This is a tasty, healthful combo that makes for a simple (but not necessarily quick) dinner. Be creative and have fun while decorating dishes by adding sour cream, shredded Mexican mix cheese, sliced green onions, fresh cilantro, guacamole, or anything else you desire!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (16 ounce) package lasagna noodles
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 pound baby portobello mushrooms, sliced
- 2 (16 ounce) jars Alfredo-style pasta sauce
- 1 pound shrimp, peeled and deveined
- 1 pound bay scallops
- 1 pound imitation crabmeat, chopped
- 20 ounces ricotta cheese
- 1 egg
- black pepper
- 6 cups shredded Italian cheese blend
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
- In a 9×13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
- Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
Nutrition Facts
| Calories | 764 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 183 mg |
| Dietary Fiber | 2 g |
| Protein | 46 g |
| Saturated Fat | 22 g |
| Sodium | 1726 mg |
| Sugars | 7 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
Too much Alfredo sauce, kinda bland , used shrimp and lobster
It was really good my family loved it
Had this for Christmas Dinner. I used my largest Lasagna pan it almost over-flowed. I did add about 3/4 cup of frozen drained spinach for color. Added a small can of real crab along with the imitation. Other than that, I made the dish per the recipe. I wanted to add more cheese, but I didn’t have room. I was afraid it was going to overflow while cooking, but it did not. The consistency was perfect and it was a big hit. As usual, I only cooked the lasagne half-way before assembling. Same with the seafood. It completed cooking in the pan. Had plenty of leftovers as everyone had small portions due to the richness of the dish.
The recipe was awesome. My family enjoyed it! They gave me A plus for fulfilling this recipe to the T. Thanks alot!
This recipe is so easy to make and the prep time is nothing. I made some changes to the recipe and it was delicious. I used real crab meat as I find imitation crab meat gross. I omitted the scallops, added 2 tbsp of Italian seasoning to the ricotta cheese and used garlic alfredo sauce instead of plain alfredo sauce. The dish is really rich and high in sodium but it is so delicious. I paired it with asparagus, garlic bread and white wine.
This is a great recipe as is, and is just as good using different types of seafood. I make it often and usually pick my proteins based on current seafood prices.
Made it for the first time for a family gathering. It was a hit. A bit of work at the start but so worth it. I made it in the morning and cooked it for supper. Turned out fantastic. A redo for sure!
i used real crab meat and added lobster , IT WAS DELICIOUS!!
We added fresh lobster, scallops and shrimps. Outstanding!!!!
As others have done, I skipped the scallops and basically doubled the shrimp. I also chopped my shrimp to “blend” in better. Super-rich and delish!
I followed this to a tee! I substituted crawfish (being from Louisiana!) instead of scallops and added some sliced fried eggplant and spinach. Was great! Was more like a vegetable/seafood lasagna! Next time I’m thinking I might make a homemade red sauce and try that!
Tried this for first time. Was a little concerned how it would turn out. Follow direction but instead of lobster I used flounder. Also made a extra white sauce. Family loved it, it’s a expense meal but would recommend to others. Will make again!
i will make it again it was great !
I used scallops, shrimp and lobster in this dish. I’ve made it twice and it’s now a family favorite.
Very nice. I used the jar sauce with mushroom and added spinach.
Love this recipe! I use the no boil lasagna noodles and it comes out great! I also tweak a little – I mix some shredded parmesan with the ricotta. And use whatever seafood I currently have – this time was mussels, baby clams, scallops, shrimp, and calamari. I just make sure I put my dish on a cookie sheet; it makes it so much easier if there is a spill.
I added herbs and extra seasoning than whay was called for. It was still kinda blah. I had a little regret using 3 pounds of seafood in this recipe. But it was okay. Especially if you really love Alfredo.
This was delicious, and here are my tips for this recipe: because it’s so rich, I suggest using part-skim ricotta cheese and half the amount of cheese. I used 2 15-oz. jars of Bertolli garlic alfredo sauce and 1 extra clove of garlic, and it was delicious. I also used a tip by another reviewer and added a defrosted and drained box of chopped spinach to the ricotta mixture to add color, and it turned out being a great idea. This recipe definitely makes more than a 13″ x 9 pan can hold (with the exception of the ricotta mixture, which I used all of), so I made a mini version of the leftover ingredients in a 8″ x 8″ pan. I would definitely make this recipe again with my tweaks.
Made no changes. Great. Comfort food very good
This has been a big hit with family and friends! I highly recommend this wonderful recipe. I made it as instructed and it had come out perfect each time.
This was a huge winner, I read other reviews and bought Classico alfredo sauce with roasted garlic – they are only 12 oz jars, so it was just the right amount of sauce. I used crab, prawns, and sole, cut the prawns up and dried all the seafood thoroughly before adding to the sauce. It presented nicely because I found the mushroom soup recipe looked an unappetizing gray colour when served, this was fab. I will make many times again, thank you.