Seafood Lasagna

Seafood Lasagna
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Calories 495 cals
Total Fat 17 g
Cholesterol 157 mg
Dietary Fiber 3 g
Sodium 816 mg
Protein 33 g
Total Carbohydrate 51 g

Prep Time: 30 Minutes

Time to Table: 1 Hour 15 Minutes

Serves: 10 (1-1/4 cups per serving)


  • 7 dry lasagna noodles
  • 1 tablespoon butter
  • 1 pound seafood (shrimp and scallops), coarsely chopped
  • 1 tablespoon all purpose flour
  • 1 15 ounce jar garlic Alfredo sauce
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh dill
  • 1 1/2 cup Daisy Cottage Cheese
  • 2 cups frozen loose leaf chopped spinach, thawed and drained
  • 1 egg
  • 1 1/2 cups shredded Mozzarella cheese


Cook the lasagna noodles as directed on the package; drain. Heat the butter in a medium skillet. Add the seafood and sauté 2 to 3 minutes or until the shrimp are pink. Stir in flour, 1 cup of the Alfredo sauce, 1/2 cup of the Parmesan cheese and the dill. Cook until thoroughly heated. Remove from the heat; set aside. Mix the cottage cheese, spinach, egg, 1/4 cup Parmesan cheese and 1/2 cup of the mozzarella cheese. Pour 1/4 cup of the remaining Alfredo sauce over the bottom of an 8 inch square baking dish that has been sprayed with nonstick cooking spray. Add a layer of noodles, cutting to fit and overlapping slightly. Add a layer of half of the cheese mixture, half the seafood mixture and a layer of noodles, cutting to fit. Repeat the layers, ending with layer of noodles. Spread the remaining Alfredo sauce over the noodles and top with the remaining mozzarella cheese. Bake in a preheated 350 degree oven until bubbling around edges and golden brown on top, about 30 to 40 minutes. Let stand 15 minutes before serving.


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