Creamy Seafood Lasagna

Creamy Seafood Lasagna

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

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Make it extra special by using refrigerated or frozen (thawed) real crabmeat in place of the imitation.
Substiution
Can't find ricotta cheese? Use dry-curd cottage cheese instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 560
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 18g,
    • Trans Fat 1g),
  • Cholesterol 180mg;
  • Sodium 1380mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 41g;
Percent Daily Value*:
    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:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.