Dads 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.

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.

DAD'S LASAGNA

Steps:

• Remove sausage skins and break up the sausage in frying pan.
• Brown meat slowly and spoon off excess fat.
• Add garlic, basil, 1 1/2 teaspoons salt, tomatoes and tomato paste.
• Simmer, covered for 15 minutes; stir often.
• Set aside when finished.
• Meanwhile, cook noodles in boiling salted water until tender; drain; rinse.
• In a large bowl, beat eggs; add Ricotta, Parmesan, Parsley, pepper and a tsp of salt.
• Mix well.
• Now in a 13x9x2 inch baking dish; Layer half the noodles; spread with half the Ricotta cheese/egg mixture; add half the thinly sliced mozzarella and then half the meat sauce.
• Repeat.
• Bake at 375 F degrees for about 30 minutes.
• Alternatively, you could refrigerate until later and then bake for 45 minutes.
• Either way let the lasagna stand for 10 minutes before serving.

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.

EASY SHRIMP ALFREDO LASAGNA RECIPE - (4/5)

Steps:

• Preheat oven 350f. SAUCE; Combine cream, lemon peel, parmesan cheese, salt and in a saucepan set over med-high heat, stirring often, until bubbles form around the edge of pan Reduce heat, simmer for 2 minutes or until sauce is slightly thickened. Chop shrimp, if large. SPREAD approximately 1/2 cup sauce in the bottom of a lasagna pan. Top with noodles. Spoon 1/4 of the remaining sauce over tne noodles. Spoon 1/3 of the shrimp and 1/3 of the spinach Repeat twice and top with mozzarella cheese and pour the the remaing sauce evenly over top Sprinkle with parsley Cover with foil and bake for 45-50 Minutes Remove the cover and broul for 2- Minutes Let stand for 10 Minutes before slicing