“I got this recipe from a friend. It's a little trouble to make, but so worth it. It tastes divine! Add a pretty salad and you've got a great meal!”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cook noodles according to directions on box.
  3. Mix soup and milk in bowl: set aside.
  4. Mix ricotta and egg, add parmesan cheese and all but 1 T parsley in bowl and add black pepper. Mix well, set aside.
  5. Add green onions, red bell pepper and garlic to hot oil in frying pan and saute 2-3 min till tender.
  6. Cut each shrimp in half lengthwise and flake crabmeat: add to sauteed vegetables.
  7. Assemble lasagna: Spread 1/4 cup soup mixtre over bottom of rectangular pan (about an 11x8 pan) Top with 3 noodles.
  8. Spread half of the ricotta mixture, 1/2 of the veg-seafood mixture and 1/2 of the mozzarella cheese.
  9. Repeat layer of noodles, ricotta, veg-seafood mix and mozzarella.
  10. Top with remaining noodles, spread with remaining soup mix; sprinkle with remaining mozzarella cheese.
  11. Cover and bake 35 minutes.
  12. Remove top carefully and continue baking 10-15 min or till hot and bubbly.
  13. Remove from oven and sprinkle with reserved parsley.
  14. Cut into squares.

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