Crab Meat Lasagna Recipe Recipes Recipe For Shrimp

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.

LASAGNE WITH SHRIMP AND CRAB MEAT RECIPE - (4.4/5)

Steps:

• In a large skillet, heat the oil and saute the onion, garlic, parsley, and celery until the onion is light golden. Add the crab meat and shrimp and let simmer over a low flame until cooked through, mixing well. Pour seafood mixture into the marinara sauce in a separate pot (amount of sauce should be so that each spoonful includes seafood). Add sherry and pepper and stir well. Cover and let simmer over a low flame for 10 minutes. Cook the pasta in salted boiling water to which oil has been added to prevent sticking. Cook until very al dente. Drain pasta and place it on a large cloth to dry, each piece placed separately. Preheat oven to 400 degrees. In a buttered baking dish, lay out a bottom layer of lasagne. Spoon over this some of the seafood sauce. Next, another layer of pasta, with some bechamel sauce spooned on top. Then repeat: pasta, seafood sauce, pasta, bechamel sauce. Top with mozzarella cheese. Bake for 15 minutes until cooked through. Broil briefly to lightly brown the cheese. Let settle before cutting. * I always double this recipe to make a few lasagne!

FRESH CRABMEAT AND LOBSTER LASAGNA

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.

CRAB AND SHRIMP LASAGNA WITH CREAMY TOMATO SAUCE

Steps:

• Preheat the oven to 375°F and position a rack in the center. In a large bowl, combine the crab, shrimp, and 1 teaspoon salt. In a medium bowl, whisk the Alfredo sauce, ricotta, granulated garlic, 1/2 teaspoon salt, and ½ teaspoon pepper until combined. Spray a 9-inch by 13-inch by 2-inch-deep baking dish with cooking spray. Spread ¾ cup of the tomato sauce evenly on the bottom of the baking dish. Place 3 lasagna noodles side by side over the sauce. Spread half of the Alfredo-cheese mixture evenly over the noodles, followed by half of the herb mixture, half the seafood mixture, and 1 cup mozzarella. Repeat the layering with 3 noodles, 1 cup tomato sauce, the remaining Alfredo-cheese mixture, the remaining herbs, the remaining fish, and 1 cup of mozzarella. Place 3 more noodles on the top layer of mozzarella. Spread the remaining 1 ¼ cups of tomato sauce over the noodles and sprinkle with the remaining 1 cup mozzarella.
• Lightly spray a large sheet of aluminum foil with cooking spray and cover lasagna tightly, sprayed side down. Set the baking dish on a sturdy rimmed baking sheet and bake 45 to 50 minutes, or until the cheese is melted and the lasagna is bubbling. Remove the foil and cool on a wire rack for 25 to 30 minutes. Garnish with more herbs, if desired, and serve.

MOM'S SEAFOOD LASAGNA

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.

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.

CRABMEAT LASAGNA

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.