Roasted Red Pepper & Tomato Seafood Lasagna

Prep time: 15min
Total time: 90min
Serves: 12
2 tbsp
olive oil
30 mL
2 lb
Supreme Seafood Mix
1 kg
3
cloves garlic, minced
4 mL
salt
¾ tsp
1 mL
pepper
¼ tsp
⅓ cup
torn fresh basil leaves
75 mL
2 cups
coarsely chopped roasted red peppers
500 mL
1 jar
passata (strained tomato sauce)
680 mL
9
oven-ready lasagna noodles
2 cups
halved cherry tomatoes
500 mL
2 cups
shredded Italian cheese blend
500 mL
1 tub
ricotta cheese
475 g
Per serving (1/12 recipe)
calories
310
fat
14 g
saturated fat
7 g
carbs
20 g
sugar
5 g
protein
26 g
cholestrol
85 mg
fibre
2 g
sodium
530 mg

Directions

  1. Heat oil in large skillet set over medium-heat. Cook seafood with garlic, salt and pepper about 5 min., or until just cooked through. Drain off and discard excess liquid in skillet. Stir basil into seafood; set aside.

  2. Meanwhile, preheat oven to 400°F (200°C). Place roasted red peppers and passata in food processor; pulse until almost smooth.

  3. Ladle ½ cup (125 mL) pepper-mixture into bottom of greased 13 x 9-in. (3- L) baking dish. Arrange 3 lasagna noodles over top. On top, spread 1 cup (250 mL) pepper-mixture, half the seafood mixture, ½ cup (125 mL) cherry tomatoes, 1/2 cup (125 mL) shredded cheese and dollop on half the ricotta. Repeat layers once more. Finish by topping with remaining noodles, remaining sauce, remaining cherry tomatoes and remaining shredded cheese. Cover baking dish with foil.

  4. Bake 30 min. Remove foil and bake additional 25 to 30 min. until noodles are tender, top is golden brown and filling is bubbling. Rest 10 min. before slicing.