FRESH CRABMEAT AND LOBSTER LASAGNA
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. Set aside.
- In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
- Grease an 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan over the crabmeat. Cover the cheese with a sheet of the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes.
- Remove from the oven and cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired.
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.
SEAFOOD LASAGNA WITH CRAB AND SHRIMP
I improved on a friends recipe...now it is the best I ever cooked or tasted!
Provided by Rayna Jordan
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h30m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 29.9 g, Cholesterol 205.6 mg, Fat 23.5 g, Fiber 1.3 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1205.5 mg, Sugar 3.9 g
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
CRAB LASAGNA
Canned crab and a white sauce will give your taste buds an amazing twist to lasagna. It takes rather long to prepare chop all the vegetables (unless you have a food processor or something more efficient than a knife and cutting board), but definately worth it.
Provided by Geniale Genie
Categories Crab
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Boil lasagna until soft.
- Cut in half.
- Sauté vegetables in a tad of olive oil.
- Add to the crab.
- Add part of the cheese.
- Make a bechamel sauce by heating flour and margarine.
- Add the milk, the vegetable broth, and remaining cheese.
- Cook until thickened.
- Take part of the sauce and add to the crab mix.
- Stuff pasta with the crab mix and roll up.
- Place rolls in a baking pan (you should have 10 rolls).
- Cover with remaining sauce.
- Bake 20 minutes.
Nutrition Facts : Calories 162.7, Fat 8.3, SaturatedFat 3, Cholesterol 14.8, Sodium 273.7, Carbohydrate 14.6, Fiber 0.9, Sugar 1.1, Protein 7.6
CRAB LASAGNA ROLL-UPS
With their creamy filling and delicate crab flavor, these roll-ups are simply satisfying. "I serve this quick and easy dish at my cafe all the time," relates Fran Rodgers, Lake Geneva, Wisconsin. "It's one of my favorites."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first nine ingredients. Add crab; mix well. Place about 1/3 cup on each noodle; roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with tomato sauce. Cover and bake at 350° for 30-40 minutes or until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 755mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
CRAB LASAGNE
A creamy pasta bake with crab, cod and leeks that can be made ahead and frozen, then baked for an occasion
Provided by Sara Buenfeld
Categories Main course
Time 1h10m
Yield Makes 2, each serves 4
Number Of Ingredients 11
Steps:
- Tip the milk, nutmeg, 50g of the butter and the flour into a non-stick pan. Heat while whisking or stirring until thickened. Remove from the heat and stir in the cream with plenty of seasoning. Measure 450ml of the sauce and beat half the Parmesan and the egg into it. Once cool, stir the crabmeat into the remaining sauce.
- Melt the remaining butter in a very large pan or wok, add the leeks and cook for about 10 mins, stirring frequently, until softened and cooked down.
- Lightly grease 2 x 20cm square ovenproof dishes - trim the lasagne sheets to fit, if you need to.
- Spoon a quarter of the leeks into each dish and spread out. Top each with 2 lasagne sheets, then cover with the crab mixture and scatter over the chunks of fish. Top each with another 2 sheets, then cover with the leeks and the last of the sheets followed by the cheese sauce, then the remaining Parmesan.
- To freeze: Wrap the dishes in several layers of cling film, then foil. Use within 2 months. Thaw overnight in the fridge. Heat oven to 180C/160C fan/gas 4. Unwrap the lasagnes and bake for 40 mins. (A freshly made version will take the same time.) Serve with a salad.
Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
CRABMEAT LASAGNA
My boyfriend (who never cooks) made this for me from a recipe he was given by a friend in Hong Kong. Not sure where it originates from but if you're in the UK you're unlikely to be able to get old Bay seasoning but there is a recipe for it on this site!!!
Provided by abby orchard
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles, rinse and drain.
- Combine soup, crab, ricotta cheese, Old Bay Seasoning, cream cheese, onion, egg, basil, salt and pepper.
- Layer 1/2 noodles in a 9x13 baking dish.
- Spread with 1/2 crab mixture and sprinkle with 1/2 cheddar cheese.
- Repeat the layers and bake at 350 degrees for 1 hour.
- Let stand about 15 minutes before cutting and serving.
- *Note if using pasta sheet cooking is not needed.
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