It’s no secret that I love me some lasagna. Of course, I’m really not a fan of the traditional version since I don’t consume red meat. Thus, I’ve developed quite a few of my own specialty lasagna recipes over the years, incorporating some of my favorite flavors like chicken fajita and chicken and spinach artichoke dip varieties. However, this one is, far and away, my favorite so far. Since I love seafood Alfredo pasta dishes, I’m actually surprised it took me this long to think of throwing it all together in a lasagna. Regardless, it’s delicious - and it’s even pretty darn tasty reheated.
9 lasagna noodles
1 lb. cooked shrimp (thawed if frozen) with tails removed
8 oz. crab meat
8 oz. lobster meat
16 oz. small curd cottage or ricotta cheese
3 tsp. dried parsley
3 tsp. garlic powder
3/4 cups grated parmesan cheese
3 eggs. slightly beaten
1 - 14.5-oz. jar Alfredo sauce (or homemade), divided
2-12 to 3 cups shredded mozzarella cheese (I used a mozzarella-provologne blend)
Preheat oven to 350°. Cook the lasagna noodles according to package directions. Once the pasta is done boiling, add the shrimp, crab and lobster meat to the water to warm. Meanwhile, In a large bowl, combine the cottage or ricotta cheese, parsley, garlic powder and parmesan cheese; stir in eggs and mix. Set aside. Drain noodles and seafood. In another large bowl, combine the drained seafood with 2/3 of the Alfredo sauce. Spray a 9-by-13-inch baking dish with cooking spray. Pour the rest of the Alfredo sauce into the bottom of the pan. Place 3 lasagna noodles on top. Spread 1/3 of the cottage/ricotta cheese mixture over the noodles. Spread 1/3 of the seafood and sauce mixture over the cottage/ricotta cheese mixture. Sprinkle with 1/3 of the shredded cheese. Continue layering until all ingredients are used up. Cover the lasagna with aluminum foil and bake for 35 to 45 minutes. Uncover and bake an additional 15 minutes. Let stand about 15 to 20 minutes before cutting. Serve with garlic bread if desired.