White Seafood Lasagna

This is simple and quick to assemble and tastes like it was made by a pro.

"Haven't cooked this yet, but sounds great. Might need some buttered, toasted Panko breadcrumbs to top/give great crunchy flare! Fun!"

- EggplantHead

Cuisine: Main Ingredient: Shrimp

(4, 1) 100% would make again (reviews)

13 people want to try | 26 have favorited

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Recipe
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Nutrition
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Ingredients

Ready in 45 minutes
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Original recipe makes 9 Servings

Verified by krissalas

1 jarAlfredo sauce; or make your own

1 cancream of shrimp soup; or cream of mushroom

1 candrained crab meat; or small shrimp

1/2 poundItalian blend cheese; shredded

1 poundmozzarella cheese; shredded

1/2 lemon; juiced

1 pounduncooked shrimp; shelled

1 poundlasagna noodles; cooked

White Seafood Lasagna Preparation

Preheat oven to 350 degrees F. Take a 13x9 pan and spray the sides and bottom with cooking spray.

Mix Alfredo, cream of soup, crab, lemon juice and cheeses in a bowl.

Lay 3 of the noodles in the bottom of the dish. Cover the noodles with 1/3 of the sauce. Place 1/2 of the shrimp on top. If they are large chop them up. 50-60 per pound work well with out chopping them up. I put about 10 per noodle.

Place a layer of noodles on top and press down to push the shrimp into the sauce. Repeat the layer. Top the layer with the last noodles and cover with sauce. (I like to put a little Parmesan on top of the sauce.)

Bake for 45-60 minutes until it is bubbly. It will be on the longer side if the cheese is cold. Once it is out of the oven let set for 15 -20 minutes to jell up.