Seafood Lasagna

Serves 8
  • 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. Kowalski’s Fresh Alfredo Sauce, divided
  • 5 oz. organic baby spinach, divided
  • 12 oz. Kowalski’s Italian 4-Cheese Blend, 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.).