SEAFOOD RICOTTA LASAGNA

Seafood Ricotta Lasagna image

Provided by TXHomemaker

Categories Weeknight

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

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9 uncooked lasagna noodles
1 (10 1/4 ounce) can condensed cream of shrimp soup
1/4 cup milk
15 ounces ricotta cheese
1 egg
1 ounce fresh parmesan cheese, grated (1/4 cup)
5 tablespoons fresh parsley, snipped, divided
1/4 teaspoon ground black pepper
1 1/2 cups green onions with tops, sliced
1 cup red bell pepper, chopped
1 teaspoon olive oil
4 garlic cloves, pressed
12 ounces frozen cooked medium shrimp, thawed
1 (8 ounce) package imitation crabmeat (you can use fresh)
3 cups shredded mozzarella cheese (12oz.)

Steps:

Preheat oven to 350°F.
Cook noodles according to directions on box.
Mix soup and milk in bowl: set aside.
Mix ricotta and egg, add parmesan cheese and all but 1 T parsley in bowl and add black pepper. Mix well, set aside.
Add green onions, red bell pepper and garlic to hot oil in frying pan and saute 2-3 min till tender.
Cut each shrimp in half lengthwise and flake crabmeat: add to sauteed vegetables.
Assemble lasagna: Spread 1/4 cup soup mixtre over bottom of rectangular pan (about an 11x8 pan) Top with 3 noodles.
Spread half of the ricotta mixture, 1/2 of the veg-seafood mixture and 1/2 of the mozzarella cheese.
Repeat layer of noodles, ricotta, veg-seafood mix and mozzarella.
Top with remaining noodles, spread with remaining soup mix; sprinkle with remaining mozzarella cheese.
Cover and bake 35 minutes.
Remove top carefully and continue baking 10-15 min or till hot and bubbly.
Remove from oven and sprinkle with reserved parsley.
Cut into squares.