Seafood Lasagna

Serves 8
None Specified

1/2 cup organic chicken broth

1/2 lb. bay scallops

2 tbsp. Kowalski's Extra Virgin Olive Oil, plus extra

1 ½ cups chopped onion

8 oz. pkg. sliced mushrooms

1 tbsp. 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 Egg Lasagna Sheets, divided

6 ½ oz. jar julienne-cut sun-dried tomatoes in olive oil and herbs, drained, and blotted dry, divided

30 oz. jarred Alfredo pasta sauce, divided

5 oz. organic baby spinach, divided

12 oz. shredded Italian blend cheese (such as with mozzarella, provolone, Asiago and Parmesan), divided


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; stir in onion, mushrooms, garlic and Italian seasoning, sautéing until onions are soft (about 3 min.). Add shrimp, crab meat and scallops, stirring to combine. Brush the bottom of a 13x9" glass baking dish with olive oil; line the bottom of the pan 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, in a preheated 350° oven 45 min.; remove foil. Top with remaining cheese and continue baking until cheese melts (10-15 min.). Let stand, covered, until set (about 10 min.).