No Fail Baked Seafood Lasagna

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.

SEAFOOD LASAGNA II

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.

NO-FAIL BAKED SEAFOOD LASAGNA

Steps:

• Heat oven to 350°F.
• Melt butter in large saucepan on medium heat. Whisk in flour until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan; set aside. Mix spinach, cottage cheese, 2/3 cup mozzarella and nutmeg.
• Spread 2/3 cup Parmesan sauce onto bottom of 13x9-inch pan. Cover with 3 lasagna noodles and layers of half each of the shrimp, crabmeat and spinach mixture; top with 2/3 cup of the remaining Parmesan sauce. Repeat layers, starting with the noodles. Top with remaining noodles, Parmesan cheese sauce and mozzarella; cover.
• Bake 45 min. or until heated through, uncovering after 25 min. Let stand 10 min. before cutting to serve.

LASAGNA DI PESCE (SEAFOOD LASAGNA)

Steps:

• Place lasagna noodles in a large bowl of warm water and let soak, stirring occasionally, until pliable, at least 10 minutes.
• Meanwhile, combine clam juice, wine and water in a large deep skillet. Bring to a simmer. Reduce heat to medium-low and add shrimp. Poach until pink, about 40 seconds. Remove with a slotted spoon and transfer to a colander over a bowl.
• Add sole and salmon to poaching liquid. Poach until just opaque, about 1 minute. Remove with a slotted spoon and place in colander with shrimp. Let drain. Strain poaching liquid through a fine sieve and set aside. Wipe pan dry.
• Heat 1 1/2 teaspoons oil in the pan over medium-high heat. Add shallots, anchovies and garlic and cook, mashing anchovies into a paste, for about 1 minute. Add mushrooms and saute until browned, about 2 minutes. Add basil and season with salt and pepper. Transfer to colander with the seafood. Add any accumulated juices to the reserved poaching liquid. Measure out 3 1/2 cups hot liquid, adding water if necessary.
• Heat the remaining 2 tablespoons oil in a large heavy saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Add the reserved poaching liquid and bring to a simmer, whisking, until smooth and thickened to the consistency of heavy cream, 5 to 6 minutes. Add lemon juice and season with salt, pepper and cayenne. Reserve 1 1/2 cups sauce; gently mix seafood mixture into remaining sauce.
• Preheat oven to 350 degrees F. Coat a 9-by-13-1/2-inch baking dish with cooking spray.
• Spoon 1/2 cup reserved sauce into the prepared dish. Drain the noodles and blot dry. Alternate 4 layers of noodles and 3 layers of the seafood mixture in dish, starting and ending with noodles. Spread remaining 1 cup sauce over the top, coating the noodles completely.
• Cover the lasagna with foil and bake for 25 minutes. Uncover, sprinkle with breadcrumbs and Parmesan and bake until golden and bubbly, 15 to 20 minutes more. Let stand for 10 minutes. Garnish with parsley and serve.

RETRO RECIPE: SEAFOOD LASAGNA (REVISED DECEMBER 2018)

Steps:

• Generously butter bottom and sides of 11x13 inch glass pyrex casserole dish and if using dried pasta noodles, cook as directed on the side of the box; drain well and toss with a little olive oil to avoid sticking while making the remainder of the dish. If using frozen or fresh flat pasta, no need to cook.
• Cover prepared bottom of 11x13 inch casserole dish with pasta noodles and pre-heat oven to 350°F if baking (I often make ahead and freeze, then bake another day)
• Saute onion in butter; add cream cheese, basil, salt and pepper and turn off heat when cream cheese is partially melted continuing to stir until cheese is fully melted via the retained heat of the pan
• Meanwhile, in medium bowl, mix eggs into cottage cheese, then add to onion mixture and stir well to fulling incorporate all ingredients (There will be a little over 5 1/2 cups)
• Spread half cheese mixture (2 3/4 cups) over first layer of pasta noodles and cover with another layer of noodles
• In large bowl place mushroom soup with wine or vermouth and stir well to combine
• Strain crabmeat and shrimp to ensure all liquid is dispelled; pat shrimp dry and combine in medium bowl
• Add flour to crab/shrimp mixture, stir to combine, then add to larger bowl with mushroom/vermouth and mix together
• Place half seafood mixture (about 2 1/2 cups) over the second layer of pasta noodles and spread to cover evenly
• Repeat layers, starting with noodles and ending with seafood
• Sprinkle top with Parmesan and bake or freeze
• Leave uncovered, bake at 350°F for 75 minutes, checking every 30 minutes and cover with foil to avoid over-browning, if necessary
• After 60 minutes in the oven, add cheddar cheese to cover casserole; bake remaining 15 minutes until melted
• Remove from oven and rest 20 to 30 minutes to enable slicing without oozing, lightly tented with foil
• Slice into generous slabs, serve with a crisp green salad and enjoy!
• Wrap well with plastic wrap, cover with foil and freeze, clearly dated and labelled
• Also freezes well sliced and well wrapped in individual portions, after baked

CREAMY SEAFOOD LASAGNE

Steps:

• Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
• Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor - just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
• Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There's no secret to kneading - you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
• Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
• It's not the end of the world if you haven't got a pasta machine, just use your rolling pin. The problem you'll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You'll be rolling your pasta into a more circular shape than you'll get from a machine.
• If using a machine, make sure it's firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
• Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
• Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
• Work the dough through all the machine's settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
• Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
• For the lasagne sheets needed in this recipe, keep rolling the pasta until it's somewhere between the thickness of a beer mat and a playing card.
• Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don't wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
• Preheat the oven to 180ºC/350ºF/gas 4.
• For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
• In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
• Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
• Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
• Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
• Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
• Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven't after this time).
• Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
• Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
• Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
• To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
• Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.

WHITE SEAFOOD LASAGNA

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.

SEAFOOD LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x9 inch casserole dish with non-stick cooking spray.
• In a large skillet over medium-high heat, heat the oil and 2 tablespoons butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.
• Add the broth and clam juice, stir and bring to a boil.
• Add scallops, shrimp, crab and ¼ teaspoon pepper and bring mixture to a boil. Reduce heat; simmer uncovered, for 5 minutes or until shrimp is pink and scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. Drain, reserving the liquid. Pour seafood mixture in a medium bowl and set it aside until ready to use.
• In the same large skillet, melt the remaining ½ cup butter; stir in flour and whisk until smooth. Combine 1½ cups half 'n half and reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.
• Remove flour mixture from the heat and stir in remaining 1 cup half 'n half, wine, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.
• Stir ¾ cup of the white sauce into the seafood mixture.
• !To make a 4-layer lasagna:
• Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian Cheese Blend, ¼ Mozzarella and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.
• Bake at 350F for 40-45 minutes or until golden brown. Allow the lasagna to set 10-15 minutes before cutting.
• To serve: Garnish with chopped, fresh parsley.
• Enjoy!

ULTIMATE NO-FAIL LASAGNA

Steps:

• Brown meat and drain off fat.
• Add spaghetti sauce, pizza sauce, salt and pepper.
• Cook noodles in boiling water until tender.
• Preheat oven to 350°F.
• In separate bowl, mix together ricotta, 2 cups mozzarella, parmesan, eggs and herbs.
• In a 9x13 pan lay down layer of cooked noodles only slightly overlapping.
• Cover noodles with 1/3 of meat sauce and 1/2 cheese mixture.
• Cover with another layer of noodles.
• Cover with 1/3 meat sauce and rest of the cheese mixture.
• Cover with another layer of noodles.
• Cover with remaining meat mixture and top with remaining shredded cheeses.
• Bake at 350°F for 30 minutes.
• Remove from oven and let stand for at least 10 minutes.

FABULOUS FOOLPROOF LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
• In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.
• Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. Repeat three more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
• Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.

NO-FAIL BAKED SEAFOOD LASAGNA - K

Steps:

• NOTE RE: shrimp,
• use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
• PREHEAT oven to 350°F
• Melt butter in large saucepan on medium heat.
• Add flour; stir with wire whisk until well blended.
• Gradually add milk, mixing well after each addition.
• Bring to boil on medium heat, stirring constantly.
• Reduce heat to low; simmer 3 to 5 minute or until thickened, stirring constantly.
• Remove from heat.
• Stir in Parmesan cheese; set aside.
• Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
• SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13x9-inch baking pan.
• Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
• Repeat layers, starting with the noodles.
• Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
• foil with PAM and cover casserole.
• BAKE 25 minute
• Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
• Let stand 10 minute before cutting into 12 pieces to serve.
• TIPS:
• Great Substitute:
• Prepare as directed, substituting ricotta cheese for the cottage cheese.
• Round Out The Meal:
• Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.

SEAFOOD LASAGNA

Steps:

• Preheat the oven to 350°F
• Prepare a 9x12 oven-proof baking dish with olive oil or non-stick spray, reserve.
• Cook the noodles according to the package directions. Transfer the drained noodles to a large plate or baking sheet that has been lined with plastic wrap. Cover with another sheet of plastic wrap to keep them from drying out. (see notes)
• Heat the milk in a saucepan and keep it warm while you prepare the rest of the ingredients.
• Melt the butter in a large saucepan over medium heat.
• Add the flour to the butter, and cook stirring, until the flour is well incorporated, about 4 minutes.
• Slowly whisk in the hot milk. Mix well and bring to a boil. Cook until the sauce becomes thick, about 10 minutes. Stir in the nutmeg, salt, and white pepper. Remove the sauce from the heat and drizzle a little olive oil on top to keep it from forming a skin. Set aside until needed.
• Heat the olive oil in a large sauté pan over medium-high heat. Add the mushrooms and garlic and cook just until the garlic is fragrant.
• Add the shrimp, scallops (and their liquid, if any), cod and salmon. Cook just until the shrimp begins to turn pink.
• Add the reserved béchamel sauce and bring just to a boil, gently mixing the sauce with the seafood. Remove from the heat and stir in the lemon juice.
• Add 1/4 cup of the seafood sauce to the bottom of the dish.
• Arrange 1/3 of the noodles on the sauce, cutting to fit the dish. Spoon 1/4 of the seafood sauce on the pasta then 1/2 cup of shredded mozzarella cheese.
• Repeat with the remaining layers, finishing with mozzarella cheese then sprinkle the parsley on top.
• Bake until heated through, about 35 minutes. Remove from the oven and allow to rest for 15 minutes before serving.

CREAMY CHICKEN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.Preheat oven to 350 degrees F (175 degrees C)
• While the pasta is cooking, heat a large pan to medium/high heat. Toss in onions and cook for 3-5 minutes, until golden and soft. Add bell peppers and cook for another minute. Next add garlic and spices and cook for just 30 seconds. Turn heat off.
• Add shredded chicken, chopped spinach, cream cheese, 1 cup mozzarella, and 1/4 cup parmesan to the cooked veggies (while heat is off) and throughly combine with a spatula (you can also do this in a large bowl).
• Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
• Bake for 35-45 minutes or until the cheese is fully melted and the edges are brown and bubbly.

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 LASAGNE

Steps:

• Preheat the oven to 180C/365F/Gas 4.
• Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat.
• Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown).
• Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly.
• Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed.
• Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper.
• Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets.
• Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined.
• Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets.
• Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown.
• Serve at the table in its dish with a bowl of green salad and some garlic bread.