White Sauce Seafood Lasagna

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.

WHITE SEAFOOD LASAGNA

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.

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.

LASAGNA WITH WHITE SAUCE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

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!!!

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

WHITE SAUCE SHRIMP-SPINACH LASAGNE

Steps:

• Have the cooked pasta ready for use. Pre-heat the oven to 375-degrees F.
• In a large no-stick skillet, over medium heat, melt the butter and add in the olive oil along with the chopped garlic. Pour about 2/3 of this blend into a bowl and set aside. Continuing to carefully stir over the medium heat, add in the onion, mushrooms and minced jalapeno and allow the mix to tenderize, (about 6 minutes).
• Remove the vegetable blend from the skillet, re-add the reserved melted butter blend and add in the shrimp. Sprinkle the Old Bay seasoning over the shrimp. Sautee over medium heat for 6 minutes, stirring ocassionally. Remove the shrimp from the pan and set aside. (You can discard the butter blend or save it for use in another dish).
• Set up a double boiler with 3 cups of water in the bottom section over high heat. In the top (dry) section, melt the 5 tablespoons of unsalted butter and add in the pre-warmed milk. As it begins to yield a little steam, whisk in the white pepper and the minced garlic. When it comes to a boil, whisk in the flour and continue to whisk until the sauce thickens. Allow the blend to continue at a low boil (adjust temperature if necessary), whisking with great frequency, for 15 minutes. If it gets too thick, add more pre-warmed milk, 1/4 cup at a time until desired consistency is achieved. (You want it about as thick as pancake batter.) At the end of the 15 minutes, remove from heat and set aside.
• Spray a 9" x 13", or larger, casserole dish with the cooking spray. Lay in 1/3 of the white sauce and make sure that most of the bottom is covered. Then, lay in just a little more than half of the pasta, (about 60%). Cover the pasta with all the cottage cheese. Next, spread the spinach all over the top.
• Layer the remaining pasta evenly across the top. Next, evenly distribute the remaining white sauce all over the pasta. Lay the cooked shrimp evenly across the white sauce and then distribute the onion-mushroom-jalapeno mix across the dish. Top this with all the Monterey Jack Cheese and the Asiago chees, and then finish by sprinkling the dried parsley across the top, just as a sort of garnish.
• In the oven, pre-heated to 375-degrees F., place the dish on the middle rack, uncovered, and bake for 30 minutes. At the end of the 30 minutes, change the setting to BROIL, move the rack up to one below the top one, and broil the dish just until there is some light browning across the top (about 2-3 minutes). WATCH THIS CAREFULLY as it will burn quickly! Remove from oven when the top is lightly browned.
• Allow the dish to "rest" for about 10 minutes prior to cutting into serving sizes. Serve with hot, fresh garlic bread, buttered Parker House Rolls, or with Texas Toast.