ZESTY SEAFOOD LASAGNA

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ZESTY SEAFOOD LASAGNA
Owner/Copyright: PIL 1996
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Servings: 8 servings

Prep Time: 30

Cook Time: 50
INGREDIENTS:

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, divided

DIRECTIONS:

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.

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