Ingredients Jump to Instructions ↓

  1. 9 uncooked lasagna noodles

  2. 1 can condensed cream of shrimp soup

  3. 1/4 cup milk

  4. 15 oz ricotta cheese

  5. 1 egg

  6. 1/4 cup fresh parmesan cheese , grated

  7. 1 Tbsp fresh parsley , chopped, divided

  8. 1/4 tsp ground black pepper

  9. 1 1/2 cups green onions w/tops, sliced

  10. 1 cup red bell pepper , diced

  11. 1 tsp olive oil

  12. 4 garlic cloves , pressed

  13. 12 oz cooked medium shrimp

  14. 8 oz crab meat (you can use fake if you like)

  15. 3 cups mozzarella cheese , shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ºF.

  2. Cook noodles according to package directions, drain.

  3. SOUP MIXTURE: Mix soup and milk in small bowl and set aside.

  4. RICOTTA MIXTURE: In large bowl, combine ricotta, parmesan, egg, 4 Tbsp parsley, and black pepper. Mix well, set aside.

  5. SEAFOOD MIXTURE: In large skillet, heat oil over medium heat. Add green onions, bell peppers, and garlic. Cook and stir for 2-3 minutes till tender. Remove from heat. Cut each shrimp crosswise in half. Flake crab meat. Add seafood to vegitables.

  6. Assemble Lasagna: spread 1/4 cup of soup mixture over bottom of 13x9x2 baking dish.

  7. Top with 3 noodles. Spread 1/2 of ricotta mixture over noodles. Sprinkle with half of the seafood mixture and 1 cup of mozzarella cheese.

  8. Repeat #7: noodles, ricotta mixture, seafood mixture, and mozzarella.

  9. Top with last 3 noodles. Spread remaining soup mixture over noodles. Sprinkle with remaining cheese.

  10. Cover with foil and bake 35 minutes. Carefully remove foil. Continue baking 10-15 minutes or until hot and bubbly. Remove from oven: sprinkle with reserved parsley. Let stand 15 minutes. Cut into 12 squares, and serve.

  11. Nutrients per serving:

  12. calories 270 fat 11g (less if you use part skim Ricotta, egg beaters, 2% or skim milk.

  13. sodium 550 mg (less if you can find reduced sodium soup.)

  14. dietary fiber 1 g. (more if you use whole grain pasta)


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