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Creamy Seafood Lasagna

A luscious white sauce partners with mild-flavored imitation crabmeat and shrimp in a comforting lasagna.

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( 11 Ratings)

11 Ratings

5 Stars 27%

4 Stars 55%

3 Stars

2 Stars

1 Stars

Member Reviews ( 5 )

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Prep Time 20 min
Total Time 1 hr 20 min
Servings 8

Ingredients

1/4: cup Gold Medal® all-purpose flour

9: uncooked lasagna noodles

1/4: cup butter or margarine

1: medium onion, finely chopped (1/2 cup)

2: cloves garlic, finely chopped

2: cups half-and-half

1: cup Progresso® chicken broth (from 32-oz carton)

1/3: cup dry sherry or chicken broth

1/2: teaspoon salt

1/4: teaspoon pepper

1: egg, slightly beaten

1/2: cup grated Parmesan cheese

1: container (15 oz) ricotta cheese

1/4: cup chopped fresh parsley

2: packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped

2: packages (4 oz each) frozen cooked salad shrimp, thawed, drained

3: cups shredded mozzarella cheese (12 oz)

1: tablespoon chopped fresh parsley, if desired

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Directions

1 Heat oven to 350°F. Cook noodles as directed on package.
2 Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
3 In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
4 Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
5 Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

EXPERT TIPS

Expert Tips

Make it extra special by using refrigerated or frozen (thawed) real crabmeat in place of the imitation.

Can't find ricotta cheese? Use dry-curd cottage cheese instead.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 18g, 18% Trans Fat 1g 1% ),
Cholesterol: 180mg; 180%;
Sodium: 1380mg; 1380%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 2g 2% Sugars 5g 5% ),
Protein: 41g; 41%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 4%;
Calcium: 60%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 2/22/2013 6:38:49 PM REPORT ABUSE CUTIEONDUTIE66 said:

Rating:

I don't eat seafood of any kind but I made this for my family. THEY LOVED IT!I added clams & peas too & I omitted the sherry. The family mauled it. The recipe was easy to follow & I would make this again.

This reply was: Helpful Inspiring

Posted 9/15/2012 10:57:45 AM REPORT ABUSE vhindel said:

Rating:

I've tried this twice. The first time I did exactly what the recipe called for and it was really good. The second time, I tried it with cellophane/glass noodles and added petite peas. That was the biggest hit and we loved it. I will be making this again!!

This reply was: Helpful Inspiring

Posted 7/13/2012 4:06:46 PM REPORT ABUSE Quido_1990 said:

Rating:

This recipe was not good at all. I was very disappointed, especially since the crab I bought was some of the best crab in town. I don't think it was a good idea to use Sherry. It gave it a wierd taste that just didn't fit right at all with the seafood. Also, I followed the directions to the T when it came to the sauce and it was extrememly runny - not the way lasagna sauce should be. All in all, I just don't think the ingredients were a good combination. Be cautious when making this!

This reply was: Helpful Inspiring