No Fail Baked Seafood Lasagna Recipes

Steps:

• For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
• Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
• Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
• Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
• Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
• Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
• Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.

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.

Steps:

• Cook lasagna noodles until not quite al dente, drain. Arrange 4 of the noodles to cover bottom of greased 13x9 inch baking dish.
• Cook onion in butter til tender but not brown, blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper, spread 1/3 atop noodles.
• Combine soup, milk and wine. Stirr in shrimp and crab; spread 1/3 over cottage cheese layer. Repeat layers of noodles, cheese mixture, and seafood mixture. Sprinkle with parmesan cheese. Bake, uncovered at 350 for 35 minutes. Top with shredded american cheese. Bake just until cheese melts, 2-3 minutes or so. Let stand 15 minutes before serving.

Steps:

• In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions., Add mozzarella cheese to the sauce; cook on low until cheese is melted. Drain noodles; cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce. Sprinkle with Parmesan cheese.

Steps:

• Brown meat and drain off fat.
• Add spaghetti sauce, pizza sauce, salt and pepper.
• Cook noodles in boiling water until tender.
• Preheat oven to 350°F.
• In separate bowl, mix together ricotta, 2 cups mozzarella, parmesan, eggs and herbs.
• In a 9x13 pan lay down layer of cooked noodles only slightly overlapping.
• Cover noodles with 1/3 of meat sauce and 1/2 cheese mixture.
• Cover with another layer of noodles.
• Cover with 1/3 meat sauce and rest of the cheese mixture.
• Cover with another layer of noodles.
• Cover with remaining meat mixture and top with remaining shredded cheeses.
• Bake at 350°F for 30 minutes.
• Remove from oven and let stand for at least 10 minutes.

Steps:

• NOTE RE: shrimp,
• use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
• PREHEAT oven to 350°F
• Melt butter in large saucepan on medium heat.
• Add flour; stir with wire whisk until well blended.
• Gradually add milk, mixing well after each addition.
• Bring to boil on medium heat, stirring constantly.
• Reduce heat to low; simmer 3 to 5 minute or until thickened, stirring constantly.
• Remove from heat.
• Stir in Parmesan cheese; set aside.
• Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
• SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13x9-inch baking pan.
• Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
• Repeat layers, starting with the noodles.
• Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
• foil with PAM and cover casserole.
• BAKE 25 minute
• Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
• Let stand 10 minute before cutting into 12 pieces to serve.
• TIPS:
• Great Substitute:
• Prepare as directed, substituting ricotta cheese for the cottage cheese.
• Round Out The Meal:
• Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.