Seafood Lasagna

Serves 8
  • 1/2 cup chicken broth
  • 1/2 lb. fresh bay scallops
  • 2 tbsp. Kowalski's Extra Virgin Olive Oil, plus extra for oiling the pan
  • 1 ½ cups chopped onion
  • 8 oz. sliced mushrooms
  • 1 tbsp. finely minced garlic
  • 1 tbsp. Kowalski's Italian Seasoning
  • 1 lb. cooked shrimp, tails removed, chopped
  • 6 ½ oz. canned white crab meat
  • 12 oz. pkg. Kowalski's Fresh Lasagna, divided
  • 6 ½ oz. jar julienne-cut sun-dried tomatoes in olive oil and herbs, drained and blotted dry, divided
  • 32 oz. (2 containers) Kowalski's Fresh Alfredo Sauce, divided
  • 5 oz. baby spinach, divided
  • 12 oz. Kowalski's Italian 4-Cheese Blend Shredded Cheese, divided
  • - fresh basil, for garnish

In a small skillet, bring chicken broth to a boil over medium heat. Add scallops, cooking just until they turn white (2-4 min.); set aside. In a large skillet, heat olive oil over medium heat. Add onion, mushrooms, garlic and Italian seasoning; sauté until onions are soft (about 3 min.). Add shrimp, crab meat and scallops; stir to combine. Brush the bottom of a 13x9" glass baking dish with olive oil. Line the bottom of the dish with 2 pasta sheets; top with 1/2 of the seafood mixture, 1/2 of the sun-dried tomatoes, 1/2 of the Alfredo sauce, 1/2 of the spinach and 1 cup cheese. Layer with 2 additional lasagna sheets and remaining seafood mixture, sun-dried tomatoes, Alfredo sauce, spinach and 1 cup cheese; top with last 2 lasagna sheets. Bake, covered with foil, in a preheated 350° oven for 30 min. Remove foil; top with remaining cheese and return to oven. Continue baking until cheese bubbles and turns golden-brown (25-30 min.). Let stand for 10 min.; garnish with basil before slicing and serving.

Wine Pairing

A rich pasta meal like this one calls for a Vermentino or a dry rosé.