Servings: 12

Weight Watcher Smart Points: 8

Preparation Time: 60 Minutes

Cooking Time: 60 Minutes

Ready In: 120 Minutes


  • 1/4 cup basil
  • 1 lb small bay scallops
  • 12 oz bag baby broccoli florets, thawed
  • 1 tbsp butter
  • 1 small can mushrooms, drained
  • 1 package lasagna noodles; cooked
  • 1 egg
  • 1/2 tbsp chopped garlic
  • 1 green onion, chopped (top included)
  • 1/4 cup half & half
  • 1 block (16 oz) mozzarella cheese, shredded
  • Old Bay seasoning to taste
  • 1/4 cup grated parmesan cheese
  • 1/2 tbsp pepper
  • 2 containters (15 oz) ricotta cheese
  • 5 roma tomatoes; diced
  • Salt & pepper to taste
  • 1 lb small peeled shrimp, very coarsely chopped


  1. Preheat oven to 375 Melt butter in a saute pan
  2. Saute shrimp & scallops Add garlic and stir well Remove seafood mixture from pan with slotted spoon, leaving juices in pan Bring juices to a boil; add half and half & parmesan cheese Simmer for 1 minute or until thickened Return shrimp & scallops to pan Add green onion, diced tomatoes, basil & broccoli Simmer, covered while you're preparing the cheese mixture & cooking noodles Set aside some of the shredded mozzarella cheese for the top of the lasagna (approx 1 cup) In large bowl, mix all cheese mixture ingredients together In 9x14 baking pan, layer as such: seafood mixture, noodles, cheese mixture
  3. Repeat
  4. Spread remaining shredded mozzarella on top of lasagna Cover tightly with aluminum foil Bake for 45 minutes Remove from oven & remove aluminum foil Return to oven, uncovered so that top will brown (I also broil on low setting the last two minutes to brown)

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