Seafood Lasagna
Ingredients
½ cup
chicken broth
½ 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 Egg Lasagna Sheets (from the Dairy Department), divided
6 ½ oz. jar
julienne-cut sun-dried tomatoes in olive oil and herbs, drained and blotted dry, divided
32 oz. (2 pkgs.)
Kowalski's Signature Fresh Alfredo Sauce (from the Dairy Department), divided
5 oz.
baby spinach, divided
12 oz.
Kowalski's Italian 4-Cheese Blend Shredded Cheese, divided
- fresh basil leaves, sliced into ribbons, for garnish
Directions
- Preheat oven to 350°.
- 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 onion is 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 ½ of the seafood mixture, ½ of the sun-dried tomatoes, ½ of the Alfredo sauce, ½ of the spinach and 1 cup cheese.
- Layer with 2 additional lasagna sheets, followed by remaining seafood mixture, sun-dried tomatoes, Alfredo sauce, spinach and 1 cup cheese.
- Top with last 2 lasagna sheets; bake, covered with foil, in the preheated oven for 30 min.
- Remove foil; top with remaining cheese. Return to oven; continue baking until cheese bubbles and turns golden-brown (25-30 min.).
- Remove from oven; let stand for 10 min.
- Garnish with basil; slice before serving.
