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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 10 |
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I got this recipe from a friend. It's a little trouble to make, but so worth it. It tastes divine! Add a pretty salad and you've got a great meal! Ingredients:
9 uncooked lasagna noodles |
1 (10 1/4 ounce) can condensed cream of shrimp soup |
1/4 cup milk |
15 ounces ricotta cheese |
1 egg |
1 ounce fresh parmesan cheese, grated (1/4 cup) |
5 tablespoons fresh parsley, snipped, divided |
1/4 teaspoon ground black pepper |
1 1/2 cups green onions with tops, sliced |
1 cup red bell pepper, chopped |
1 teaspoon olive oil |
4 garlic cloves, pressed |
12 ounces frozen cooked medium shrimp, thawed |
1 (8 ounce) package imitation crabmeat (you can use fresh) |
3 cups shredded mozzarella cheese (12oz.) |
Directions:
1. Preheat oven to 350°F.
2. Cook noodles according to directions on box.
3. Mix soup and milk in bowl: set aside.
4. Mix ricotta and egg, add parmesan cheese and all but 1 T parsley in bowl and add black pepper. Mix well, set aside.
5. Add green onions, red bell pepper and garlic to hot oil in frying pan and saute 2-3 min till tender.
6. Cut each shrimp in half lengthwise and flake crabmeat: add to sauteed vegetables.
7. Assemble lasagna: Spread 1/4 cup soup mixtre over bottom of rectangular pan (about an 11x8 pan) Top with 3 noodles.
8. Spread half of the ricotta mixture, 1/2 of the veg-seafood mixture and 1/2 of the mozzarella cheese.
9. Repeat layer of noodles, ricotta, veg-seafood mix and mozzarella.
10. Top with remaining noodles, spread with remaining soup mix; sprinkle with remaining mozzarella cheese.
11. Cover and bake 35 minutes.
12. Remove top carefully and continue baking 10-15 min or till hot and bubbly.
13. Remove from oven and sprinkle with reserved parsley.
14. Cut into squares.
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