Products  used  in  this  recipe

Lasagna  pasta sheets

Alfredo  Sauce

Ingredients

  • 1 package O Sole Mio Lasagna Sheets (700 g)
  • 2 containers O Sole Mio Alfredo Sauce (500 ml each)
  • 15 ml (2 tbsp) olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 200 g (1½ cups) Nordic shrimp
  • 200 g (1½ cups) crab meat or surimi
  • 150 g (1½ cups) small clams with their juice
  • 125 ml (½ cup) white wine
  • 125 ml (½ cup) chopped parsley
  • 30 g (⅓ cup) freshly grated Parmesan
  • 110 g (2 cups) shredded mozzarella

Preparation

  1. Heat a saucepan over medium heat. Add 2 tablespoons of olive oil. Add the onions and cook for about 2 minutes, or until slightly softened. Add the garlic and cook for about 30 seconds.
  2. Add seafood and liquid to the saucepan and cook until the liquid has almost evaporated. Add the wine and reduce until almost no liquid remains. Add the Alfredo sauce and parsley, and heat until the sauce begins to simmer. Remove from heat and let the sauce cool to room temperature.
  3. In a large baking dish, pour 1½ cups of sauce. Place one lasagna sheet over the sauce. Pour ¾ cup of sauce and spread it with the back of a tablespoon until it reaches the edges of the pasta. Sprinkle with about 1 tablespoon of Parmesan.
  4. Repeat until only one sheet remains.
  5. Pour the remaining sauce (about 2 cups) over the last lasagna sheet and top with mozzarella.
  6. Cover the lasagna with aluminum foil and place it in a preheated 375°F oven. Bake for 1 hour. Carefully remove the foil to avoid being burned by the steam.
  7. Bake for another 30 minutes, or until the cheese on top is nicely browned.
  8. Remove the lasagna from the oven and cover it again with foil. Let rest for 20 minutes before cutting and serving.

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