Four Cheese Seafood Lasagna
2 Tbsp. butter
1 small yellow onion, chopped
1 each medium green and red bell peppers, seeded and
chopped
2 cloves garlic, minced or pressed
2 cups fresh mushrooms, sliced
2 lbs. uncooked seafood, shrimp, scallops, or precooked
crab
1 (23-to 26-oz.) jar preparedAlfredo sauce
1 (10-oz.) package frozen chopped spinach, thawed and
drained |
Salt and pepper to taste
1 carton (16 oz.) Wisconsin Ricotta cheese or creamed
cottage cheese
3 large eggs, lightly beaten
1 cup Wisconsin Parmesan cheese, grated
1 (9 oz.) package no-boil (7 x 3-1/2 inch) lasagna sheets
1-1/2 cups Wisconsin Mozzarella cheese, shredded
1-1/2 cups Wisconsin Cheddar cheese, shredded |
Preheat oven to 350ºF. Lightly butter
a 13 x 9 x 2-inch lasagna or cake pan with straight sides.
In a large saucepan, melt the butter and add the onion,
peppers, garlic, and mushrooms. Sauté, stirring for
5 minutes or until vegetables are tender. Add the seafood
and continue cooking on high until seafood is cooked through,
about 5 minutes. Stir in the Alfredo sauce and spinach.
Season with salt and pepper. To make the cheese filling,
combine Ricotta or cottage cheese, eggs, and Parmesan cheese.
To assemble the lasagna, spread 2 cups of sauce in prepared
pan. Cover with 4 lasagna noodles down the middle of the
pan, overlapping just slightly. (The two long edges will
seem to be uncovered by the noodles, but during cooking
they expand to the edges.) Top with 1/3 of the cheese filling
mixture and 1/4 of the sauce. Add 1/2 cup each of Mozzarella
and Cheddar cheese. Repeat layering twice. For the final
layer, top with the last 4 lasagna noodles, remaining sauce,
and shredded cheese. Bake for 45 to 50 minutes or until
golden brown. Let stand 15 minutes before serving. Makes
8 to 12 servings. Recipe inspired by Green Acres, Sauk City.
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