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 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!!!
MIXED FISH LASAGNA
This is a recipe that could be good for Ash Wednesday when we traditionally don't eat meat. I have stored it for use later though and not made it yet. It looks very interesting. From a Readers Digest cookbook. Let me know how it turns out. YOu can use any fish of your choice but it does say that it is best if you include one smoked variety too.
Provided by Girl from India
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut the fish into 1 inch squares.
- Melt the butter in a fry pan.
- Add the onion and saute for 5 mins or so.
- Stir in the flour and mix well for a minute.
- Add the milk slowly so that no lumps form and bring to a boil.
- Remove from heat and add the bay leaf and the fish cubes.
- Mix well and keep aside for 20 minutes.
- ,covered.
- The fish will get partly steamed due to the heat.
- Now cook the lasagne sheets as per the packet directions adding the olive oil to the water that is salted and boiled.
- Drain well.
- Stir the fish and remove the bahy leaf.
- Add the chopped parsley and mix.
- Drain the sweet corn (if you are using easy cook lasagne you can add the liquid to the sauce) Stir in the sweet corn into the sauce and the seasonings to taste.
- Line a rectangular/ square ovenproof dish with a quarter of the sauce.
- Cover with a third of the lasagne add another layer of sauce and then the lasagne finishin with the sauce on top.
- Sprinkle the Cheese evenly over the dish and bake for around 45 minutes.
- at 200C (preheated oven) till the top is golden brown and the cheese is bubbling.
- Garnish with the parsley and serve hot.
Nutrition Facts : Calories 312.3, Fat 14.2, SaturatedFat 7.2, Cholesterol 83.3, Sodium 255, Carbohydrate 17.9, Fiber 1.4, Sugar 1.9, Protein 28.4
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MIXED FISH LASAGNE - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 1 hr 20 minsCategory MainsCalories 416 per serving
- 2 Spray a pan with oil and cook onion and garlic for a few minutes until softened. Add the tomatoes, mushrooms, capsicum and paste and cook until tomatoes have softened. Add wine, canned tomatoes, thyme, ½ cup water, stock, fish and marinara and cook for 5 minutes.
- 3 Meanwhile prepare cheese sauce. Blend cornflour with a little of the milk to form a paste. Heat remainder of milk in a pan until hot. Pour hot milk over paste and return to pan, stirring, until thickened. Add cheeses, mustard and paprika and heat for a few minutes more.
- 4 Place a layer of lasagne in the base of the dish. Add a third of the fish. Add another layer of lasagne and then the cheese sauce. Use a large spoon to press down the layers as you go. Repeat the layers finishing with the cheese sauce. Bake for 35 minutes. Serve with fresh herbs and a salad.
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From recipesfromitaly.com
5/5 (3)Total Time 2 hrsCategory Pasta RecipesCalories 297 per serving
- Clean the fish well and prepare a fish stock with the scraps, shells and claws, about a liter of water, a carrot, a piece of celery and a shallot. Boil all together for at least 40 minutes. This stock will be useful both for cooking the fish sauce and for preparing the bechamel.
- Make a soffritto with oil, garlic, onion and chopped parsley. Add the molluscs (squid and cuttlefish) cleaned and cut into small pieces and cook for about 5 minutes. Then blend with the white wine and add the tomato passata. Cook for about 40 minutes adding a little fish stock when necessary.
- Add shrimps, scampi and the sea bass fillets, always cleaned and cut into pieces. Keep some shrimp whole. Cook for about 15 minutes, stirring well. Keep aside.
- In a small saucepan, heat the olive oil and add the flour all in one go. Mix with a whisk until the flour is completely soaked in oil. Then pour in slowly the hot fish stock, keeping to mix to avoid lumps. Let it cook until you get a smooth and thickened – but still quite fluid – sauce. Finally add a pinch of salt and pepper
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