I'm about to get right to the point here so this is going to be short and sweet. We can thank Family Circle for this one and believe you me, it's a real keeper.
I make absolutely no excuses for using a ready made alfredo sauce (I used Bertolli) and as luck would have it, I even cut some calories along the way by reducing the cream cheese in the recipe by one half. It made no sense to have a quarter pound of imitation crab left over either, so I threw in a whole pound and only used 1 egg in the filling, leaving out the one that was supposed to go into the alfredo sauce. I cut the veggies in half though but added a few slices of fresh mozzarella during the last 5 minutes of cooking time too, just because I had it and I love the way it melted on top and bathed the dish in creamy glory.
The result was a fabulously flavored lasagna that truly does take between 15 and 20 minutes to get into the oven thanks to the use of "no boil" lasagna noodles. It's a great way to get some veggies into your diet, never mind budget conscious because crab with a "K" aka imitation stuff aka pollock made to look like crab tastes great and hardly made a dent in the old pocket book; however, saying all of that, I'll make it again using shrimp, scallops and real crab someday when my ship comes in and I'm sure it'll be good but I'm not positive it'll be any better.
I might even substitute leftover turkey for the seafood and maybe some spinach or kale for the broccoli and spice it all up with a little thyme and rosemary instead of the old bay seasoning and create a whole new and wonderful dish ...(is that sentence long enough, ya think? Can you tell my mind's going 500 mph?)
Before I go, I have to warn you though. There's absolutely no way one could get 12 servings out of a dish of the stuff but I suppose because it's not as rich or calorie laden as the original, it doesn't matter overly much in the long run anyway...at least that's my story and I'm stickin' to it.
And with that...I gotta' run. Happy Thanksgiving everyone. I'm sure most of you will be doing what I'll be doing most of today and that is preparing for some darn good eats tomorrow! Have fun, stay sane and be safe!
Seafood Lasagna (from JBug’s Kitchen, adapted from Family Circle via familycircle.com)
1 – 8 ounce package reduced fat cream cheese, softened
3 green onions, finely chopped
2 tablespoons milk
2 teaspoons Old Bay seasoning
1 cup chopped assorted sweet peppers, divided
10 ounces frozen broccoli, defrosted, squeezed dry and chopped (divided)
1 pound imitation crabmeat, shredded
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 – 1 pound jar alfredo pasta sauce (I used Bertolli)
12 no boil lasagna noodles
1/4 cup shredded parmesan cheese
4 slices fresh mozzarella
Preheat oven to 350. Coat a 13 x 9 inch casserole dish with cooking spray and set aside.
In a large bowl whip cream cheese until light and soft. Stir in green onions, milk, Old Bay seasoning, 3/4 cup of peppers, 2/3 of broccoli, crabmeat, egg, salt and pepper. Mix well to combine.Place one quarter of alfredo sauce onto bottom of casserole dish and top with 3 noodles. Add one third of seafood filling mixture and drizzle with another fourth of alfredo sauce. Add another layer of noodles and repeat process, ending with noodles and alfredo sauce. Top with remaining peppers and broccoli and sprinkle with parmesan cheese. Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes then top casserole with mozzarella slices. Return to oven for another 5 minutes to melt cheese. Let stand 10 minutes before cutting. Serves 6 to 8.
A year ago - Apple, Swiss and Squash Soup
Two year's ago - Baked Four Cheese Spaghetti