Fish

Scallop Lasagna with panco topping is for Dinner.

Scallop Lasagna with panco topping takes 20 minutes to prepare.

Scallop Lasagna with panco topping takes 30 minutes to cook.

Scallop Lasagna with panco topping makes 8 servings.

The ingredients for Scallop Lasagna with panco topping are:

16 oz. Bay scallops, uncooked
9 Lasagna noodles, cooked
12 oz bag Mozzarella low fat cheese
4 TSPB Parmasean shredded cheese
1 sm. jar alfredo sauce
Panco bread crumbs

Here is how you make Scallop Lasagna with panco topping:

Cook lasagna as directed on the package.Place 3 cooked noodles on the base of a 6x10 baking dish (an extra large bread pan).Spoon 1/3 alfredo sauce over noodles.Add 1/2 bay scallops over sauce.Use 1/2 bag Mozzerella cheese and 2 TBSP Parmasean on top of scallops.Repeat above once.Top with 3 noodles, remaining alfredo sauce & panco bread crumbs.Bake for 30-40 minutes until bubbling at 250 degrees. Cut/spoon into 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user JAMER123.

The nutritional information for Scallop Lasagna with panco topping is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 311.6

• Total Fat: 15.8 g
• Cholesterol: 75.0 mg
• Sodium: 676.1 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 0.5 g
• Protein: 24.1 g