AUNTY PASTO'S SEAFOOD LASAGNA
This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party. I have served this dish to so many of my friends, and they have all asked for the recipe.
Provided by Lucille
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
- Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
- In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
- Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 28.2 g, Cholesterol 209.4 mg, Fat 25 g, Fiber 1.5 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 1216.6 mg, Sugar 3.9 g
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 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
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
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
WHITE SAUCE SEAFOOD LASAGNA
Make and share this White Sauce Seafood Lasagna recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories European
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
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!!!
DEATH TO DIETERS CHICKEN LASAGNA
I got this from the Best of Bridge and just like the name suggests, it is extremely rich and fattening! However, it is awesome! The mix of ingredients sounds absolutely disgusting, but it is very tasty. I usually serve this to company and always get rave reviews. One of my friends who came to fix my computer a few years ago said he wasn't leaving til he got a doggy bag! Don't let the ingredients fool you. This is an amazing dish. Serve in small pieces because it is extremely rich, but I guarantee your guests will ask for seconds. I usually serve this with [recipe=91550]Spinach, Strawberry, Mandarin Salad With Poppyseed Dressing[/recipe]which tart sweetness is great to offset the richness of the lasagna.
Provided by Cathy17
Categories Chicken
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Boil water and cook lasagna noodles.
- When done, drain and run cold water over them.
- Spray a non-stick frying pan with cooking spray.
- Cook boneless chicken breasts until done.
- Slice into small thinly sliced strips (you can do this before or after cooking).
- Saute mushrooms and onions until soft.
- Spray 9X13 cooking pan with cooking spray (I use pampered chef stoneware).
- Make hollandaise sauce according to package directions and spread a small amount on the bottom of a 9 x13 pan, enough to cover the bottom.
- Place a layer of noodles on top of hollandaise sauce.
- Cover with half of the chicken and sprinkle with basil, oregano and salt and pepper to taste.
- Top with half of the mushroom and onion mixture and then drizzle and spread half of the remaining hollandaise.
- Sprinkle with basil and oregano.
- Top this with half of the Mozzarella and Parmesan cheeses.
- Place all of the asparagus neatly in a layer over cheese.
- Repeat the layers, ending with the cheeses.
- Cook, uncovered, in 350 F.
- oven for 45- 60 minutes, or until hot and bubbly.
- Watch to ensure the cheese doesn't begin to burn, if so, cover with foil in a tent like fashion, which might add to the cooking time.
- You need a deep 9X13 pan for this.
- Let stand for 15 minutes before cutting.
- Serve a salad with a tart dressing to offset the richness, such as my spinach, strawberry and poppyseed salad.
- I have never attempted to freeze this, so I don't know how that works.
- Considering the asparagus, I don't think it would freeze well.
- Note about packaged Hollandaise sauce: Be sure to check pkg directions at the store as ingredients/measurements/pkg yield may differ according to brand.
Nutrition Facts : Calories 642.1, Fat 42.4, SaturatedFat 23, Cholesterol 158, Sodium 651.3, Carbohydrate 26.3, Fiber 2.3, Sugar 3.5, Protein 39.5
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