Seafood Lasagne

This recipe is in a Pampered Chef cookbook called "Main Dishes". It takes awhile to put together but it's worth it! I've made it a couple of times, most recently last weekend at the beach and it's a hit! -Claire

Prep time: 55 minutes Cook time: 45-50 minutes

9 uncooked lasagna noodles
1 can (10 3/4 ounces) condensed cream of shrimp soup
1/4 cup milk
1 container (15 oz.) ricotta cheese
1 egg
1 ounce fresh Parmesan cheese, grated (about 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 package (8 ounces) flake-or chunk-style imitation crab meat (I used real crabmeat last time and think it's better than the imitation but either will work)
3 cups (12 ounces) shredded mozzarella cheese

Preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Mix soup and milk, set aside. 

Combine ricotta cheese and egg in bowl. Add Parmesan cheese. Snip parsley (using Kitchen Shears). Reserve 1 tablespoon. Add remaining 4 tablespoons parsley and black pepper to ricotta mixture and set aside. Slice green onions, chop bell pepper and press garlic, cook and stir 2-3 minutes or until tender. Remove pan from heat. Cut each shrimp crosswise in half. Coarsely flake crabmeat. Add seafood to vegetables. 

To assemble lasagna, spread 1/4 cup of the soup mixture over bottom of 9" x 13" Baker. To with 3 noodles. Spread half of the vegetable-seafood mixture and 1 cup of the mozzarella cheese. Repeat layers of noodles, ricotta mixture, vegetable-seafood mixture and mozzarella cheese. Top with remaining 3 noodles. Spread with remaining soup mixture; sprinkle with remaining cheese.
Cover baker with lid or foil. Bake 35 minutes. Carefully remove lid or foil, lifting away from you. Continue baking 10-15 minutes or until hot and bubbly. Remove from oven; sprinkle with reserve parsley. Let stand 15 minutes. Cut into squares and serve.


Yield: 12 servings

Nutrients per serving: Calories 270, Fat 11 g, Sodium 550 mg, Dietary Fiber 1 g

Kitchen Tips:
Substitute condensed cream of celery soup for shrimp soup, if desired
Using whole milk ricotta cheese will add extra richness and creaminess to this lasagna but part-skim ricotta works fine too.


Make ahead tip
Assemble lasagna, cover and refrigerate. When ready to bake, remove from refrigerator while preheating oven. Increase covered baking time 10 minutes.