Ingredients
- 9 uncooked lasagna noodles
- 1 tablespoon butter or margarine
- 10 oz bay scallops (about 1 cup), cut into bite-size pieces
- 1 can (6 oz) cooked crabmeat (about 1 cup)
- 6 oz cooked deveined peeled medium shrimp, tail shells removed (about 1 cup)
- 1 large onion, chopped (1 cup)
- 3 cloves garlic, finely chopped
- 1 container (8 oz) cream cheese with chives and onion
- 1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
- 1/3 cup dry white wine or chicken broth
- 1 container (16 oz) ricotta cheese
- 3 cups shredded Italian cheese blend (12 oz)
- 1 box (9 oz) Green Giant® frozen spinach, thawed and squeezed dry
- 1/4 cup chopped fresh basil leaves
- 1 egg, slightly beaten
Description
The Mild Flavors Of Scallops, Crab And Shrimp Pair Well With A Rich And Creamy White Sauce.
Betty Crocker
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