seafood lasagna

How To Make seafood lasagna

• 1

  The seafood blend: Take all frozen seafood and defrost in one bowl or colander. If using a bowl make sure to drain off all the liquid before using in the lasagna. I like to add 1 ladle of the sauce to the seafood, but it's not necessary.
• 2

  For the sauce: heat a med. saucepan over med/high heat; add approx. 1 T each olive oil and butter; cook onion til tender add garlic; add the jars of Alfredo sauce and bring to a soft boil; add 2 T oregano and 4 T parsley Turn off the heat and let sit while you get the rest of your ingredients together.
• 3

  For the cheese: Combine together 1 of the pkgs of shredded mozzarella, the ricotta, egg, parmesean cheese, add remaining parsley and oregano, If mixture is too thick add some of your sauce. I find that adding 1-2 ladlefuls of sauce usually makes it the consistency I like for spreading.
• 4

  to build the lasagna: start by taking a ladle of sauce and spreading over the bottom of the pan; next layer in the oven ready noodles, placing them close but not overlapping; follow with the cheese mixture; next add the seafood in a nice layer; cover with sauce and repeat ending with sauce. Top off with the remaining pkg of shredded cheese.
• 5

  To bake: Preheat oven to 350; place pan of lasagna on a cookie sheet to prevent the bottom from burning; bake for 30 mins covered with foil; remove foil and bake for an additional 15 mins; let sit for 15 mins before cutting to serve.
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