Seafood Lasagna

Total Time: 2 hours
Serves: 6
Seafood Lasagna
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  • 1 pound reduced-fat cream cheese
  • 3 scallions, trimmed and chopped
  • 1/4 cup milk
  • 2 teaspoons Creole Seasoning
  • 2 sweet red peppers, cored, seeded and finely diced
  • 2 boxes (10 ounce each)  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 jar (1 pound) alfredo pasta sauce
  • 12 no-boil lasagna noodles
  • 1/4 cup grated Parmesan cheese


  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.
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