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Seafood Lasagna




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




1 pound light cream cheese (1/3 less fat)
3 scallions, chopped
1/4 cup milk
2 teaspoons Old Bay seasoning or creole seasoning
2 sweet red peppers, cored, seeded and finely diced
2 boxes (10 ounces each) frozen chopped broccoli, thawed, squeezed dry
3/4 pound imitation crabmeat, shredded
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar (1 pound) reduced-fat alfredo pasta sauce
12 no-boil lasagna noodles
1/4 cup grated Parmesan cheese

Recipe



Preheat oven to 350°. Grease 13 x 9 x 2 inch baking dish. Stir cream cheese, scallions, milk and Old Bay seasoning in large bowl until smooth. Stir in peppers, reserving 1/2 cup, and broccoli, reserving 1 cup. Add crabmeat, 1 egg, salt and black pepper. Whisk remaining egg into alfredo sauce.


Spread1/3 cupalfredo sauce into prepared baking dish. Top with 3 noodles and 1/3 crab mixture. Repeat, layering twice with noodles, crabmeat, noodles, crabmeat. Top with 3 noodles; sprinkle with reserved red pepper and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.


Bake, covered, in 350° oven 30 minutes. Uncover, bake 20 to 25 minutes, until browned and bubbly. Let stand 10 minutes.