Mixed Fish Lasagna Food

CREAMY SEAFOOD LASAGNA

Steps:

• In a large pot of salted water, cook the lasagna noodles according to the package directions, or until al dente. Run them under cool water in a colander to stop them from cooking.
• Meanwhile, in a large, heavy skillet, heat the oil and butter over medium-high heat. Once the foaming subsides, cook the onion for 4-5 minutes, until soft. Add the garlic and cook for another minute, then stir in the flour. Whisk in the milk and bring to a simmer, then reduce the heat and cook for a minute or two, until the sauce has thickened.
• Add the fish, scallops and shrimp (if they're raw) and cook for 2-3 minutes, just until they're cooked through. Stir in the Parmesan and pepper - and the shrimp, if they're already cooked. Remove from the heat and set aside.
• Preheat the oven to 350F. Butter a 9×13 or similar sized casserole dish - one that will accommodate 3 lasagna noodles in a single layer - and spread about 1/4 cup of the sauce (try to leave out any chunks of seafood) in the bottom. Lay 3 cooked lasagna noodles overtop, then spread over about half the seafood mixture. Lay another 3 noodles on top, then the rest of the seafood mixture, holding back about ½ cup of the sauce (again, without much in the way of seafood). Lay the final 3 noodles on top, and spread with the reserved sauce. Sprinkle with Parmesan, Asiago, Gouda, aged cheddar, or a combination.
• Bake for 1 hour, or until bubbly and golden. Let sit for 10 minutes before cutting and serving.

SEAFOOD LASAGNA

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.

MIXED SEAFOOD PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
• Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside.
• Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don't brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper.
• Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet.

MIXED FISH LASAGNA

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.

GRIDDLED COURGETTE & SEAFOOD LASAGNE

Steps:

• Heat a griddle and brush a little oil on the courgettes. Cook in batches until lightly charred. Season and scatter on the chilli, then set aside.
• Heat oven to 200C/180C fan/gas 6. Pour a little passata in a medium-sized ovenproof dish. Place half the seafood over it, then season and top with a third of the courgettes.
• Top with 2 sheets of pasta, then more tomato sauce, seafood, courgettes, another layer of pasta, more tomato sauce and finish with the rest of the courgettes. Mix the Parmesan and breadcrumbs, then scatter on top and cook for 25-30 mins until golden. Steam or boil the green beans and serve with the lasagne.