Description
Indulge in a delicious Seafood Lasagna with Spinach recipe that combines the flavors of the ocean with creamy cheese and tender pasta. Learn how to make it today!
Ingredients
- 9 lasagna noodles (250g)
- 1 tablespoon (15 ml) vegetable oil
- 10 oz (280g) bay scallops, cut into bite-size pieces
- 1 can (6 oz / 170g) cooked imitation crabmeat
- 6 oz (170g) cooked deveined peeled medium shrimp, tail shells removed
- 1 large onion, chopped (240ml)
- 3 cloves garlic, finely chopped
- 1 container (8 oz / 227g) cream cheese with chives and onion
- 1 container (10 oz / 283g) refrigerated reduced-fat Alfredo pasta sauce
- 1/3 cup (80ml) vegetable broth
- 1 container (16 oz / 454g) ricotta cheese
- 3 cups (340g) shredded Italian cheese blend
- 1 box (9 oz / 255g) frozen spinach, thawed and squeezed dry
- 1/4 cup (60ml) chopped fresh basil leaves
- 1 egg, slightly beaten
Instructions
- Preheat your oven to 350°F and coat a 13×9-inch baking dish with a non-stick spray. Prepare the lasagna noodles by cooking them according to the package instructions, using the shortest cooking time, then drain.
- In a 10-inch skillet, heat vegetable oil over medium heat. Add the scallops and cook for about 2 minutes, stirring continuously until they become firm and opaque. Use a slotted spoon to transfer them to a medium bowl, then add the crabmeat and shrimp. Cover and place in the refrigerator.
- Using the same skillet, sauté the chopped onion and garlic for 4 to 5 minutes, stirring occasionally until the onion becomes soft. Lower the heat and blend in the cream cheese until it becomes smooth. Whisk in the Alfredo sauce and vegetable broth, then remove from heat.
- In a separate medium bowl, combine the ricotta cheese, 2 cups of the Italian cheese blend, spinach, basil, and beaten egg, and set this mixture aside.
- Pour 1/2 cup of the cream cheese sauce into the prepared baking dish. Layer with 3 lasagna noodles. Spread half of the ricotta mixture (approximately 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over the noodles, then cover with 2/3 cup of the cream cheese sauce. Add another layer of 3 noodles, followed by the remaining ricotta mixture, half of the remaining seafood mixture, and 2/3 cup of the cream cheese sauce. Finish with the last layer of noodles, remaining seafood, and cream cheese sauce.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and sprinkle the remaining 1 cup of cheese blend on top. Continue baking uncovered for about 10 minutes until the cheese is melted. Allow the dish to rest for 10 minutes before slicing.
Notes
- Make sure to thoroughly drain the thawed spinach to avoid excess moisture in the lasagna layers.
- Opt for full-fat cream cheese to enhance the richness of the dish.
- Feel free to customize the ricotta mixture with additional herbs or spices for a more flavorful outcome.
