less Alfredo sauce because the jars weren't the recommended size. The Alfredo sauce was garlic flav...

Most helpful critical review

I followed this recipe exactly as written; we did not like it much at all. The imitation crab meat, in my opinion, ruins this dish. It is *very* imitation tasting, and it's about all that can ...

I made a few adjustments based upon previous comments and my family preferences. I used 4 oz less Alfredo sauce because the jars weren't the recommended size. The Alfredo sauce was garlic flav...

Delicious, and didn't call for a lot of "hard-to-find" ingredients. Did require the use of several dishes, but well worth the effort. I skipped the scallops and added extra shrimp and crabmeat. ...

Absolutely to die for!! I made this recipe for company this weekend. I prepared it on Saturday and stuck it in the refrigerater and then baked it the next day at 350 for 50 minutes covered wit...

I have made this several times, and it always gets rave reviews.I usually make my own alfredo, but it works just as well with store bought. I have learned to cut up my shrimp before adding it to...

This was very good. Unfortunetly I decided to make it the night before serving it, and re-heated it the next day. DON'T DO THIS!!! Make, Bake, and Serve all in the same day. It tasted DELICIOUS ...

I made this recipe in the morning, refrigerated it, and baked it in the evening. It worked out very well. I used the "Quick and Easy Alfredo Sauce" recipe also on this site. I also used real cra...

OUTSTANDING! This is a recipe I would serve to company, no questions asked. So rich, so creamy, so cheesy. Not inexpensive to make but again, this is a special occasion meal. I used the no-b...

I followed this recipe exactly as written; we did not like it much at all. The imitation crab meat, in my opinion, ruins this dish. It is *very* imitation tasting, and it's about all that can ...

This was one Fantabulous Recipe. I had to make it for a party of 60 and every last person really loved it and have been begging me for the recipe. thank you soo much for sharing. It will be on m...