Seafood lasagna

Lump Crab Meat
Bay Scallops
Lasagna Pasta Noodles, cooked
Ricotta Cheese
Parmesan Cheese
Alfredo Sauce
Baby Spinach
Portabella Mushrooms

Preheat oven to 325 degrees.

Bring a pot of water to a boil, drop tomatoes into water for a few seconds, until skin is loosen. Remove from water, peel, de-seed, chop to desired size and set aside.

In a medium skillet, saute shrimp, scallops and crab meat until it is ¾ of the way cooked.

In a greased casserole dish, begin building lasagna starting with cooked noodles, Alfredo sauce, ricotta, seafood mixture then Parmesan cheese. Repeat until all of the seafood mixture is gone.

Place lasagna in preheated over and cook for about 45 minutes or until bubbling.

In a medium skillet, wilt baby spinach until tender then transfer into mixing bowl.

Return skillet to heat and saute mushrooms with garlic. Add spinach along with diced tomatoes and fold together.

To serve, first place some spinach and mushroom mixture onto a plate then top with generous slice of seafood lasagna.

Type of dish: Main
Servings: 6 to 10
Prep time: 25 minutes
Cook time: 45 minutes to 1 ½ hours, depending on number of layers
Difficulty level: Intermediate

4J’s Catering is a local all occasions catering company able to provide service for any event with each menu being created and tailored to your specific taste and event. We are open 9-9 Monday through Saturday. In an effort to bring food education to the local area we offer one on one cooking lessons or group lessons. Being a new business we have no store front and everything is made from my home or yours but with your help this will soon change. For booking and information check us out on Facebook and at

Chef/Owner John P. Switzer Jr. is a Mobilian, born and raised. He attended and graduated Murphy High, class of ’08, then went on to Faulkner where he studied Culinary Arts. He has been working and operating restaurants since the age of 15. 4J’s is a childhood dream come true that Switzer was able to start last summer.

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