Seafood Lasagna
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.
Ingredients
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1 pound reduced-fat cream cheese
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3 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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2 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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2 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
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
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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how-tos
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Shrimp Lasagna
If seafood is your fancy, try this low-fat lasagna recipe for a change. Treat yourself to this version that is even more indulgent than the traditional one.
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