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.
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.
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.
SEAFOOD LASAGNA
Provided by Julia Reed
Categories dinner, casseroles, main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Butter a shallow 2-quart casserole with 1 tablespoon butter.
- Combine shrimp and crab in a large mixing bowl, and toss well.
- Heat a large pot of salted water to boiling and cook the noodles according to the package directions, until just tender. Drain and set aside.
- Melt remaining 3 tablespoons butter in a large skillet, add onion and mushrooms and cook, stirring until softened, about 5 minutes. Add onion mixture and lemon juice to the seafood. Season with salt and pepper and toss again.
- Combine eggs, half-and-half, and Parmesan in another large bowl and stir until well blended. Add about two-thirds of the egg mixture to the seafood mixture and stir again to mix well.
- Spread about a third of the seafood mixture over the bottom of the prepared casserole. Cover with 2 of the noodles, then spread another third of the mixture over the noodles, cover with 2 more noodles, and spread the remaining mixture over the top. Cover with the last 2 noodles, pour the remaining egg mixture over the noodles and sprinkle the mozzarella evenly over the top. Bake on the center oven rack until bubbly and golden, about 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 25 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 15 grams, Sodium 664 milligrams, Sugar 6 grams, TransFat 0 grams
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 LASAGNE
Make and share this Seafood Lasagne recipe from Food.com.
Provided by Vicki in CT
Categories Crab
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Make roux with butter, garlic, flour, and salt. When bubbly remove from heat. Stir in milk and broth. Heat this until boiling. Continue to cook, while stirring constantly, for one minute or until thickened. Add onion, basil, and mozzarella. Cook over very low heat until cheese is melted.
- Spread 1 1/2 cups of this mixture on bottom of 9X13 inch pan.
- Top with 3 or 4 UNcooked lasagne noodles. Spread cottage cheese over this. Repeat with another quarter of the sauce and 3 or 4 more noodles. Top this with crab and shrimp and another quarter of the sauce. Add 3 or 4 more noodles and top with remaining sauce.
- Sprinkle parmesan on top.
- Bake uncovered at 350 degrees for 35-40 minutes.
- Let stand 15 minutes before cutting.
Nutrition Facts : Calories 487.8, Fat 20.2, SaturatedFat 11.5, Cholesterol 191.2, Sodium 1103.5, Carbohydrate 43.3, Fiber 1.8, Sugar 2.4, Protein 31.7
SEAFOOD LASAGNE
Creamy rich delicious seafood dish, a huge family favourite in our household!
Provided by maryamos1
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 190C 375F, gas mark 5
- Melt butter in a large saucepan and saute onion and celery for 5 mins stirring occasionally until softened slightly. Stir in flour and cook for 1 minute. Gradually stir in milk, cream and white wine until sauce has thickened. Stir in lemon rind and juice and season to taste.
- Add carrots and simmer for 5 minutes
- Put one third of the sauce into a separate saucepan and set aside. Add all fish and dill into the remaining sauce and simmer gently for 6 minutes. Then stir in half the cheese.
- Put 3 sheets of pasta into base of large ovenproof dish. Spoon over half the fish mixture. Put 3 sheets of pasta ontop and cover with remaining fish mixture.
- Top with last 3 sheets of past and spread with the saved sauce and sprinkle with cheese.
- Bake for 35 - 40 minutes until golden
SEAFOOD LASAGNA ALFREDO
Once when expecting a visit from a college friend, I wanted to serve something a little different. So I came up with this lasagna. It's perfect for company because it can be assembled in advance. -Dolores Jensen, Arnold, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside., In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted., Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce. , Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 438 calories, Fat 23g fat (14g saturated fat), Cholesterol 147mg cholesterol, Sodium 511mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.
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
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
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