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Nutrition Facts
Serving Size 252 g
(Approx. 8 Servings)
Amount Per Serving
Calories 400 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 1010 mg 42%
Total Carbohydrate 59 g 20%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 21 g
Vitamin A 15% Iron 4%
Vitamin C 15% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Seafood Lasagna Verde
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

16 Oz H-E-B Lasagna
8 Oz Chicken of the Sea White Crabmeat
8 Oz Chicken of the Sea Tiny Shrimp
8 Oz H-E-B Fancy Shredded Monterey Jack
1 cup(s) green onions, chopped
1 cup(s) white mushrooms, sliced
1 cup(s) H-E-B Fat Free Sour Cream
24 Oz H-E-B Good to Go! Salsa Verde
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Instructions

1
Heat oven to 400°F.
2
Spray a 9 x 13 inch baking dish with nonstick cooking spray; set aside.
3
Cook 12 lasagna noodles according to package directions, rinse, drain and set aside.
4
Combine crab meat, 1 can shrimp, 1 1/2 cup cheese, onions, mushrooms, sour cream and 1 jar salsa verde in a large bowl; set mixture aside.
5
Spread 1/4 cup crab mixture on each lasagna noodle. Roll noodle lengthwise and lay in pan. Repeat with remaining noodles.
6
Top noodles with 1 jar salsa verde, 1 can shrimp and 1/2 cup shredded cheese.
7
Cover lasagna with plastic wrap and microwave on high power for 5 minutes.
8
Remove the plastic wrap and cover the lasagna with aluminum foil.
9
Bake lasagna on the center oven rack for 15 minutes until cheese is bubbly.
10
Remove the foil and allow to cool 10-15 minutes before cutting.

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