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Seafood Lasagna

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    Ingredients Jump to Instructions ↓

    1. 1 pound reduced-fat cream cheese

    2. 3 scallions, trimmed and chopped

    3. 1/4 cup milk

    4. 2 teaspoons Old Bay seasoning or Creole Seasoning

    5. 2 sweet red peppers, cored, seeded and finely diced

    6. 2 boxes (10 ounce each) frozen chopped broccoli, thawed and squeezed dry

    7. 3/4 pound imitation crabmeat, shredded

    8. 2 eggs

    9. 1/2 teaspoon salt

    10. 1/4 teaspoon black pepper

    11. 1 jar (1 pound) alfredo pasta sauce

    12. 12 no-boil lasagna noodles

    13. 1/4 cup grated Parmesan cheese

    Instructions Jump to Ingredients ↑

    1. Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick spray. Stir cream cheese, scallions, milk and Old Bay seasoning in bowl until smooth. Stir in peppers, reserving 1/2 cup, and broccoli, reserving 1 cup. Add crabmeat, 1 egg, salt and pepper. Whisk remaining egg into alfredo sauce.

    2. Spread 1/3 cup alfredo sauce into baking dish. Top with 3 noodles, one-third of the crab mixture and one-fourth of alfredo sauce. Repeat layering twice. Top with 3 noodles; sprinkle with reserved red peppers and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.

    3. Bake, covered, at 350 degrees for 30 minutes. Uncover; bake an additional 20 to 25 minutes, until browned and bubbly. Let stand 10 minutes.

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