Seafood Lasagna

I found this basic recipe on the web. I would add sardines, smoked oysters, clams and clam juice in the assembly step for real tasty results. Then sprinkle the slice with assorted caviar and smoked salmon.
You NorCal guys are impressive, I'll be up there next year for sure!
Craig (Kayakbuilder)
 

4 Ounce lasagna noodles
28 Ounce jar spaghetti, pasta sauce or favorite homemade recipe
6 Ounce package cooked salad shrimp, thawed and drained
4 Ounces Surimi Seafood, thawed and thinly sliced
1/2 Cup low-fat ricotta cheese
1/4 Cup freshly grated Parmesan cheese
1 Tablespoon minced fresh parsley
1/8 Teaspoon black pepper
2/3 Cup shredded low-fat mozzarella cheese

   
 
Seafood Lasagna
Makes 6 servings

cuisine: Italian

meal type: Entrée, Kid-Friendly

technique: Baked

October is a great time to have friends over for a Saturday night dinner party. Our seafood lasagna is hearty enough for cooler evenings but is also low in fat and calories for your guests who are watching their waistlines…or saving room for dessert. Serve with a tossed salad and some good crusty bread. Enjoy!


Heat oven to 375 F. Prepare lasagna according to package directions. Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp and Surimi Seafood. Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl. To assemble lasagna, place half of noodles in 8 x 8 inch casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonsful on top. Sprinkle with half of mozzarella cheese. Repeat layers. Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting.