Seafood Lasagna

A variation of the traditional red-sauced recipe, this luscious lasagna is layered with Alfredo sauce, noodles, and a crab mixture. A sprinkling of red peppers and broccoli completes this one-dish meal.

Seafood Lasagna
Servings: 12 Prep 20 mins Bake 350°F 55 mins


  • 1 pound reduced-fat cream cheese
  • 3 scallions, trimmed and chopped
  • 1/4 cup milk
  • 2 teaspoons Old Bay seasoning or Creole Seasoning
  • 2 sweet red peppers, cored, seeded and finely diced
  • 2 10 ounce boxes frozen chopped broccoli, thawed and squeezed dry
  • 3/4 pound imitation crabmeat, shredded
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1 pound jar alfredo pasta sauce
  • 12 no-boil lasagna noodles
  • 1/4 cup grated Parmesan cheese

Make It

1. Heat oven to 350 degrees . Coat 13 x 9 x 2-inch baking dish with nonstick spray. Stir cream cheese, scallions, milk and Old Bay seasoning in bowl until smooth. Stir in peppers, reserving 1/2 cup, and broccoli, reserving 1 cup. Add crabmeat, 1 egg, salt and pepper. Whisk remaining egg into alfredo sauce.

2. Spread 1/3 cup alfredo sauce into baking dish. Top with 3 noodles, one-third of the crab mixture and one-fourth of alfredo sauce. Repeat layering twice. Top with 3 noodles; sprinkle with reserved red peppers and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.

3. Bake, covered, at 350 degrees for 30 minutes. Uncover; bake an additional 20 to 25 minutes, until browned and bubbly. Let stand 10 minutes.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 321, Fat, total (g): 16, chol. (mg): 87, sat. fat (g): 10, carb. (g): 28, fiber (g): 2, pro. (g): 16, sodium (mg): 999, Percent Daily Values are based on a 2,000 calorie diet.