Seafood Lasagna


  • Lasagna noodles
  • 1 can condensed cream of shrimp or cream of celery soup
  • 1/4 cup milk
  • 1 (15 ounce) container ricotta cheese
  • 1 egg
  • 1/4 cup (1 ounce) fresh Parmesan cheese, grated
  • 5 tablespoons fresh parsley or 2 tablespoons dried
  • 1/4 teaspoon pepper
  • 1 1/2 cups green onions with tops, sliced
  • 1 cup chopped red bell pepper
  • 1 teaspoon olive oil
  • 4 garlic cloves, pressed
  • 12 ounces frozen, cooked medium shrimp, thawed
  • 1 (8 ounce) package flake or chunk style imitation crabmeat
  • 3 cups (12 ounces) shredded mozzarella cheese


  1. Cook the pasta according to directions.
  2. Mix soup and milk in a small bowl and set aside.
  3. Mix ricotta and egg, add parmesan, parsley and pepper. Mix well and set aside.
  4. Heat oil (or not), then add the onions, bell pepper, and garlic for 2 to 3 minutes until veggies are soft, then take off heat.
  5. Cut each shrimp in half crosswise (if using small shrimp, omit this step) Coarsely flake crab. Add seafood to vegetable mixture and stir.
  6. To assemble: Spread 1/4 cup of the soup mixture over the bottom of the dish. Top with 3 noodles. Spread half of the ricotta cheese mixture over noodles. Sprinkle with half of the vegetable-cheese mixture and 1 cup of mozzarella.
  7. Repeat layers of noodles, ricotta mixture, vegetable-seafood mixture and mozzarella.
  8. Top with remaining 3 noodles; spread with the soup mixture. Sprinkle with remaining cheese.
  9. Cover the dish. Bake for 35 minutes at 350 degrees.
  10. Remove cover, then bake for another 10 to 15 minutes or until hot and bubbly.
  11. Remove from oven. Let stand for 5 to 15 minutes before serving.

Yield: 12 servings

270 cals, 11g fat, 3g sat fat, 550mg sodium, 1.5g fiber

Recipe credit: Pampered Chef