Seafood Lasagne Recipes

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.

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.

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:

• 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.

Steps:

• Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
• In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
• Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
• Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
• Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

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.

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.

Steps:

• Heat butter in a large saucepan over low heat until melted.
• Add garlic.
• Stir in flour and salt. Cook,stirring constantly until bubbly.
• Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly.
• Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper.
• Cook over low heat until cheese is melted, stirring constantly.
• Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan.
• Top with UNCOOKED lasagna noodles, overlapping as needed.
• Spread the cottage cheese over the noodles.
• Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles.
• Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated Parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender.
• Let stand for 15 minutes before cutting.
• Hope you love this as much as we do!!!

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

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.

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.