Seafood Lasagna

This colorful seafood and vegetable lasagna takes time to assemble, but once it’s in the oven, a hostess can mingle with guests.


  • 9   uncooked lasagna noodles
  • 1 can (10 3/4 ounces) condensed cream of shrimp soup
  • 1/4 cup milk
  • 1 container (15 ounces) ricotta cheese
  • 1   egg
  • 1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
  • 5 tablespoons fresh parsley, snipped, divided
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups green onions with tops, sliced
  • 1 cup red bell pepper, chopped
  • 1 teaspoon olive oil
  • 4   garlic cloves, pressed
  • 12 ounces frozen, cooked medium shrimp, thawed
  • 1 package (8 ounces) flake-or chunk-style imitation crabmeat
  • 3 cups (12 ounces) shredded mozzarella cheese


  1. Preheat oven to 350°F. Cook noodles according to package directions in (6-qt.) Dutch Oven; drain. Mix soup and milk in Small Batter Bowl; set aside.  

  2. In Classic Batter Bowl, mix ricotta cheese and egg. Using Rotary Grater, grate Parmesan cheese into Batter Bowl. Snip parsley using Professional Shears. Reserve 1 tablespoon. Add remaining 4 tablespoons parsley and black pepper to Batter Bowl; mix well and set aside.

  3. Slice green onions with Chef’s Knife. Chop bell pepper using Food Chopper. Heat oil in (12-in.) Skillet over medium heat. Add green onions, bell pepper and garlic pressed with Garlic Press; cook and stir 2-3 minutes or until tender. Remove pan from heat. Cut each shrimp crosswise in half. Coarsely flake crabmeat. Add seafood to vegetables.  

  4. To assemble lasagna, spread 1/4 cup of the soup mixture over bottom of Rectangular Baker. Top with 3 noodles. Spread half of the ricotta mixture over noodles. Sprinkle with half of the vegetable-seafood mixture and 1 cup of the mozzarella cheese. Repeat layers of noodles, ricotta mixture, vegetable-seafood mixture and mozzarella cheese. Top with remaining 3 noodles. Spread with remaining soup mixture; sprinkle with remaining cheese.

  5. Cover Baker with Rectangular Lid/Bowl. Bake 35 minutes. Carefully remove Lid/Bowl, lifting away from you. Continue baking 10-15 minutes or until hot and bubby. Remove from oven; sprinkle with reserved parsley. Let stand 15 minutes. Cut into squares; serve using Large Serving Spatula.


  • 12  servings

Nutrients per serving:

Calories 270, Fat 11 g, Sodium 550 mg, Dietary Fiber 1 g 

Cook's Tips:

Substitute condensed cream of celery soup for shrimp soup, if desired. Using whole-milk ricotta cheese will add extra richness and creaminess to this lasagna, but part-skim ricotta works fine too. Assemble lasagna, cover and refrigerate. When ready to bake, remove from refrigerator while preheating oven. Increase covered baking time 10 minutes.

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