Shrimp Scallop and Artichoke Lasagna


Seafood Lasagna
  • 1 jar (24-ounce) Marinara with Italian Herbs and Fresh Garlic
  • 1 jar (15-ounce) Alfredo Sauce With Aged Parmesan Cheese
  • 2 tablespoons olive oil plus more for baking dish
  • Salt and freshly ground black pepper
  • 8 ounces sea scallops
  • 10 ounces large shrimp peeled and deveined (without the tail)
  • 12 lasagna noodles
  • 1 can (14-ounce) artichoke hearts, drained, and chopped
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 cup shredded parmesan cheese
  • 1/4 cup chopped fresh parsley
  1. Preheat oven to 375 degrees.
  2. Combine Marinara with Alfredo Sauce in a saucepan to make the Rosa Sauce and bring to a low simmer. Remove from heat.
  3. Lightly oil a rectangular baking dish. Set aside.
  4. Heat 2 tablespoons oil in a skillet over medium-high heat. Season the sea scallops with salt and black pepper. Place the scallops in the pan and sear 2 minutes. Flip the scallops and sear 1 minute on the other side. Transfer to a plate.When scallops have cooled to the touch, cut into quarters.
  5. Season the shrimp with salt and black pepper. Place the shrimp in the skillet and sear 1 minute or until edges start to turn pink. Flip the shrimp and sear 30 seconds on the other side. Transfer to a plate.When the shrimp have cooled to the touch, cut in half widthwise.
  6. Spread approximately 1/2 cup of the Rosa sauce on the bottom of the prepared baking dish then layer as follows: 4 lasagna noodles, Pasta Sauce, 1/3 of the shrimp, 1/3 of the scallops, 1/3 of the artichokes, 1/3 of Parmesan cheese, 1/3 of mozzarella cheee and a sprinkling of parsley.
  7. Repeat the layering process and make sure the final layer is sauce covered by cheese and parsley
  8. –The final layer should be Rosa Sauce, the remaining cheese and parsley.

Cover loosely with aluminum foil and bake 30-40 minutes.

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