White Sauce Seafood Lasagna Recipes

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 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:

• 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:

• 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:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

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 small pot of boiling water add peas and cook until tender about 10 minutes, cook sausage in a small frying pan adding a 1/4 cup of water, cook until browned and cooked thoroughly and water has evaporated (watch that it doesn't burn), in a medium frying pan add 2 tablespoons of olive oil, add mushrooms, 1/4 teaspoon of oregano, 1/4 teaspoon of parsley ,1/4 teaspoon of salt and 1/4 cup of water, cook on medium heat until tender and water has evaporated, stirring occasionally , watch that they don't burn. When done, add the drained peas, italian sausage to the mushrooms and combine well. In a large pot melt butter over medium heat, blend in flour and salt, gradually stir in milk , cook and stir over medium heat until mixture begins to bubble and thicken, remove from heat. In a medium baking pan (I used a 12x10) spread a ladle (using a 1/2 cup ladle) of sauce on the bottom of the pan (keeps the noodles from sticking) then doing 4 layers , place lasagna noodles (or strips) on top (I used 4 for every level, 1 noodle break in half length wise to fit the pan if need be), add 1 1/2 to 2 ladles of sauce (spread so that it covers the noodles), 1/4 of the mixture spread on top, 1/4 of the chopped mozzarella, and a 1/4 of the grated parmesan cheese for 4 layers. Bake in 350° degree oven for approximately 20-25 minutes. Let sit for 5 minutes before cutting . Enjoy!
• *the new oven ready lasagne (no boiling needed) is a perfect alternative. I'm sure you can find it in the pasta section of your supermarket.

Steps:

• Have the cooked pasta ready for use. Pre-heat the oven to 375-degrees F.
• In a large no-stick skillet, over medium heat, melt the butter and add in the olive oil along with the chopped garlic. Pour about 2/3 of this blend into a bowl and set aside. Continuing to carefully stir over the medium heat, add in the onion, mushrooms and minced jalapeno and allow the mix to tenderize, (about 6 minutes).
• Remove the vegetable blend from the skillet, re-add the reserved melted butter blend and add in the shrimp. Sprinkle the Old Bay seasoning over the shrimp. Sautee over medium heat for 6 minutes, stirring ocassionally. Remove the shrimp from the pan and set aside. (You can discard the butter blend or save it for use in another dish).
• Set up a double boiler with 3 cups of water in the bottom section over high heat. In the top (dry) section, melt the 5 tablespoons of unsalted butter and add in the pre-warmed milk. As it begins to yield a little steam, whisk in the white pepper and the minced garlic. When it comes to a boil, whisk in the flour and continue to whisk until the sauce thickens. Allow the blend to continue at a low boil (adjust temperature if necessary), whisking with great frequency, for 15 minutes. If it gets too thick, add more pre-warmed milk, 1/4 cup at a time until desired consistency is achieved. (You want it about as thick as pancake batter.) At the end of the 15 minutes, remove from heat and set aside.
• Spray a 9" x 13", or larger, casserole dish with the cooking spray. Lay in 1/3 of the white sauce and make sure that most of the bottom is covered. Then, lay in just a little more than half of the pasta, (about 60%). Cover the pasta with all the cottage cheese. Next, spread the spinach all over the top.
• Layer the remaining pasta evenly across the top. Next, evenly distribute the remaining white sauce all over the pasta. Lay the cooked shrimp evenly across the white sauce and then distribute the onion-mushroom-jalapeno mix across the dish. Top this with all the Monterey Jack Cheese and the Asiago chees, and then finish by sprinkling the dried parsley across the top, just as a sort of garnish.
• In the oven, pre-heated to 375-degrees F., place the dish on the middle rack, uncovered, and bake for 30 minutes. At the end of the 30 minutes, change the setting to BROIL, move the rack up to one below the top one, and broil the dish just until there is some light browning across the top (about 2-3 minutes). WATCH THIS CAREFULLY as it will burn quickly! Remove from oven when the top is lightly browned.
• Allow the dish to "rest" for about 10 minutes prior to cutting into serving sizes. Serve with hot, fresh garlic bread, buttered Parker House Rolls, or with Texas Toast.