Seafood Lasagna
Seafood Lasagna recipes pls.. thank u?We Answered:
Seafood Lasagna"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!"
INGREDIENTS:
1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 clove garlic, minced
1 pound baby portobello mushrooms, sliced
2 (16 ounce) jars Alfredo-style pasta sauce
1 pound shrimp, peeled and deveined
1 pound bay scallops
1 pound imitation crabmeat, chopped
20 ounces ricotta cheese
1 egg
black pepper
6 cups shredded Italian cheese blend
DIRECTIONS:
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.
Virginia Said:
making seafood lasagna do I ned to cook shrimp before baking?We Answered:
No, you do not need to cook the seafood ahead of time. It will cook in the lasagnaTerry Said:
tried & true recipe for seafood lasagna?We Answered:
8 tbsp. butter8 tbsp. all purpose flour
1 c. cream
1 c. milk
1. chicken broth
Salt and pepper to taste
Pinch of nutmeg
1 lb. lasagna, "no boil type"
10 oz. frozen spinach, thaw and drain on paper towels
16 oz. ricotta cheese
8 oz. mozzarella cheese
8 oz. provolone cheese
1 can sliced mushrooms
2 sliced onions
1/2 c. Parmesan cheese
1 tomato, cut and peeled
1 1/2 lb. seafood (shrimp, crabmeat)
Parsley and rosemary to taste
To make sauce, melt butter and add flour. Take it off the burner, add cream, milk and broth. Put back on burner. Stir constantly. When everything is mixed, take it off the fire. Add salt, pepper and nutmeg. To make lasagna, saute onions and mushrooms in butter and oil. Add spinach, tomato, parsley and rosemary. Add seafood. In a greased lasagna pan, pour some sauce, place some lasagna, seafood, mozzarella, ricotta sauce, provolone, and press it down before you begin second layer. Follow same order as first layer, ending with lasagna strips and sauce. Be sure to generously cover with sauce. Bake at 350 degrees for 35 - 40 minutes.
Margaret Said:
we have a seafood lasagna?We Answered:
5 days or so. But you could cut it into single portions and freeze them for months!Morris Said:
How do you make seafood lasagna ?We Answered:
Seafood LasagnaThis is elegant, with a mild taste. Perfect for a classy dinner party. Serve with a glass of wine, and a spinach salad
12 ounces dry lasagna noodles, cooked and drained
1 cup fresh basil leaves, torn into small pieces
3 cups white sauce
1 1/2 lbs shrimp or crab or imitation crabmeat or mussels or oysters or squid (Basically, your choice)
2 cups fat free mozzarella cheese or low fat mozzarella, shredded
2 cups fat-free cottage cheese
1 cup shredded parmesan cheese
1 egg
Put 1 cup of the white sauce in bottom of 9x13 pan.
Put down one layer of lasagna noodles.
Mix the egg, mozzarella, cottage cheese, basil, and 1/2 cup of the parmesan.
Put 1/3 of the mix over the noodles.
Add 1/3 of the seafood mix.
Pour 1 cup of sauce over seafood.
Repeat layers, ending with cheese. Sprinkle remaining parmesan on top.
Cover with foil; bake at 350 for 30 minutes.
Let stand 10 minutes before serving.
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for homemade white sauce:
Melt 4 tablespoons margarine or butter; stir in 4 tbsp flour.
Cook until blended.
Stir in 3 cups milk, stirring until smooth and thick.
Or, just use purchased white sauce.
Wendy Said:
Is seafood lasagna good?We Answered:
Seafood Lasagna is awesome! I use a combo of whatever seafood is on sale, including the "fake" crab meat which works wonderfully. It's really made of a firm, white fish, so it holds up well in recipes, in both flavor retention and consistency (it doesn't fall apart). You can add any other seafood you like/have on hand then, along with good melting cheese. I usually try to add some frozen thawed spinach as well, along with finely chopped sweet red bell pepper. It looks and tastes great w/the seafood! I have found the best way to make a seafood lasagna is to do it "roll-up" style. For some reason, the flavor is better when rolled into individual spirals and the filling doesn't get lost, if you know what I mean. Try it this way for you and a friend sometime, then you can adapt your preferences for fillings, cheeses and sauces for a larger crowd.Nathan Said:
Anyone have a good recipe for seafood lasagna?We Answered:
9 to 12 lasagna noodles1/2 tsp. dried tarragon, crushed
3 c. white sauce
2 c. shredded Mozzarella
3/4 c. Parmesan cheese
1 1/2 lbs. mixed seafood
Sauteed fresh mushrooms (optional)
(Such as shrimp, crab meat, haddock). Cook noodles and drain. Prepare white sauce by melting 6 tablespoons butter and adding 6 tablespoons flour. Let cook a minute or two. Whisk in 3 cups milk and whisk constantly until mixture is thickened. Remove from heat. In a greased 9 x 13 inch pan layer 1/3 noodles, 1/2 the seafood, 1/3 each of the Mozzarella and Parmesan cheese and white sauces. Repeat.
Top with remaining noodles, white sauce and cheeses. Bake uncovered at 350 degrees for 30 minutes or until bubbly. Let stand before cutting. NOTE: If using mushrooms add to the seafood when assembling lasagna.