Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Seafood-Spinach Lasagna

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 12 servings Total Time: 1 hr 40 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 9 uncooked lasagna noodles
  • 1 Tbsp. butter
  • 1 cup bay scallops, cut into bite-size pieces 1 can (6 oz.) crabmeat, cut into small pieces
  • 1 cup deveined, peeled medium shrimp
  • 1 large onion, chopped
  • 3 cloves minced garlic
  • 1 container (8 oz.) container Philadelphia light cream cheese with chives and onion
  • 1 container (10 oz.) refrigerated reduced-fat Alfredo sauce
  • 1/3 cup chicken broth
  • 1 container (16 oz.) 1% fat ricotta cheese
  • 3 cups ( 12 oz.) shredded Kraft Italian cheese blend cheese
  • 1 box (9 oz.) frozen spinach, thawed & squeezed dry
  • 1/4 cup chopped fresh basil leaves
  • 1 egg, slightly beaten
make it
Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray. Cook and drain noodles as directed on pkg. In large skillet, melt butter over medium heat. Add scallops, cook 2 min, stirring constantly until firm and opaque. Remove to medium-sized bowl. Add crabmeat and shrimp to bowl, cover, refrigerate.

In same skillet, cook onion & garlic for 5 min, stirring, until onions are softened. Reduce heat to low. Stir in cream cheese until softened. Beat in Alfredo sauce and broth with whisk, remove from heat.

In medium bowl, stir together ricotta cheese, 2 cups of Kraft Italian cheese blend, the spinach, basil and egg, set aside.

Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread 1/2 (about 1-1/2 cups,) of the ricotta mix and 1/3 of the seafood mix over noodles. Spread with 2/3 cup of cream cheese mix. Top with 3 noodles, remaining ricotta mix, half the remaining seafood, and 2/3 cup of cream cheese sauce. Top with remaining noodles, seafood, and cream cheese sauce. Cover with foil.

Bake for 40 minutes. Uncover, sprinkle with remaining 1 cup shredded cheese. Bake uncovered 10 min or until cheese is melted. Let stand 10 min before cutting.
My family always raves about this dish.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email