FRESH CRABMEAT AND LOBSTER LASAGNA
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. Set aside.
- In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
- Grease an 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan over the crabmeat. Cover the cheese with a sheet of the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes.
- Remove from the oven and cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired.
SEAFOOD LASAGNA
Excellent seafood flavor - scallops, shrimp, and crab with just the right amount of creamy sauce. I can never have just one serving of this. I think the clam juice is what gives the sauce such a good flavor. I use precooked shrimp so I don't have to cook them with the scallops at all. I always add extra Parmesan cheese (the real shredded kind, not the powdery grated kind) to the sauce and on top. You can use either white pepper or black pepper.
Provided by Laura O.
Categories Crab
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, saute onion in oil and 2 tablespoons butter for about a minute.
- Stir in broth and clam juice and bring to a boil.
- Add the uncooked scallops, uncooked shrimp, 1/8 teaspoon pepper, and 1/8 teaspoon garlic salt and return to a boil.
- Reduce heat and simmer uncovered 4-5 minutes until the seafood is cooked, stirring every now and then.
- Drain the mixture, reserving the cooking liquid.
- Mix the drained shrimp and scallops with the imitation crab and set aside.
- In the same skillet as before, melt the remaining butter.
- Stir in flour until smooth.
- Combine milk and reserved cooking liquid and then gradually add to the butter/flour mixture.
- Add salt and remaining pepper.
- Bring to a boil and then cook and stir for 2 minutes or until thickened.
- Remove the heat and stir in the whipping cream and 1/4 cup of the Parmesan cheese.
- Stir 3/4 cup of the white sauce into the reserved seafood mixture.
- Spread 1/2 cup white sauce on the bottom of a 13 x 9 x 2-in baking dish.
- Top with three noodles.
- Spread with half the seafood mixture.
- Top with 1 1/4 cups of the sauce.
- Repeat with another noodle, seafood, and sauce layer.
- Top with remaining noodles, sauce, and Parmesan cheese.
- Bake, uncovered, at 350 degrees for 35-40 minutes or until top is golden brown.
- Let stand for 15 minutes before serving.
CREAMY SEAFOOD LASAGNA
Looking to add variety to your lasagna know-how? Our Creamy Seafood Lasagna pairs a luscious white sauce with mild-flavored imitation crabmeat and shrimp in a comforting lasagna that will transport you to the nearest bay. Our recipe for seafood lasagna brings together mozzarella, Parmesan and ricotta cheese. You don't need to live next to the sea; just pick up frozen salad-style imitation crabmeat and frozen cooked salad shrimp. All you need are a few more pantry staples and our simple steps to make this recipe an easy catch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Cook noodles as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
- In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
- Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
- Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.
Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 180 mg, Fat 5, Fiber 2 g, Protein 41 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 5 g, TransFat 1 g
SEAFOOD LASAGNA II
This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!
Provided by Sara Van Noy
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
- In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
- Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
Nutrition Facts : Calories 764.3 calories, Carbohydrate 44.4 g, Cholesterol 182.7 mg, Fat 46 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 21.7 g, Sodium 1726 mg, Sugar 6.9 g
WHITE SEAFOOD LASAGNA
We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty "jewel" from the sea. -Joe Colamonico, North Charleston, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. Cook lasagna noodles according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan., Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops., For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce., Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese., Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 448 calories, Fat 19g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 957mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
CRAB LASAGNE
A creamy pasta bake with crab, cod and leeks that can be made ahead and frozen, then baked for an occasion
Provided by Sara Buenfeld
Categories Main course
Time 1h10m
Yield Makes 2, each serves 4
Number Of Ingredients 11
Steps:
- Tip the milk, nutmeg, 50g of the butter and the flour into a non-stick pan. Heat while whisking or stirring until thickened. Remove from the heat and stir in the cream with plenty of seasoning. Measure 450ml of the sauce and beat half the Parmesan and the egg into it. Once cool, stir the crabmeat into the remaining sauce.
- Melt the remaining butter in a very large pan or wok, add the leeks and cook for about 10 mins, stirring frequently, until softened and cooked down.
- Lightly grease 2 x 20cm square ovenproof dishes - trim the lasagne sheets to fit, if you need to.
- Spoon a quarter of the leeks into each dish and spread out. Top each with 2 lasagne sheets, then cover with the crab mixture and scatter over the chunks of fish. Top each with another 2 sheets, then cover with the leeks and the last of the sheets followed by the cheese sauce, then the remaining Parmesan.
- To freeze: Wrap the dishes in several layers of cling film, then foil. Use within 2 months. Thaw overnight in the fridge. Heat oven to 180C/160C fan/gas 4. Unwrap the lasagnes and bake for 40 mins. (A freshly made version will take the same time.) Serve with a salad.
Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
CRABMEAT LASAGNA
My boyfriend (who never cooks) made this for me from a recipe he was given by a friend in Hong Kong. Not sure where it originates from but if you're in the UK you're unlikely to be able to get old Bay seasoning but there is a recipe for it on this site!!!
Provided by abby orchard
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles, rinse and drain.
- Combine soup, crab, ricotta cheese, Old Bay Seasoning, cream cheese, onion, egg, basil, salt and pepper.
- Layer 1/2 noodles in a 9x13 baking dish.
- Spread with 1/2 crab mixture and sprinkle with 1/2 cheddar cheese.
- Repeat the layers and bake at 350 degrees for 1 hour.
- Let stand about 15 minutes before cutting and serving.
- *Note if using pasta sheet cooking is not needed.
CRAB LASAGNA
Canned crab and a white sauce will give your taste buds an amazing twist to lasagna. It takes rather long to prepare chop all the vegetables (unless you have a food processor or something more efficient than a knife and cutting board), but definately worth it.
Provided by Geniale Genie
Categories Crab
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Boil lasagna until soft.
- Cut in half.
- Sauté vegetables in a tad of olive oil.
- Add to the crab.
- Add part of the cheese.
- Make a bechamel sauce by heating flour and margarine.
- Add the milk, the vegetable broth, and remaining cheese.
- Cook until thickened.
- Take part of the sauce and add to the crab mix.
- Stuff pasta with the crab mix and roll up.
- Place rolls in a baking pan (you should have 10 rolls).
- Cover with remaining sauce.
- Bake 20 minutes.
Nutrition Facts : Calories 162.7, Fat 8.3, SaturatedFat 3, Cholesterol 14.8, Sodium 273.7, Carbohydrate 14.6, Fiber 0.9, Sugar 1.1, Protein 7.6
CRAB AND SPINACH LASAGNA
Delicious lasagna to use for buffet dinner as a choice of white or red lasagnas. Spice it up to your liking. This is just right for us.
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and sauté to release flavor.
- Stir in cornstarch, Old Bay, and basil. Add cream all at once.
- Cook and stir until thickened and bubbly.
- In medium bowl, stir in together, ricotta/sour cream and egg.
- Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F.
- Arrange lasagna pieces in bottom of a greased 12x7� rectangular baking dish.
- Top with half of spinach mixture, half crab chunks, and half Ricotta mixture.
- Repeat layers- noodles, spinach, crab, Ricotta.
- Top with remaining Mozzarella and Parmesan cheese.
- Cover with foil and tent foil and seal well (do not let foil touch top of lasagna).
- Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top.
- Let stand 10 minutes before slicing.
- Serve with lemon wedges.
Nutrition Facts : Calories 434.6, Fat 31, SaturatedFat 18.6, Cholesterol 131.6, Sodium 573.7, Carbohydrate 14.5, Fiber 1.7, Sugar 1.7, Protein 25.6
SEAFOOD LASAGNE "A LA FRANCAISE"
Steps:
- Preheat oven to 350 degrees. In a skillet heat 2 tablespoons of butter. When hot add shallots, carrots and celery, cover and cook until wilted, about 5 minutes. Add the shrimp and crab and saute, stirring continuously for 3 to 4 minutes or until seafood is just cooked through. Stir in Cognac and evaporate over high heat. Stir in tomatoes and cook 10 minutes, uncovered, or until mixture is quite thick. Remove from heat and season to taste with salt and pepper.
- Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour. Whisk in cream and milk and simmer five minutes or until thick. Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish. Boil, a few sheets at a time until 3/4 done. Drain and cool on clean cloths. Generously butter 3 quart capacity baking pan. Spread a thin film of cream sauce over bottom of baking dish. Arrange a layer of 4 overlapping sheets of lasagne. Spread a thin film of cream sauce over pasta, then seafood mixture. Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere. Bake, loosely covered with foil for 20 minutes. Uncover and bake 10 minutes or until hot throughout and only slightly golden on top. Let stand in pan for 5 minutes then serve.
CRABMEAT & SPINACH LASAGNA
A delicious alternative to the traditional tomato based lasagnas. I make this for dinner parties or just dinner with the fam. Serve with green salad and hot dinner rolls.
Provided by Adopted Parisian
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions; drain and set aside.
- Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients. Sauté 4 to 5 minutes or until vegetables are tender.
- Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.
- Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9- inch baking dish; top with half of crabmeat mixture. Top with half of cheese. Repeat layers with 3 lasagna noodles and remaining crabmeat mixture. Top with remaining 3 lasagna noodles.
- Cover and bake at 350° for 50 minutes or until bubbling. Uncover and top evenly with remaining 2 cups cheese and breadcrumbs. Bake, uncovered, 15 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish with remaining basil.
Nutrition Facts : Calories 579, Fat 35, SaturatedFat 19.8, Cholesterol 127.9, Sodium 673.9, Carbohydrate 34.7, Fiber 3.9, Sugar 3.4, Protein 32.9
NO-FAIL BAKED SEAFOOD LASAGNA
Move over marinara. Our creamy Parmesan sauce pairs perfectly with spinach, shrimp and crabmeat for a new take on lasagna.
Provided by My Food and Family
Categories Pasta
Time 1h15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Melt butter in large saucepan on medium heat. Whisk in flour until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan; set aside. Mix spinach, cottage cheese, 2/3 cup mozzarella and nutmeg.
- Spread 2/3 cup Parmesan sauce onto bottom of 13x9-inch pan. Cover with 3 lasagna noodles and layers of half each of the shrimp, crabmeat and spinach mixture; top with 2/3 cup of the remaining Parmesan sauce. Repeat layers, starting with the noodles. Top with remaining noodles, Parmesan cheese sauce and mozzarella; cover.
- Bake 45 min. or until heated through, uncovering after 25 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 21 g
SEAFOOD LASAGNA ROLL-UPS
Imitation crabmeat makes a great filling for these saucy lowfat seafood spirals suggested by Juanita Patterson of New Castle, Indiana. "They're delicious, healthy and very easy to prepare," she says. "You can assemble the roll-ups ahead of time , then refrigerate them until ready to bake."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the crab, cottage cheese, bread crumbs, 4 tablespoons Parmesan cheese, egg, egg substitute, parsley, onion powder and garlic powder. Spread 1/3 cup on each noodle; roll up tightly. Spread 1/2 cup spaghetti sauce in a 9-in. square baking dish. Place roll-ups, seam side down, in dish. Top with remaining sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 25 minutes longer. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 326 calories, Fat 8g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 1116mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
SEAFOOD LASAGNA WITH CRAB AND SHRIMP
I improved on a friends recipe...now it is the best I ever cooked or tasted!
Provided by Rayna Jordan
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
- In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
- Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
- Bake in preheated oven for 45 minutes, or until heated through and bubbly.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 29.9 g, Cholesterol 205.6 mg, Fat 23.5 g, Fiber 1.3 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1205.5 mg, Sugar 3.9 g
SEAFOOD LASAGNA
This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
LASAGNA CRAB ROLL UPS
A creamy, delicate filling is rolled up into lasagna noodles for a simple and satisfying main dish. Garlic bread is the perfect side!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the eggs, cheeses and seasonings. Add crab; mix well. Place about 1/3 cup on each noodle; roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with tomato sauce. Cover and bake at 350° for 30-40 minutes or until heated through.
Nutrition Facts : Calories 361 calories, Fat 7g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 909mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
CRAB LASAGNA ROLL-UPS
With their creamy filling and delicate crab flavor, these roll-ups are simply satisfying. "I serve this quick and easy dish at my cafe all the time," relates Fran Rodgers, Lake Geneva, Wisconsin. "It's one of my favorites."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first nine ingredients. Add crab; mix well. Place about 1/3 cup on each noodle; roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with tomato sauce. Cover and bake at 350° for 30-40 minutes or until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 755mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
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