Shrimp Lasagna Rolls With Creamy Marinara Food

CAJUN SHRIMP LASAGNA ROLL-UPS

Steps:

• In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

LASAGNA ROLLS UP WITH GARLIC PARMESAN CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F. To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Spread 1 cup garlic parmesan cream sauce onto the bottom of a 9×13 baking dish; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions; drain well. In a large bowl, combine chicken, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to taste. Lay lasagna noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the prepared baking dish; repeat with remaining noodles and filling. Top with remaining garlic parmesan cream sauce and sprinkle with remaining 1 cup mozzarella.* Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown. Serve immediately.

LASAGNA ROLLS

Steps:

• To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
• Preheat the oven to 450 degrees F.
• Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

CREAMY GARLIC SHRIMP LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a large pan, add onions and cook for 5 minutes, add garlic and chipotles cook for 2 minutes.
• Add wine to onions and deglaze pan, reduce to till almost no liquid remains. Add oregano and tomatoes cook for 5 minutes then add shrimp and just toss to coat ingredients. Remove from heat and set aside.
• Meanwhile melt butter in a microwave oven add flour and mix till smooth. Add the cream and microwave for 4 -5 minutes, whisking every minute till thick.
• Add nutmeg to cream sauce. Mix in Parmesan and set aside.
• Mix together ricotta, mozzarella, egg and parsley, and black pepper set aside.
• Lightly oil a 9x13 pan.
• Place 2 sheet noodles on dish top with 1/3 cheese mixture then 1/3 shrimp mixture and then 1/3 cream mixture. Repeat 2 more times ending with cream.
• Top with shredded cheese and bake for 30 minutes.

CREAMY SHRIMP LASAGNA

Steps:

• Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
• In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
• Stir ricotta with dill in a small bowl.
• Grate cheeses then stir together.
• Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
• Spread 1/2 of the ricitta mixture.
• Cover with 1/2 of the tomatae sauce.
• Scatter 1/2 of the shrimp on top .
• Then comes 1/2 of the cheese over the shrimp.
• Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
• Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
• When you have finished your meal -- run around the block.
• This can be made a head just bake it for 30 minutes. Let cool ,.
• cover and refridgate overnight.
• Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.

SEAFOOD LASAGNA WITH CRAB AND SHRIMP

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.

SHRIMP AND SPINACH LASAGNA

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.

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 LASAGNA ROLLS WITH CREAMY MARINARA

Steps:

• Preheat the oven to 350°F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain.
• Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and the garlic to the pan and sauté until the shrimp are cooked, about 4 minutes, stirring often. Remove from the heat and let cool. Coarsely chop the cooled shrimp and place in a large bowl with 2 cups of the ricotta cheese (one container and about one-third of the other), the Parmesan cheese, eggs, basil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to combine.
• In another bowl, combine the marinara sauce with the remaining 1 cup of ricotta cheese and stir to combine.
• To make the lasagna, cover the bottom of a 9 x 13 x 2-inch baking dish with 1 cup of the marinara mixture. Lay four noodles flat on a dry work surface. Spread about 1/4 cup of the shrimp mixture evenly over each noodle. Roll up and place seam side down in the baking dish. Repeat twice more to make 12 lasagna rolls. Drizzle the rolls with the remaining marinara mixture and top with grated mozzarella. Bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

THE {BEST} CLASSIC LASAGNA WITH SAUSAGE AND MARINARA

Steps:

• Preheat the oven to 375 degrees.
• Heat olive oil in a large skillet set over medium-high heat until shimmering. Add the sausage and cook until no pink remains, using the spoon to break the sausage up into small pieces as it cooks. Dump the sausage into the marinara sauce, stir, and set aside.
• Add the ricotta, 1 & 1/2 cups grated parmesan, egg, Italian seasoning, salt and pepper to a bowl and stir to combine.
• Ladle about 1/4 cup of the marinara sauce into a 9 x 13 rectangular baking dish and spread it out so it covers the entire bottom of the dish. Lay 4 lasagna noodles over the sauce, across the bottom of the pan. They will overlap a bit. Spread 1/3 of the ricotta mixture over the noodles into an even layer. Ladle 1 & 3/4 cups of marinara sauce and sausage over the ricotta mixture, spreading it out into an even layer. Top the sauce with 1 cup grated mozzarella.
• Repeat this layering process two more times: 4 noodles, 1/3 of the ricotta mixture, 1 & 3/4 cup marinara sauce, and 1 cup mozzarella cheese. With each layer, gently press the noodles down with your hands or the back of a spatula to compact each layer into the pan.
• Sprinkle the remaining 1 cup of grated parmesan over the final layer of mozzarella cheese.
• Spray a sheet of aluminum foil with non-stick baking spray and loosely cover the pan of lasagna. Set the pan on a baking sheet (to catch any drips) and bake for 35 minutes (*see note). Remove the foil and bake for another 20-30 minutes, until the cheese on the top is completely melted and just beginning to brown and the lasagna is bubbly around the edges.
• Remove the lasagna from the oven and let rest for 15 minutes before serving. Letting it rest is important - it will be "soupy" and difficult to serve straight from the oven.