Seafood Lasagne A La Francaise

CREPES "FRANCAISE"

Steps:

• For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and butter in a blender, blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
• For the filling: Heat a large saute pan over high heat. Add the oil and swirl in the butter until melted. Add the mushrooms, ham and thyme and cook until tender, about 6 minutes. Season with salt and pepper.
• Add the cream and Dijon mustard and simmer over medium-high heat to thicken, about 1 minute.
• Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
• Fill the center of 8 crepes with the mushroom-and-ham mixture and top each with a small amount of the shredded Gruyere. Fold the crepes into triangles and place them in a 9-by-13-inch baking dish. Top with the remaining shredded Gruyere and bake at 400 degrees F until the cheese melts, 10 minutes. Finish with the fresh 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!

SEAFOOD LASAGNA

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.

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.

WHITE SAUCE SEAFOOD LASAGNA

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!!!

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.

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.

SEAFOOD LASAGNA

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

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.

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 LASAGNE

Steps:

• Preheat oven to 190C 375F, gas mark 5
• Melt butter in a large saucepan and saute onion and celery for 5 mins stirring occasionally until softened slightly. Stir in flour and cook for 1 minute. Gradually stir in milk, cream and white wine until sauce has thickened. Stir in lemon rind and juice and season to taste.
• Add carrots and simmer for 5 minutes
• Put one third of the sauce into a separate saucepan and set aside. Add all fish and dill into the remaining sauce and simmer gently for 6 minutes. Then stir in half the cheese.
• Put 3 sheets of pasta into base of large ovenproof dish. Spoon over half the fish mixture. Put 3 sheets of pasta ontop and cover with remaining fish mixture.
• Top with last 3 sheets of past and spread with the saved sauce and sprinkle with cheese.
• Bake for 35 - 40 minutes until golden

SEAFOOD LASAGNE "A LA FRANCAISE"

Steps:

• Preheat oven to 350 degrees. In a skillet heat 2 tablespoons of butter. When hot add shallots, carrots and celery, cover and cook until wilted, about 5 minutes. Add the shrimp and crab and saute, stirring continuously for 3 to 4 minutes or until seafood is just cooked through. Stir in Cognac and evaporate over high heat. Stir in tomatoes and cook 10 minutes, uncovered, or until mixture is quite thick. Remove from heat and season to taste with salt and pepper.
• Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour. Whisk in cream and milk and simmer five minutes or until thick. Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish. Boil, a few sheets at a time until 3/4 done. Drain and cool on clean cloths. Generously butter 3 quart capacity baking pan. Spread a thin film of cream sauce over bottom of baking dish. Arrange a layer of 4 overlapping sheets of lasagne. Spread a thin film of cream sauce over pasta, then seafood mixture. Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere. Bake, loosely covered with foil for 20 minutes. Uncover and bake 10 minutes or until hot throughout and only slightly golden on top. Let stand in pan for 5 minutes then serve.