ZESTY SEAFOOD LASAGNA
Servings: 8 servings
Prep Time: 30
Cook Time: 50
2 packages (1.8 ounces each) white sauce mix
4 1/2 cups milk
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
3/4 cup grated Parmesan cheese, divided
3 tablespoons FRANK'S® RedHot® Original Cayenne Pepper Sauce
9 (6 x 3-inch) no cook lasagne pasta sheets
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/2 pound cook shrimp
1/2 pound raw bay scallops or flaked imitation crabmeat
2 cups (8-ounces) shredded mozzarella cheese, dividedDIRECTIONS:
Preheat oven to 400°F. Prepare white sauce according to package directions using milk and adding basil, thyme and garlic powder in large saucepan. Stir in 1/2 cup Parmesan cheese and Frank's RedHot Sauce .
Spoon 1 cup sauce in bottom of a greased 13 x 9 x 2-inch casserole. Layer 3 pasta sheets crosswise over sauce. (Do not let edges touch). Layer half of the spinach and seafood over pasta. Spoon 1 cup sauce over seafood; sprinkle with 3/4 cup mozzarella cheese. Repeat layers a second time. Top with final layer of pasta sheets, remaining sauce and remaining cheeses.
Cover pan with greased foil. Bake for 40 minutes. Remove foil; bake 10 minutes or until top is browned and pasta is fully cooked. Let stand 15 minutes before serving.