Seafood Lasagna
Recipe from Family Circle

A variation of the traditional red-sauced recipe, this luscious lasagna is layered with Alfredo sauce, noodles, and a crab mixture. A sprinkling of red peppers and broccoli completes this one-dish meal.


Seafood Lasagna

by 11  people


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Servings: 12 servings
Prep Time: 20 mins
Total Time: 1 hr 15 mins

 
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Ingredients
  • 1 pound
    reduced-fat cream cheese
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  • scallions, trimmed and chopped
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  • 1/4 cup
    milk
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  • 2 teaspoons
    Old Bay seasoning or Creole Seasoning
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  • sweet red peppers, cored, seeded and finely diced
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  • 2 boxes (10 ounce each)
    frozen chopped broccoli, thawed and squeezed dry
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  • 3/4 pound
    imitation crabmeat, shredded
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  • eggs
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  • 1/2 teaspoon
    salt
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  • 1/4 teaspoon
    black pepper
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  • 1 jar (1 pound)
    alfredo pasta sauce
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  • 12 
    no-boil lasagna noodles
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  • 1/4 cup
    grated Parmesan cheese
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Directions
1.
Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick spray. Stir cream cheese, scallions, milk and Old Bay seasoning in bowl until smooth. Stir in peppers, reserving 1/2 cup, and broccoli, reserving 1 cup. Add crabmeat, 1 egg, salt and pepper. Whisk remaining egg into alfredo sauce.
2.
Spread 1/3 cup alfredo sauce into baking dish. Top with 3 noodles, one-third of the crab mixture and one-fourth of alfredo sauce. Repeat layering twice. Top with 3 noodles; sprinkle with reserved red peppers and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.
3.
Bake, covered, at 350 degrees for 30 minutes. Uncover; bake an additional 20 to 25 minutes, until browned and bubbly. Let stand 10 minutes.

Nutrition information
Per serving: Calories 321, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 87 mg, Sodium 999 mg, Carbohydrate 28 g, Fiber 2 g, Protein 16 g. Percent Daily Values are based on a 2,000 calorie diet
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