Posting this recipe fast (hope I didn’t forget anything) so I can go play with my boys! I’ll edit it later and add additional pictures. Gotta run!
Note: This only makes a couple of layers in an 8 x 10 pan. You may want to increase the recipe.
Roasted Asparagus, Portabella and Seafood Alfredo Lasagna
Ingredients
- lasagne noodles, I used 6 for an 8×10 pan
- bundle asparagus
- 8 oz portabella mushrooms
- 8 to 12 oz seafood of your choice, more or less
- 16 oz jar roasted garlic alfredo sauce, your choice or homemade
- 1 cup ricotta cheese, homemade
- 1 1/4 cup parmesan cheese, grated
- 1 1/2 cups mozzarella cheese, homemade, or 6 cheese sticks
- 1 egg
- sea salt to taste
- freshly ground pepper to taste
- olive oil or olive oil spray
What to do
Heat oven to 400. Spray 2 cookie sheets with olive oil. Clean mushrooms, slice, put on cookie sheet and spray with olive oil..drizzle if you don’t have spray. Rinse asparagus, bend the bottom of it and it should break where the tough part is. Cut into 4 or 5 pieces and put on cookie sheet and spray or drizzle, with olive oil. Sprinkle sea salt and freshly ground pepper on top. Cook for 8 minutes, turn vegetables over and cook another 5-7 minutes until starting to brown and not completely cooked. Reduce heat to 350 degrees.
While vegetables are roasting, heat 2 tablespoon butter in skillet. Once hot, add garlic and seafood. Reduce heat and simmer until shrimp are pink, scallops are opaque and firm, canned crab meat or imitation can be added to the lasagna without cooking.
While the veggies are cooking, heat water to boil. Cook lasagna al dente according to directions, place on paper towels to drain. You can skip this by using lasagna that requires no cooking.
Mix alfredo sauce and ricotta, 1 cup each parmesan and mozarella cheeses in a bowl with egg.
Spray pan with olive oil. Put a thin layer of cheese mixture on bottom of pan. Layer of lasagna noodles next. Another layer of cheese mixture then 1/2 seafood, asparagus and mushrooms. Repeat with rest of cheese and noodles, seafood, asparagus and mushrooms. Sprinkle with 1/2 cup mozzarella and 1/4 cup parmesan cheeses. Cover and bake in oven for 15 minutes. Turn around and cook another 10 minutes or until starting to bubble. Remove cover and cook another 3-5 minutes until cheese has melted.
