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.
SHRIMP AND SCALLOP LASAGNA
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.
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.
VENETIAN SHRIMP AND SCALLOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
- Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
- Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
SHRIMP AND SCALLOP LASAGNA
This recipe is courtesy Martha Nesbit as adapted by Paula Deen on her Houswarming episode on FoodNetwork TV. I have taken the liberty to add a few optional elements, I hope I do the recipe justice.
Provided by Manami
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Spray a 13x10" baking dish or aluminum foil pan with vegetable 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 witha 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 roasted red peppers and thawed peas, stir again.
- Add the salt and pepper and stir again.
- Add the scallops and cook for about 3-4 minutes.
- Add the shrimp and cook 1-2 minutes longer or 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 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 the sauce.
- Top with Parmesan.
- Bake for 20-25 minutes, uncovered, until bubbly.
- Sprinkle with paprika, if desired.
- Allow to sit for 10 minutes before slicing.
Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9
SHRIMP AND SCALLOP LASAGNA
Make and share this Shrimp and Scallop Lasagna recipe from Food.com.
Provided by KathyP53
Categories European
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; spray 13X9" pan with vegetable oil cooking spray.
- Melt butter in a large, heavy skillet and cook onion over how heat until very soft, about 5 minutes. Add the garlic and cook about 1 minutes longer. 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 Romano cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3-4 minutes, then add the shrimp and cook for 1-2 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 lasagna noodles, placing them side by side. Spoon 1/3 of sauce over the noodles, distributing half of the seafood evenly. Layer with more lasagna noodles, 1/3 of sauce, and remaining seafood. Cover with remaining noodles and the remaining sauce. Don't spoon any seafood on top of the noodles, just use sauce. Tuck in any edges of the noodles so they are all coated with sauce. Top with Parmesan.
- Bake for 25 minutes, uncovered, or until bubbly and browned. Allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9
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