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K's Fabulous Seafood Lasagna

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Rate this recipe 4.5/5 (10 Votes)

Ingredients

  • CHEESE SAUCE:
  • 9-12 uncooked Oven Ready lasagna noodles
  • 1 tablespoon butter
  • 1-1/4 pounds uncooked shrimp
  • 1 pound bay scallops
  • 1 tsp. Cajun Seasoning
  • 5 garlic cloves, minced
  • 1/4 cup white wine
  • 1 tablespoon lemon juice
  • 1 pound fresh crabmeat
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese or Italian Cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • COTTAGE CHEESE MIXTURE:
  • 1 carton (16 ounces) reduced fat Cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese or Italian Cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup seasoned bread crumbs
  • 1 large egg, lightly beaten
  • TOPPING:
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Details

Adapted from tasteofhome.com

Preparation

Step 1

1. Preheat oven to 350°.** No need to cook the noodles.
2. Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches (sprinkling each batch with Cajun seasoning); cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.
3. Add garlic to same pan; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.
4. For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine Cottage Cheese mixture ingredients; stir in 1 cup cheese sauce.
5. Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
6. Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley. Yield: 12 servings.


***Can also be made in Slow Cooker and cooked on Low for 3 hrs. 45 min. Let stand for 15 min. before serving.

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