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
SEAFOOD LASAGNA
A recipe for seafood lasagna that has a delicious mix of shrimp, scallops, salmon and cod in a creamy béchamel sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 1h10m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 448 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1322 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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
NOT-LIKE-THE-OTHERS SEAFOOD LASAGNA
This is a nice, lighter seafood lasagna. No cottage cheese. No mozzarella. No cream-of-anything soup. The secret is the SWISS CHEESE sauce - sounds crazy, but it works really nicely with the other flavors. I am generally not a fan of imitation crab (nothing's as good as the real thing!), but in this case you need the firmer texture to hold its own with everything else. It's 7 WW points/serving.
Provided by Amy020
Categories Kid Friendly
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For tomato sauce: combine undrained tomatoes, mushrooms, oregano, onion powder, salt & pepper in medium saucepan; bring to boil. Reduce heat and simmer, uncovered about 20 mins or until thickened. Stirm in shrimp. Set aside.
- For cheese sauce: melt butter in medium saucepan. Stir in flour. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Stir in Swiss cheese until melted. Stir in imitation crab and wine.
- Layer half of the shrimp sauce, half of the noodles and half of the cheese sauce in 2-qt. rectangular baking dish. Repeat layers. Top with Parmesan cheese.
- Bake uncovered in 350* oven about 25 minutes or until heated through. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 279, Fat 10.5, SaturatedFat 6.2, Cholesterol 62.6, Sodium 663.8, Carbohydrate 28.8, Fiber 1.8, Sugar 8.4, Protein 16.8
EASY HOMEMADE LASAGNA RECIPE
This Easy Homemade Lasagna is so simple to throw together, but tastes like you have been busy in the kitchen all day.
Provided by Elyse Ellis
Categories Main Course
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large skillet, cook and stir Italian sausage until brown.
- Add onions and mushrooms; saute until onions are clear.
- Stir in spaghetti sauce, and heat through.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 9x13-inch pan.
- Layer with 1/2 of the uncooked lasagna noodles, 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 of meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella.
- Cover pan with aluminum foil.
- Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese.
- Bake for an additional 15 minutes.
- Remove from oven, and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 707 kcal, Carbohydrate 55 g, Protein 39 g, Fat 37 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 147 mg, Sodium 1499 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
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