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
SEAFOOD-SPINACH LASAGNA
Steps:
- Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray. Cook and drain noodles as directed on pkg. In large skillet, melt butter over medium heat. Add scallops, cook 2 min, stirring constantly until firm and opaque. Remove to medium-sized bowl. Add crabmeat and shrimp to bowl, cover, refrigerate.
- In same skillet, cook onion & garlic for 5 min, stirring, until onions are softened. Reduce heat to low. Stir in cream cheese until softened. Beat in Alfredo sauce and broth with whisk, remove from heat.
- In medium bowl, stir together ricotta cheese, 2 cups of Kraft Italian 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 1/2 (about 1-1/2 cups,) of the ricotta mix and 1/3 of the seafood mix over noodles. Spread with 2/3 cup of cream cheese mix. Top with 3 noodles, remaining ricotta mix, half the remaining seafood, and 2/3 cup of cream cheese sauce. Top with remaining noodles, seafood, and cream cheese sauce. Cover with foil.
- Bake for 40 minutes. Uncover, sprinkle with remaining 1 cup shredded cheese. Bake uncovered 10 min or until cheese is melted. Let stand 10 min before cutting.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
SHRIMP AND SPINACH LASAGNA
Wifey loves this dish. The fresh spinach and lemon shine through.
Provided by Daddy Doug
Categories Main Dish Recipes Pasta Shrimp
Time 1h34m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish.
- Heat oil in skillet over medium-high heat. Add mushrooms; cook and stir until tender, about 10 minutes. Add garlic; cook for 1 minute. Stir in spinach and cook just until wilted, 1 to 2 minutes. Remove skillet from heat and transfer mixture to a bowl.
- Melt butter in the same skillet over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, 10 to 12 minutes.
- Slowly pour 1 cup of milk into flour mixture; whisk until smooth. Pour in remaining 1 cup milk; whisk until smooth. Whisk in garlic salt, cayenne pepper, kosher salt, and pepper. Bring mixture to a simmer; whisk in lemon zest and lemon juice. Remove skillet from heat.
- Spoon enough sauce in prepared baking dish to coat bottom. Overlap 5 lasagna noodles on top. Spread spinach mixture evenly over the pasta. Arrange shrimp on spinach layer. Drizzle with half the remaining sauce. Overlap remaining lasagna noodles on top. Cover with remaining sauce. Sprinkle with parsley.
- Bake in the preheated oven for 10 minutes. Turn baking dish; continue baking until cooked through and bubbly, about 15 minutes more. Cool 15 minutes before serving.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 33.1 g, Cholesterol 193 mg, Fat 12.4 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 5.3 g, Sodium 541.6 mg, Sugar 5 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.
SPINACH LASAGNA BECHAMEL
This is from the new recipes from Moosewood Cookbook. I have not tried this, but am posting it to a request. I do not know how long to prepare, just guessed.
Provided by nancyal
Categories Spinach
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauce: Heat the milk until very warm but do not bring to a boil.
- In another pan over medium heat, melt the butter.
- Do not let the butter brown.
- Whisk in flour and cook for 3 or 4 minutes, stirring constantly.
- Gradually add the hot milk.
- Continue to whisk until the sauce is thickened.
- add the freshly grated nutmeg if using.
- Sauté the garlic and onions in the butter or oil until the onions are translucent.
- Stir in the spinach and 1/2 cup of the parsley.
- Add a little water if the spinach is dry.
- Cook until the spinach wilts then remove it from the heat; set aside.
- Mix the remaining parsley, ricotta, eggs and 2/3 of the parmesan cheese together.
- You may cook the lasagna until al dente or don't cook them at all.
- Moosewood does not cook theirs, they just layer the raw noodles in the pan.
- Oil a large casserole or lasagna pan.
- Layer the ingredients as follows: 1 1/2 to 2 cups of sauce, 1/3 of the noodles, 1/2 of the spinach, all the mozzarella, 1 1/2 to 2 cups sauce, 1/3 of the noodles, all the ricotta mixture left, all of the spinach left, 1 1/2 to 2 cups of the sauce,the remaining noodles, the rest of the sauce, sprinkling the remaining parmesan cheese on top.
- Cover the casserole and bake at 350°F for 45 minutes.
- Uncover the casserole and bake for another 10 to 15 minutes.
- Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 1339.1, Fat 80.1, SaturatedFat 44, Cholesterol 283.5, Sodium 1298.1, Carbohydrate 100.3, Fiber 7.3, Sugar 5.4, Protein 57.2
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.
CRAB AND SPINACH LASAGNA
Delicious lasagna to use for buffet dinner as a choice of white or red lasagnas. Spice it up to your liking. This is just right for us.
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and sauté to release flavor.
- Stir in cornstarch, Old Bay, and basil. Add cream all at once.
- Cook and stir until thickened and bubbly.
- In medium bowl, stir in together, ricotta/sour cream and egg.
- Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F.
- Arrange lasagna pieces in bottom of a greased 12x7� rectangular baking dish.
- Top with half of spinach mixture, half crab chunks, and half Ricotta mixture.
- Repeat layers- noodles, spinach, crab, Ricotta.
- Top with remaining Mozzarella and Parmesan cheese.
- Cover with foil and tent foil and seal well (do not let foil touch top of lasagna).
- Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top.
- Let stand 10 minutes before slicing.
- Serve with lemon wedges.
Nutrition Facts : Calories 434.6, Fat 31, SaturatedFat 18.6, Cholesterol 131.6, Sodium 573.7, Carbohydrate 14.5, Fiber 1.7, Sugar 1.7, Protein 25.6
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SHRIMP AND SPINACH LASAGNA - RICARDO
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- 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.
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