Scallop and Crab Lasagne

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    Scallop and Crab Lasagne

    Scallop and Crab Lasagne

    (137)
    2hours


    132 people made this

    This rich seafood lasagne takes a while to prepare, but it is well worth it! Perfect for when you need a seafood fix.

    Ingredients
    Serves: 12 

    • 500g lasagne sheets
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 500g baby portobello mushrooms, sliced
    • 900g Alfredo-style pasta sauce
    • 500g prawns, peeled and deveined
    • 500g scallops
    • 500g crabmeat, chopped
    • 550g ricotta cheese
    • 1 egg
    • black pepper
    • 6 cups grated cheese blend

    Directions
    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Preheat oven to 180 degrees C. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in Alfredo sauce. Stir in prawns, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
    3. In a 20x30cm baking dish, layer lasagne, ricotta mixture, Alfredo mixture and grated cheese. Repeat layers until all ingredients are used, ensuring that there is grated cheese for the top.
    4. Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
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    Reviews and Ratings
    Global Ratings:
    (137)

    Reviews in English (137)

    by
    275

    I made a few adjustments based upon previous comments and my family preferences. I used 4 oz less Alfredo sauce because the jars weren't the recommended size. The Alfredo sauce was garlic flavoured plus I added an extra garlic clove. To compensate for the lack of Alfredo sauce, I added 2 cups of whipping cream. The seafood I added was lobster, crab and scallops although next time I would skip the scallops because they didn't add any flavour. I also used two cups more cheese than called for. The extra cheese and whipping cream made the lasagna moist but not runny after resting out of the oven for 6 minutes. The next day the leftovers were still scruptious and had a wonderful texture. I would recommend adding chopped spinach for some colour because the dish did look anemic. My brunch guests were suitably impressed with this lasagna and I would certainly recommend this recipe.  -  08 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    146

    Delicious, and didn't call for a lot of "hard-to-find" ingredients. Did require the use of several dishes, but well worth the effort. I skipped the scallops and added extra shrimp and crabmeat. This definitely got a double thumbs-up from all consumers!  -  14 May 2002  (Review from Allrecipes USA and Canada)

    by
    123

    Absolutely to die for!! I made this recipe for company this weekend. I prepared it on Saturday and stuck it in the refrigerater and then baked it the next day at 350 for 50 minutes covered with foil and then another 20-25 minutes uncovered. It was wonderful! That way I was able to enjoy my company and not feel exhausted from preparing this time consuming meal the same day. I used the Quick and Easy Alfredo Sauce recipe from this site and it was delicious. I had to alter that recipe to 6 servings rather than 4 to make enough alfredo sauce to get the 32 ounces called for in this recipe. I also used real king crab legs rather than imitation and it was well worth the cost and time to crack them all open. And then I used a pound of medium shrimp and a pound of squat lobster chunks. Next time I'll probably just do the crab and shrimp and forget the lobster. I just happend to have that in the freezer and used it up. I would give this recipe 10 stars if I could!  -  03 Jul 2006  (Review from Allrecipes USA and Canada)

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