Seafood Lasagna with Alfredo Sauce

It's cold and rainy today and Fall is on her way out to make room for winter. Brrr! It's the time of year when my body starts to crave more filling foods, but I cannot get away from my bodies love of seafood!

I dug this recipe out of my files and couldn't wait to get it posted as I usually prop my laptop up on the kitchen counter and bring up the days recipe and proceed to make it in my kitchen from my own website (thus, how this site was started back in 2006! A place to store my collected recipes!).

Seafood Lasagna

1 lb. light cream cheese
3 scallions, chopped
1/4 C. milk
2 tsp. Old Bay or Creole seasoning
2 red bell peppers, finely diced
2 boxes (10 oz each) frozen chopped broccoli, thawed & squeezed dry
3/4 lb. imitation crabmeat, shredded
2 eggs
1/2 tsp. salt
1/4 tsp. black pepper
1 jar (1 lb.) alfredo pasta sauce
12 no-boil lasagna noodles
1/4 C. grated parmesan cheese

Heat oven to 350 degrees. Grease 9x13x2 baking dish.

Stir cream cheese, scallions, milk & Old Bay seasoning in large bowl until smooth. Stir in peppers, reserving about a half cup. Add broccoli, reserving a half cup. Add crabmeat, 1 egg, salt & pepper. Whisk remaining egg into alfredo sauce.

Spread about 1/3 cup alfredo sauce into prepared baking dish. Top with 3 noodles & 1/3 crab mixture. Repeat, layering twice with noodles, crabmeat, noodles, crabmeat, noodles, crabmeat. Top with 3 noodles; sprinkle with reserved red pepper & broccoli. Pour on remaining alfredo sauce. Sprinkle with parmesan.

Bake, covered, in 350 oven 30 minutes. Uncover & bake 20-25 minutes, until browned & bubbly. Let stand 10 minutes before cutting. About 12 servings.Print Friendly and PDF