Seafood Lasagna
  • Cooking Time: 60 minutes
  • Servings: 12
  • Preparation Time: 30 minutes
  • 9 uncooked lasagna noodles
  • 10.5 oz. condensed cream of shrimp soup
  • 1/4 cup of milk
  • 15 oz. ricotta cheese
  • 1 egg
  • 1/4 cup fresh parmesan
  • 5 tablespoons fresh parsley, snipped, divided
  • 1/4 teaspoon ground black pepper
  • 1.5 cups green onions with tops, sliced
  • 1 cup red bell pepper , chopped
  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves, pressed
  • 12 oz. medium shrimp, cooked
  • 8 oz package of imitation crab meat
  • 3 cups of mozzarella cheese, shredded
  1. Preheat oven to 350 degrees.
  2. Cook lasagna noodles according to package directions, drain and set aside.
  3. Mix soup and milk and set aside.
  4. In separate bowl, mix ricotta cheese, egg, grated parmesan, 4 tablespoons of snipped parsley and black pepper. Mix well and set aside.
  5. Slice green onions and chop bell pepper.
  6. Heat oil in frying pan over medium heat, fry onion, pepper and garlic until tender. Remove from heat and add seafood.
  7. In rectangular baker, spread 1/4 cup of soup mixture on bottom. Top with three noodles. Spread half ricotta mixture over the noodles. Sprinkle with half the seafood mixture and one cup of the mozzarella cheese.
  8. Repeat layers of noodles, ricotta mixture and sprinkle with remaining cheese. Cover and bake for 35 minutes.
  9. Carefully remove cover and bake for another 10-15 minutes or until hot and bubbly. Remove from oven and sprinkle with remaining parsley.
  10. Let stand for 15 minutes and then cut into squares.
First made on Christmas Eve 2000 for the feast of the seven fishes tradition.