Seafood Lasagna II

Ingredients List
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1 (16 ounce) package lasagna noodles
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2 tablespoons olive oil
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1 clove garlic, minced
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1 pound baby portobello mushrooms, sliced
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2 (16 ounce) jars Alfredo-style pasta sauce
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1 pound shrimp, peeled and deveined
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1 pound bay scallops
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1 pound imitation crabmeat, chopped
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20 ounces ricotta cheese
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1 egg
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black pepper
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6 cups shredded Italian cheese blend
Instructions
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Preheat the oven to 350°F (175°C). Bring a large pot of lightly salted water to a boil, add the pasta, and cook for 8-10 minutes, or until al dente. Drain the pasta.
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Heat oil in a large pan over medium heat. Sauté garlic and mushrooms until softened. Pour in 2 jars of Alfredo sauce, then stir in the shrimp, scallops, and crabmeat. Simmer for 5-10 minutes until heated through. In a separate bowl, mix the ricotta cheese, egg, and pepper.
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In a 9x13-inch baking dish, layer the noodles, ricotta mixture, Alfredo mixture, and shredded cheese. Repeat the layers, making sure to save shredded cheese for the top.
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Bake uncovered in the preheated oven for 45 minutes. Cover the dish and bake for an additional 15 minutes.
Nutritional Information (per serving)
764 | Calories |
46g | Fat |
44g | Carbs |
46g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 764 | |
% Daily Value * | |
Total Fat 46g | 59% |
Saturated Fat 22g | 109% |
Cholesterol 183mg | 61% |
Sodium 1726mg | 75% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 2g | 7% |
Total Sugars 7g | |
Protein 46g | 91% |
Vitamin C 2mg | 2% |
Calcium 620mg | 48% |
Iron 3mg | 16% |
Potassium 589mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5