SEAFOOD LASAGNA WITH SHRIMP
Steps:
- Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain.
- Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. Set aside.
- Combine the mushroom soup, milk, and garlic. Stir in the white wine , bay scallops, flounder fillets, and shrimp. Set aside.
- Assemble ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Place mozzarella cheese and Parmesan on the top.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Remove from oven, and allow to stand for 10 minutes.
Nutrition Facts : Calories 720.5 calories, Carbohydrate 68.3 g, Cholesterol 130.6 mg, Fat 31 g, Fiber 3 g, Protein 39.7 g, SaturatedFat 15.8 g, Sodium 1413.5 mg, Sugar 6 g
WHITE SEAFOOD LASAGNA
We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty "jewel" from the sea. -Joe Colamonico, North Charleston, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 28
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.
Nutrition Facts : Calories 448 calories, Fat 19g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 957mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
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
Excellent seafood flavor - scallops, shrimp, and crab with just the right amount of creamy sauce. I can never have just one serving of this. I think the clam juice is what gives the sauce such a good flavor. I use precooked shrimp so I don't have to cook them with the scallops at all. I always add extra Parmesan cheese (the real shredded kind, not the powdery grated kind) to the sauce and on top. You can use either white pepper or black pepper.
Provided by Laura O.
Categories Crab
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, saute onion in oil and 2 tablespoons butter for about a minute.
- Stir in broth and clam juice and bring to a boil.
- Add the uncooked scallops, uncooked shrimp, 1/8 teaspoon pepper, and 1/8 teaspoon garlic salt and return to a boil.
- Reduce heat and simmer uncovered 4-5 minutes until the seafood is cooked, stirring every now and then.
- Drain the mixture, reserving the cooking liquid.
- Mix the drained shrimp and scallops with the imitation crab and set aside.
- In the same skillet as before, melt the remaining butter.
- Stir in flour until smooth.
- Combine milk and reserved cooking liquid and then gradually add to the butter/flour mixture.
- Add salt and remaining pepper.
- Bring to a boil and then cook and stir for 2 minutes or until thickened.
- Remove the heat and stir in the whipping cream and 1/4 cup of the Parmesan cheese.
- Stir 3/4 cup of the white sauce into the reserved seafood mixture.
- Spread 1/2 cup white sauce on the bottom of a 13 x 9 x 2-in baking dish.
- Top with three noodles.
- Spread with half the seafood mixture.
- Top with 1 1/4 cups of the sauce.
- Repeat with another noodle, seafood, and sauce layer.
- Top with remaining noodles, sauce, and Parmesan cheese.
- Bake, uncovered, at 350 degrees for 35-40 minutes or until top is golden brown.
- Let stand for 15 minutes before serving.
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
SEAFOOD LASAGNA ALFREDO
Once when expecting a visit from a college friend, I wanted to serve something a little different. So I came up with this lasagna. It's perfect for company because it can be assembled in advance. -Dolores Jensen, Arnold, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside., In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted., Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce. , Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 438 calories, Fat 23g fat (14g saturated fat), Cholesterol 147mg cholesterol, Sodium 511mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.
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
RETRO RECIPE: SEAFOOD LASAGNA (REVISED DECEMBER 2018)
This is a very rich, sumptuous once or twice a cold season only kind of dish. Absolutely scrumptious. Great to take to a potluck or to pull out of the freezer as a royal treat on a cold day.
Provided by Valerie Lugonja
Categories Main
Time 1h45m
Number Of Ingredients 16
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
SEAFOOD-SPINACH LASAGNA
The mild flavors of scallops, crab and shrimp pair well with a rich and creamy white sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
- In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
- Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
- Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 370, Carbohydrate 20 g, Cholesterol 125 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 1/2 g
LASAGNA DI PESCE (SEAFOOD LASAGNA)
Shrimp, sole and salmon come together in a beautiful lasagna dish. Serve with an arugula salad and crusty whole-grain baguette.
Provided by G. Franco Romagnoli
Categories Healthy Shrimp Pasta Recipes
Time 1h30m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 31.6 g, Cholesterol 113.1 mg, Fat 11.1 g, Fiber 1.8 g, Protein 26.9 g, SaturatedFat 2.3 g, Sodium 705 mg, Sugar 2.8 g
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
Time 1h5m
Yield 9
Number Of Ingredients 20
Steps:
- Heat the butter in a pan.
- Add the seafood and saute until cooked, just a few minutes and set the seafood aside.
- Add the garlic and saute until fragrant, about a minutes.
- Add the white wine and lemon juice, deglaze the pan, and simmer to reduce by half.
- Add the seafood and toss to coat.
- Melt the butter in a large sauce pan.
- Add the garlic and saute until fragrant, about a minute.
- Add the flour and stir while cooking for a few minutes.
- Slowly whisk in the milk and simmer until it thickens.
- Remove from the heat and mix in the parmigiano reggiano, salt and pepper and dill.
- Mix the ricotta, spinach, egg, parmigiano reggiano, mozzarella and a cup of the white sauce.
- Pour 1/4 cup of the white sauce over the bottom of an 8 inch square baking dish.
- Add a layer of noodles.
- Add a layer of half of the cheese mixture.
- Add a layer of noodles.
- Add a layer of all of the seafood and pour a cup of the white sauce over it.
- Add a layer of noodles.
- Add a layer of the remaining cheese mixture.
- Add a final layer of noodles.
- Pour 1/2 cup of the white sauce over the noodles and top with the parmigiano reggiano and mozzarella.
- Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 45-60 minutes.
SEAFOOD LASAGNA
Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Spray a 2½-quart baking dish with nonstick cooking spray. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook, stirring occasionally, for 8 minutes or until onions are tender. Add wine, and cook for 2 minutes. Stir in Alfredo sauce, shredded cheese blend, and nutmeg until cheese melts. Remove from heat, and stir in shrimp, crab, and flounder. In a medium bowl, combine ricotta, egg, and parsley. In bottom of prepared pan, spread ¼ cup ricotta mixture. Place 3 lasagna noodles over ricotta mixture (do not overlap noodles). Spread one-third of remaining ricotta mixture over noodles. Top with one-third of seafood mixture, and sprinkle with one-third of mozzarella. Repeat layers twice. Bake for 35 to 45 minutes or until hot and bubbly. Let stand for 10 minutes before serving.
EASY SEAFOOD LASAGNA
Everyone seems to enjoy this dish. I like to prepare it the day before and refrigerate it overnight. Just take it out of the fridge 30 minutes before popping it in the oven. -Viola Walmer, Tequesta, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in the cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a large bowl, combine the soups, wine or broth, milk, crab and shrimp., Arrange 3 noodles in a greased 13x9-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 314 calories, Fat 16g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 1132mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
SEAFOOD LASAGNA RECIPE
SEAFOOD LASAGNA was a total hit in our house. Full of flavor, beautiful, and fool-proof. Layers of noodles, cheese, crab, shrimp, and more! SO DELICIOUS! You might think seafood and cheese don't mix, but I hope you give this easy seafood recipe a try! This Seafood Lasagna Recipe is a must make for any seafood lover. It's a total winner that our entire family loves!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 55m
Number Of Ingredients 19
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!
Nutrition Facts : Calories 493 kcal, Carbohydrate 33 g, Protein 32 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 206 mg, Sodium 1057 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
Steps:
- Sprinkle the shrimp with some old bay seasoning.
- In a large skillet, saute green onion and garlic in 1tbsp butter until tender. Stir in the chicken broth, clam juice and sherry. Bring to a boil. Add scallops, shrimp, imitation crab meat, old bay seasoning and 1/2 of the white pepper. Reduce heat to low and simmer until shrimp and scallops are opaque, about 5-7 minutes.
- Remove the meat from the liquid and set aside. Remove the liquid and set aside in another bowl.
- Melt 1/4 C butter in a large sauce pan. Stir in the flour until the mixture is smooth. Gradually stir in the milk and reserved liquid from the meat. Add the remaining white pepper and the salt. Simmer until thickened.
- Remove the sauce form the heat and stir in the cream and Parmesan cheese.
- Stir half of the sauce in with the seafood mixture and reserve the rest.
- Spread half of the reserved sauce into the bottom of a greased 8x8 baking dish. Top with 2 lasagna noodles. Spread half of the meat mixture on top of the lasagna noodles and with half of the remaining sauce. Repeat this process with the remaining lasagna noodles, seafood mixture and sauce. Top with mozzarella cheese.
- Cover with aluminum foil and bake at 350 for 15 minutes. Remove the foil and bake for 15 more minutes or until the cheese is bubbly and slightly browned. Cool for 10-15 minutes before serving.
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.
More about "seafood lasagna with shrimp"
EASY SHRIMP SCAMPI PASTA BAKE RECIPE FOR TWO - ZONA COOKS
From zonacooks.com
Reviews 168Calories 601 per servingCategory Seafood
- At the same time, in a medium sauce pan, melt the butter on medium heat. Click for a medium sauce pan.
CREAMY SEAFOOD LASAGNA RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 8Total Time 1 hr 20 minsCategory EntreeCalories 560 per serving
- 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.
- 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.
SHRIMP AND SPINACH LASAGNA - RICARDO
From ricardocuisine.com
5/5 (103)Category Main DishesServings 6Total Time 1 hr 5 mins
- In a saucepan, melt the butter. Add the flour and cook for 1 minute over medium heat, stirring constantly. Add the milk and nutmeg and bring to a boil, stirring with a whisk. Season with salt and pepper. Cover and set aside.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Rinse under cold water and oil lightly. Set aside.
- In a large skillet, wilt the spinach with the garlic in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Drain in a sieve and set in a bowl.
CREAMY SEAFOOD LASAGNA - I HEART RECIPES
From iheartrecipes.com
5/5 (19)Total Time 1 hr 45 minsCategory Main Dish
BEST SEAFOOD LASAGNA RECIPE - HOW TO MAKE SEAFOOD LASAGNA
From delish.com
5/5 (17)Category Date Night, Dinner
- Preheat oven to 350°. In a large pot of salted boiling water, cook noodles according to package instructions.
SEAFOOD LASAGNA ROLLUPS | A CHEESY SEAFOOD TREAT
From mangiamichelle.com
Estimated Reading Time 5 mins
SHRIMP LASAGNA | SEAFOOD LASAGNA RECIPE | RADA CUTLERY
From radacutlery.com
Estimated Reading Time 6 mins
SEAFOOD LASAGNA RECIPE (WITH CRAB, LOBSTER, AND SHRIMP ...
From thekitchn.com
SEAFOOD LASAGNA - THE GOURMET HOUSEWIFE
From gourmethousewife.com
SHRIMP LASAGNA WITH CREAMY TOMATO SAUCE RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Total Time 1 hr 40 minsServings 12
- Preheat oven to 350 °. Melt butter in a large nonstick skillet over medium-high heat. Add onion, and cook 5 minutes or until translucent, stirring occasionally. Stir in garlic, and cook 2 minutes. Add spinach, and cook 1 minute. Remove skillet from heat, and stir in cream and shrimp. In a separate bowl, whisk together ricotta cheese, eggs, and salt. Stir ricotta mixture into shrimp mixture.
- Spread 1 cup Tomato-Cheese Sauce in bottom of a greased 13- x 9-inch baking dish. Arrange 4 noodles over sauce; top with half of shrimp mixture. Place 4 more noodles over shrimp mixture, and top evenly with 3/4 cup sauce. Top with remaining shrimp mixture and noodles. Spread remaining sauce over lasagna, and sprinkle with Parmesan cheese. Bake 40 to 45 minutes or until lightly browned. Remove from oven, and let stand 15 minutes before serving.
SEAFOOD LASAGNA RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 428 per servingServings 8
- Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat. Set aside.
- Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover and refrigerate. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.
SEAFOOD LASAGNA - PARSLEY THYME & LIMONCELLO
From parsleythymelimoncello.com
Cuisine ItalianTotal Time 1 hr 25 minsCategory Main CourseCalories 472 per serving
- In a large mixing bowl, add the shrimp, scallops, crab meat, and clams. Combine and set aside.
- In a large saute pan, heat the vegetable oil. Add the shallots and cook for 1-2 minutes until tender but not browned.
- Pour in the chicken stock and bottled clam juice. Bring to a boil. Add the seafood and cook for 3-4 minutes until the shrimp begin to turn pink. Drain reserving the cooking liquid.
SEAFOOD LASAGNA - MRS. CRIDDLES KITCHEN
From mrscriddleskitchen.com
5/5 (2)Estimated Reading Time 4 minsServings 9Total Time 30 mins
SEAFOOD LASAGNA WITH OLD BAY ALFREDO SAUCE - HONEYBUNCH HUNTS
From honeybunchhunts.com
4/5 (8)Calories 361 per servingCategory Family Recipes
- In a large skillet over medium heat, melt the butter until bubbly. Add the seafood, sprinkle with old bay seasoning, and cook for 5 minutes, until seafood is no longer translucent, stirring occasionally. Remove from the skillet and set aside. Wipe skillet clean and use the same skillet to make the sauce.
- Heat the skillet over medium heat. Add butter and heat until butter is melted and bubbly. Add the green onions and garlic. Cook and stir for 2 minutes.
- Whisk the flour, salt, pepper, and old bay seasoning together. Stir the flour mixture into the butter mixture in the skillet, until well incorporated. Cook, whisking constantly for one minute.
SEAFOOD LASAGNA RECIPE | A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
Servings 8Estimated Reading Time 3 minsCategory Shellfish
- Reduce heat to low, add cream cheese and ricotta cheese and continue to cook, stirring until cheeses melt and are well combined. Remove from heat and stir in the egg, basil, salt and pepper. Set aside.
WHITE SEAFOOD LASAGNA - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Reviews 3Servings 9Cuisine AmericanCategory Dinner, Main Dish
- While noodles cook, cook the seafood and make the sauce.Melt butter in a large skillet. Add shrimp and cook until mostly pink. (You want them undercooked because they will cook more in the oven.)Remove shrimp and set aside.
- Add the scallops to the same pan and cook very briefly. (You want them about halfway cooked.) Remove and set aside with shrimp.
- Add garlic to the same pan and cook for 2 minutes. Add the wine and lemon juice and scrape up any browned bits on the bottom of the skillet.
SEAFOOD LASAGNA WITH CRAB, SHRIMP, SCALLOPS AND CALAMARI ...
From vikalinka.com
Ratings 5Calories 732 per servingCategory Main Course
- Preheat the oven to 180C/350F. Saute minced garlic in butter for 30 seconds over medium heat, then add the seafood mix and a pinch of salt and cook while stirring for 2-3 minutes, add the wine and let it reduce for approximately 5 minutes, stir once in a while. Remove the seafood to a plate and set aside till later.
- Cover the bottom of a 9X13 inch rectangular baking dish with a thin layer of the bechamel sauce. The sauce should just barely cover the bottom, place the fresh lasagna sheets, add half of the seafood mixture and about a third of the remaining sauce.
CAJUN SHRIMP LASAGNA - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (6)Calories 454 per servingCategory Main Dish
- Heat olive oil in a saucepan over medium-high heat. Add in onion, bell pepper, and celery. Saute until tender, about 5 minutes.
- Add in garlic and cajun seasoning. Toast 1 minute. Pour in crushed tomatoes, tomato paste, and sugar. Bring to a boil. Reduce heat to low and simmer 10 to 15 minutes.
- In a mixing bowl, combine cheddar, jack, and mozzarella cheese. Toss to combine. In another mixing bowl, combine ricotta, parmesan, eggs, cajun seasoning, and a handful of the shredded cheese mixture. Stir well to combine.
- Chop the shrimp so that it is in small pieces. Transfer to a mixing bowl and toss with cajun seasoning.
SEAFOOD LASAGNA RECIPE - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
SEAFOOD LASAGNA - FINEDININGLOVERS.COM
From finedininglovers.com
4/5 (2)Total Time 30 minsServings 4
SEAFOOD LASAGNA | RECIPE | SEAFOOD LASAGNA RECIPES ...
From pinterest.com
4.7/5 (132)Total Time 1 hr 10 minsServings 12
CREAMY SEAFOOD LASAGNA - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
5/5 (3)Category Dinner, Main CourseCuisine American, ItalianTotal Time 1 hr 15 mins
PAULA DEEN: SHRIMP & SCALLOP LASAGNA RECIPE - SERVES 20
From pauladeen.com
Servings 20Total Time 20 mins
SEAFOOD LASAGNA - IN GOOD FLAVOR
From ingoodflavor.com
Reviews 8Servings 6Cuisine AmericanCategory Main Dish
3 SEAFOOD LASAGNA IDEAS - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 2 mins
INA GARTEN SEAFOOD LASAGNA RECIPES
From tfrecipes.com
QUICK, CREAMY SEAFOOD LASAGNA | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
PC SEAFOOD LASAGNA - PC.CA
From presidentschoice.ca
BAREFOOT CONTESSA SEAFOOD LASAGNA RECIPES
From tfrecipes.com
SEAFOOD LASAGNA - CHEF LORIOUS
From cheflorious.com
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