ingredients
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
instructions
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.
