NO-FAIL BAKED SEAFOOD LASAGNA
Move over marinara. Our creamy Parmesan sauce pairs perfectly with spinach, shrimp and crabmeat for a new take on lasagna.
Provided by My Food and Family
Categories Pasta
Time 1h15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Melt butter in large saucepan on medium heat. Whisk in flour until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan; set aside. Mix spinach, cottage cheese, 2/3 cup mozzarella and nutmeg.
- Spread 2/3 cup Parmesan sauce onto bottom of 13x9-inch pan. Cover with 3 lasagna noodles and layers of half each of the shrimp, crabmeat and spinach mixture; top with 2/3 cup of the remaining Parmesan sauce. Repeat layers, starting with the noodles. Top with remaining noodles, Parmesan cheese sauce and mozzarella; cover.
- Bake 45 min. or until heated through, uncovering after 25 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 21 g
MOM'S SEAFOOD LASAGNA
Growing up, I always loved when my mom made this lasagna. I changed a couple of things-no-boil lasagna noodles make assembly much faster. Also, I like the nutty, robust flavor of Romano cheese, so I added that, too.
Provided by Kardea Brown
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
- Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
- Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
- Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
- Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
- Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
- Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.
ULTIMATE NO-FAIL LASAGNA
I love this lasagna recipe because it never fails me, even though I'm a rookie cook! This is so easy to make and it makes tons so I always freeze half and eat it for a month! If you want to make a small pan, divide the recipe in half and it'll still turn out great! *Edited to add: This can be made without the eggs! The cheese mixture will still be delicious without the egg.
Provided by Breeze144
Categories Cheese
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat and drain off fat.
- Add spaghetti sauce, pizza sauce, salt and pepper.
- Cook noodles in boiling water until tender.
- Preheat oven to 350°F.
- In separate bowl, mix together ricotta, 2 cups mozzarella, parmesan, eggs and herbs.
- In a 9x13 pan lay down layer of cooked noodles only slightly overlapping.
- Cover noodles with 1/3 of meat sauce and 1/2 cheese mixture.
- Cover with another layer of noodles.
- Cover with 1/3 meat sauce and rest of the cheese mixture.
- Cover with another layer of noodles.
- Cover with remaining meat mixture and top with remaining shredded cheeses.
- Bake at 350°F for 30 minutes.
- Remove from oven and let stand for at least 10 minutes.
Nutrition Facts : Calories 1021, Fat 54.4, SaturatedFat 29.9, Cholesterol 262.4, Sodium 1124.2, Carbohydrate 61.3, Fiber 4.6, Sugar 9, Protein 68.5
WHITE SAUCE SEAFOOD LASAGNA
Make and share this White Sauce Seafood Lasagna recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories European
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
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!!!
NO-FAIL BAKED SEAFOOD LASAGNA - K
Another Kraftfoods.com recipe. I find this site extremely helpful. Of course they use their ingredients but I just list the "generic" ingredients.
Provided by Nana Lee
Categories One Dish Meal
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- NOTE RE: shrimp,
- use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
- PREHEAT oven to 350°F
- Melt butter in large saucepan on medium heat.
- Add flour; stir with wire whisk until well blended.
- Gradually add milk, mixing well after each addition.
- Bring to boil on medium heat, stirring constantly.
- Reduce heat to low; simmer 3 to 5 minute or until thickened, stirring constantly.
- Remove from heat.
- Stir in Parmesan cheese; set aside.
- Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
- SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13x9-inch baking pan.
- Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
- Repeat layers, starting with the noodles.
- Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
- foil with PAM and cover casserole.
- BAKE 25 minute
- Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
- Let stand 10 minute before cutting into 12 pieces to serve.
- TIPS:
- Great Substitute:
- Prepare as directed, substituting ricotta cheese for the cottage cheese.
- Round Out The Meal:
- Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.
Nutrition Facts : Calories 250.2, Fat 10.1, SaturatedFat 5.9, Cholesterol 70.5, Sodium 526.8, Carbohydrate 19.1, Fiber 1.3, Sugar 0.7, Protein 20.3
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.
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