Zesty Seafood Lasagna
Source of Recipe
Frank's®
Zesty Seafood Lasagna
Makes 8 servings
Ingredients
2 packages (1.8 ounces each) white sauce mix
4-1/2 cups milk
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
3/4 cup grated Parmesan cheese, divided
3 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
9 oven-ready lasagna pasta sheets
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed
1/2 pound cooked shrimp
1/2 pound raw bay scallops or flaked imitation crabmeat
2 cups (8 ounces) shredded mozzarella cheese, divided
Prep Time 30 minutes
Cook Time 50 minutes
1. Preheat oven to 400°F. Prepare white sauce according to package directions using milk and adding basil, thyme and garlic powder in large saucepan. Stir in 1/2 cup Parmesan cheese and Frank's RedHot Sauce.
2. Spread 1 cup sauce on bottom of greased 13×9×2-inch casserole. Layer 3 pasta sheets crosswise over sauce. (Do not let edges touch.) Layer half of the spinach and seafood over pasta. Spoon 1 cup sauce over seafood; sprinkle with 3/4 cup mozzarella cheese. Repeat layers a second time. Top with final layer of pasta sheets, remaining sauce and cheeses.
3. Cover pan with greased foil. Bake 40 minutes. Remove foil; bake 10 minutes or until top is browned and pasta is fully cooked. Let stand 15 minutes before serving.
Tip Splash Frank's RedHot Sauce on foods after cooking instead of salt and black pepper. Frank's RedHot Sauce perks up the flavor of all foods!
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