手機(jī)版
Ingredients原料
1 pound reduced-fat cream cheese1磅低脂奶酪
3 scallions, trimmed and chopped三個小洋蔥，洗凈切碎
1/4 cup milk四分之一杯牛奶
2 teaspoons Old Bay seasoning or Creole Seasoning2茶匙歐貝調(diào)味料或克里奧調(diào)味料
2 sweet red peppers, cored, seeded and finely diced2個甜紅椒，去芯，去籽并切成粒
2 boxes (10 ounce each) frozen chopped broccoli, thawed and squeezed dry2盒（10盎司每盒）切碎的冷凍西蘭花，解凍，榨干
3/4 pound imitation crabmeat, shredded3/4 磅仿蟹肉，切絲
2 eggs兩個雞蛋
1/2 teaspoon salt1/2茶匙鹽
1/4 teaspoon black pepper1/4茶匙黑胡椒
1 jar (1 pound) alfredo pasta sauce1罐（1磅）阿爾弗雷多意粉醬
12 no-boil lasagna noodles12張免煮面皮
1/4 cup grated Parmesan cheese1/4杯磨碎的帕爾馬干酪
Directions制作步驟
1. Heat oven to 220 ℃. Coat 13x9x2-inch baking dish with nonstick spray. Stir cream cheese, scallions, milk and Old Bay seasoning in bowl until smooth. Stir in peppers, reserving 1/2 cup, and broccoli, reserving 1 cup. Add crabmeat, 1 egg, salt and pepper. Whisk remaining egg into alfredo sauce.
烤箱升溫至220攝氏度。在13×9×2英寸烘烤盤內(nèi)噴上不沾油。將奶酪、洋蔥、牛奶和歐貝調(diào)味料一起攪拌均勻。再加入備好的辣椒（加一半留一半）、西蘭花（加一半留一半），攪拌均勻。最后加入蟹肉、一個雞蛋、鹽和胡椒。另一個雞蛋和阿爾弗雷多醬攪拌在一起。
2. Spread 1/3 cup alfredo sauce into baking dish. Top with 3 noodles, one-third of the crab mixture and one-fourth of alfredo sauce. Repeat layering twice. Top with 3 noodles; sprinkle with reserved red peppers and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.
將三分之一阿爾弗雷多醬加入到烘烤盤中，然后覆蓋上三層面皮、三分之一的蟹肉混合物和四分之一的阿爾弗雷多醬。這樣重復(fù)再鋪兩層之后，最上層用三層面皮覆蓋。撒上切好的紅辣椒粒和西蘭花。倒入剩余的阿爾弗雷多醬，撒上帕爾馬干酪。
3. Bake, covered, at 220 ℃ for 30 minutes. Uncover; bake an additional 20 to 25 minutes, until browned and bubbly. Let stand 10 minutes.
蓋上蓋子，在220攝氏度的烤箱里烘烤30分鐘。拿走蓋子，另外再烤20至25分鐘，面皮表面金黃便可出爐。冷卻10分鐘后，就可以開動了。
