Seafood-Spinach Lasagna

Seafood-Spinach Lasagna

The mild flavors of scallops, crab and shrimp pair well with a rich and creamy white sauce.

Prep Time



Total Time






uncooked lasagna noodles
tablespoon butter or margarine
oz bay scallops (about 1 cup), cut into bite-size pieces
can (6 oz) cooked crabmeat (about 1 cup)
oz cooked deveined peeled medium shrimp, tail shells removed (about 1 cup)
large onion, chopped (1 cup)
cloves garlic, finely chopped
container (8 oz) cream cheese with chives and onion
container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
cup dry white wine or chicken broth
container (16 oz) ricotta cheese
cups shredded Italian cheese blend (12 oz)
box (9 oz) Green Giant® frozen spinach, thawed and squeezed dry
cup chopped fresh basil leaves
egg, slightly beaten
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
  2. Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
  3. In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
  4. Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
  5. Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Instead of Italian cheese blend, use a mixture of shredded mozzarella, Parmesan and provolone cheeses.
If seafood pieces are large, cut into smaller pieces. This will make the lasagna easier to cut and serve.
Top with fresh basil.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 125mg;
  • Sodium 860mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 26g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.