Seafood Alfredo Lasagna

Sometimes you love a classic, other times you get tired of it – that’s how we started feeling about lasagna.  Don’t get us wrong, we love a traditional Italian lasagna with a good Bolognese sauce and a thick béchamel in the center. But we had an itch for something new! So we incorporated Diva #1’s daddy’s alfredo sauce into a seafood lasagna for something a little different.

Seafood Alfredo Lasagna

Actually we served it for a big family event, and we also made a traditional Italian lasagna, so that everyone can try both and compare the flavours. The verdict is out, though everyone loves a classic lasagna recipe – this was a fun, new dish to add to our repertoire!

 

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Seafood Alfredo Lasagna

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • ALFREDO SAUCE:
  • ¼ cup salted butter
  • ¼ cup all purpose flour
  • 2 cups 15% cooking cream
  • 1 cup milk
  • 1 tbsp chicken base
  • ½ cup Parmigiano
  • salt and pepper
  • Dash of ground nutmeg
  • LASAGNA:
  • 500g Lasagna noodles
  • Butter
  • 1 ½ lb shrimp, peeled and deveined
  • 5 garlic cloves, minced
  • ¼ cup white wine
  • 1 tbsp lemon juice
  • 1 ½ lb fresh crab meat
  • 2 bunches of baby spinach, chopped
  • 1 pack (500g) ricotta cheese
  • ½ cup Parmigiano
  • ½ cup Italian bread crumbs
  • 1 large egg, lightly beaten
  • 2 cups shredded mozzarella cheese
  • 6 slices provolone cheese
  • ¼ cup fresh Italian parsley, finely chopped

Directions:

  1. ALFREDO SAUCE: Melt butter over medium heat in a large saucepan. Stir in flour until smooth, gradually whisk in cream, milk, 1 cup water and chicken base. Whisk and watch thicken
  2. Remove from heat, stir in Parmigiano, nutmeg, salt and pepper. Set aside
  3. LASAGNA: Cook lasagna noodles according to package directions, drain and set aside
  4. In a large pan, heat butter over medium heat. Add shrimp, cook until shrimp turn pink. Remove from pan and set aside
  5. Add garlic to the same pan, cook for 1 minute. Add wine and lemon juice, bring to a boil, and cook until the liquid has reduced by half. Add crab, heat through, stir in shrimp and set aside
  6. Cook the spinach for 3 minutes in a pot of salted boiling water, strain well and set aside
  7. In a large bowl combine 1 cup of the alfredo sauce, ricotta, spinach, Parmigiano, Italian bread crumbs, the lightly beaten egg and 1 cup of mozzarella cheese
  8. Spread ½ cup of alfredo sauce into a greased 13 X 9” baking dish. Layer with noodles until the base of the baking dish is covered, half of the ricotta mixture, half of the seafood mixture and ⅔ cup of alfredo sauce. Repeat layers in a crisscross pattern. The last layer should be noodles covered in alfredo sauce
  9. Sprinkle with the remaining 1 cup of mozzarella cheese and place the provolone cheese on top of the lasagna, evenly spaced
  10. Bake at 350F uncovered for 40-50 minutes or until bubbly and the top is golden brown. Let stand for 10 minutes, sprinkle with Italian parsley and serve

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