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
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.
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.
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.
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
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.