CREAMY SEAFOOD LASAGNE
It's said that Italians don't eat cheese and fish together, but I've often seen nonnas grating a wodge of Parmesan into a seafood risotto or a pot of pasta. And I thought, if they're doing it, it must be good!
Provided by Jamie Oliver
Categories Mains Jamie Magazine Seafood Pasta & risotto Mussels Prawns
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
- Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor - just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
- Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There's no secret to kneading - you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
- Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
- It's not the end of the world if you haven't got a pasta machine, just use your rolling pin. The problem you'll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You'll be rolling your pasta into a more circular shape than you'll get from a machine.
- If using a machine, make sure it's firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
- Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
- Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
- Work the dough through all the machine's settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
- Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
- For the lasagne sheets needed in this recipe, keep rolling the pasta until it's somewhere between the thickness of a beer mat and a playing card.
- Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don't wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
- In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
- Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
- Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
- Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
- Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
- Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven't after this time).
- Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
- Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
- Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
- To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
- Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 755 calories, Fat 33.8 g fat, SaturatedFat 15.6 g saturated fat, Protein 56.8 g protein, Carbohydrate 55.6 g carbohydrate, Sugar 8.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
SEAFOOD LASAGNA II
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!
Provided by Sara Van Noy
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 764.3 calories, Carbohydrate 44.4 g, Cholesterol 182.7 mg, Fat 46 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 21.7 g, Sodium 1726 mg, Sugar 6.9 g
CREAMY SEAFOOD LASAGNA
Uses no-boil lasagna noodles. Sometimes I use 10 oz chopped broccoli in place of the spinach. Great either way!
Provided by Parsley
Categories Oven
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Have a rectangular lasagna pan handy.
- In a saucepan, melt butter and add garlic.
- Stir in flour and cook until smooth.
- Gradually whisk in the milk until smooth.
- Stir in the parmesan cheese and ONLY 1 CUP of the mozzarella. Add dill. Stir until melted, smooth and thickened. SET ASIDE 1 CUP OF THIS SAUCE TO POUR OVER TOP OF FINISHED LASAGNA.
- In a small bowl, beat together ricotta, egg, salt, scallion and spinach (or broccoli).
- In a separate small bowl, toss together the shrimp and scallops.
- Spread a thin layer of the cheese sauce on the bottom of the lasagna pan.
- Place 3 lasagna noodles across the bottom.
- Spread 1/3 of the ricotta/spinach mixture over noodles.
- Sprinkle 1/3 of the shrimp/scallop combo over top.
- Spread 1/3 cheese sauce over that.
- Repeat these layers two more times.
- End with the last 3 lasagna noodles.
- Evenly top with the reserved 1 cup of cheese sauce and the remaining 1 cup of mozzarella cheese.
- Sprinkle chopped dark green parts of scallions over top; if desired.
- Cover with non-stick foil and bake for 45 minutes.
- Uncover and bake for an additional 15 to 20 minutes.
- Remove from oven and let rest for at least 20 minutes before cutting to serve.
CREAMY SEAFOOD LASAGNA
I'm not one to cook things with a lot of ingredients or steps, but this sounds like it would be worth it! Real crabmeat can be used instead of imitation crabmeat if you prefer. From Betty Crocker Annual Recipes 2008.
Provided by mailbelle
Categories Crab
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Cook noodles as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in flour; cook and stir until bubbly.
- Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
- In medium bowl, mix egg, parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
- Drain lasagna noodles.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles.
- Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce.
- Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles.
- Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce.
- Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles.
- Spread with remaining crabmeat, shrimp and sauce.
- Sprinkle with remaining 1 cup mozzarella cheese.
- Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley if desired.
Nutrition Facts : Calories 637.2, Fat 33.4, SaturatedFat 19.7, Cholesterol 197.6, Sodium 1265.8, Carbohydrate 36.7, Fiber 1.2, Sugar 2.3, Protein 38
CREAMY SEAFOOD LASAGNA
Looking to add variety to your lasagna know-how? Our Creamy Seafood Lasagna pairs a luscious white sauce with mild-flavored imitation crabmeat and shrimp in a comforting lasagna that will transport you to the nearest bay. Our recipe for seafood lasagna brings together mozzarella, Parmesan and ricotta cheese. You don't need to live next to the sea; just pick up frozen salad-style imitation crabmeat and frozen cooked salad shrimp. All you need are a few more pantry staples and our simple steps to make this recipe an easy catch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Cook noodles as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
- In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
- Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
- Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.
Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 180 mg, Fat 5, Fiber 2 g, Protein 41 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 5 g, TransFat 1 g
EASY SEAFOOD LASAGNA
Everyone seems to enjoy this dish. I like to prepare it the day before and refrigerate it overnight. Just take it out of the fridge 30 minutes before popping it in the oven. -Viola Walmer, Tequesta, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in the cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a large bowl, combine the soups, wine or broth, milk, crab and shrimp., Arrange 3 noodles in a greased 13x9-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 314 calories, Fat 16g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 1132mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
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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