1 16 ounce box H-E-B lasagna noodles
1 8 ounce can Chicken of the Sea white crabmeat
2 cans Chicken of the Sea tiny shrimp
1 8 ounce bag shredded H-E-B Monterey or Jalapeno Jack cheese
1 cup chopped green onions
1 cup sliced mushrooms
1 cup sour cream: regular low calorie or fat free
2 12 ounce jars H-E-B Good to Go! Salsa Verde
Heat oven to 400 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray; set aside. Cook 12 lasagna noodles according to package directions, rinse, drain and set aside.
Combine crabmeat, 1 can shrimp, 1 1/2 cup cheese, onions, mushrooms, sour cream and 1 jar salsa verde in a large bowl; set mixture aside.
Spread 1/4 cup crab mixture on each lasagna noodle. Roll noodle lengthwise and lay in pan. Repeat with remaining noodles. Top noodles with 1 jar salsa verde, 1 can shrimp and 1/2 cup shredded cheese.
Cover lasagna with plastic wrap and microwave on high power for 5 minutes. Remove the plastic wrap and cover the lasagna with aluminum foil. Bake lasagna on the center oven rack for 15 minutes until cheese is bubbly. Remove the foil and allow to cool 10 to 15 minutes before cutting.
No Nutritional Information Available
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