Fishy Lasagna Recipes

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WHITE SAUCE SEAFOOD LASAGNA



White Sauce Seafood Lasagna image

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

1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
2 cloves garlic, crushed
2 cups milk
2 cups chicken broth
1/4 teaspoon pepper
1 tablespoon basil
2 cups mozzarella cheese, shredded
1/2 cup green onion, chopped
15 lasagna noodles, UNCOOKED
1 cup cottage cheese (small Curd)
2/3 cup shrimp, cut bite size, Cooked
2/3 cup bay scallop, Cooked (bite size)
2/3 cup crabmeat, cut bite size
1/3 cup dry white wine

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!!!

WHITE SEAFOOD LASAGNA



White Seafood Lasagna image

We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty "jewel" from the sea. -Joe Colamonico, North Charleston, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 28

9 uncooked lasagna noodles
1 tablespoon butter
1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
1 pound bay scallops
5 garlic cloves, minced
1/4 cup white wine
1 tablespoon lemon juice
1 pound fresh crabmeat
CHEESE SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
RICOTTA MIXTURE:
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
1 large egg, lightly beaten
TOPPING:
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley

Steps:

  • Preheat oven to 350°. Cook lasagna noodles according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan., Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops., For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce., Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese., Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 448 calories, Fat 19g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 957mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

SEAFOOD LASAGNA II



Seafood Lasagna II image

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

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 clove garlic, minced
1 pound baby portobello mushrooms, sliced
2 (16 ounce) jars Alfredo-style pasta sauce
1 pound shrimp, peeled and deveined
1 pound bay scallops
1 pound imitation crabmeat, chopped
20 ounces ricotta cheese
1 egg
black pepper
6 cups shredded Italian cheese blend

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

SEAFOOD LASAGNA WITH CRAB AND SHRIMP



Seafood Lasagna with Crab and Shrimp image

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

9 lasagna noodles
1 tablespoon butter
1 cup minced onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese
1 egg, beaten
2 teaspoons dried basil leaves
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
⅓ cup milk
⅓ cup dry white wine
1 (6 ounce) can crabmeat, drained and flaked
1 pound cooked small shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese

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

CARY NEFF'S FISH LASAGNA WITH TEA SAUCE



Cary Neff's Fish Lasagna With Tea Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 24

3/4 cup fresh squeezed orange juice
1/2 cup lobster broth (clam juice can be substituted)
4 jasmine tea bags
1/4 teaspoon lemon zest
1 teaspoon orange zest
1 clove garlic, minced
1 1-inch piece fresh ginger root, peeled and minced
1 stalk lemongrass, smashed and coarsely chopped
1/4 cup passion fruit juice
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper to taste
12 4-by-4-inch sheets of homemade pasta, or 8 dried lasagna noodles
24 thin asparagus, steamed until tender and cooled
16 baby carrots, steamed until tender and cooled
1 cup fresh corn kernels, lightly toasted
1 1/2 cups diced zucchini, steamed until nearly tender
1 1/2 cups diced summer squash, steamed until nearly tender
1 1/2 cups sliced shiitake mushrooms, steamed until tender
1/2 cup fava beans or lima beans, steamed until tender
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
12 ounces fresh goat cheese
4 4-to 6-ounce grouper, catfish or halibut fillets

Steps:

  • To make the sauce, warm cup orange juice with the lobster broth. Add the tea bags and steep. Meanwhile, place all the rest of the ingredients, except the remaining i cup orange juice, the cornstarch and the salt and pepper, in a pot and simmer for 5 minutes. Remove tea bags from tea mixture. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Whisk the cornstarch into the remaining orange juice to make a lumpless paste. Reduce the heat under the orange juice mixture to the lowest flame possible. Whisk in the cornstarch mixture and continue stirring until the sauce is clear and slightly thickened. Remove sauce from heat, taste and season with salt and pepper.
  • To make the lasagna, preheat the oven to 400 degrees. Boil the lasagna noodles in salted water until tender, about 3 minutes for fresh sheets, 8 minutes for dried noodles. Combine all the cooked vegetables, season with salt and pepper, add the basil and parsley and set aside. Grill the fish over charcoal or broil.
  • While the fish is cooking, cover the bottom of an 8-by-8-inch cake pan with a glaze of the tea sauce. Cover with noodles. Top with a layer of vegetables, using i of the mixture. Imagine cutting this, as you eventually will, into 4 portions. Put a heaping tablespoon of the cheese in the center of each imagined portion. Glaze lightly with more sauce.
  • Keep adding layers of noodles. Spoon the sauce onto the lasagna and top with remaining cheese. Place the lasagna in the oven for 5 minutes, until the cheese is barely melted. Serve topped with the fish and drizzled with the sauce.

SEAFOOD LASAGNA



Seafood Lasagna image

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

1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

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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FISHY FISH LASAGNA - THEKOLWIKI
(In-game plural: dishes of fishy fish lasagna) View metadata Item number: 2527 Description ID: 211395372 View in-game: view View market statistics. refresh edit data. Recipe. dehydrated caviar: displaced fish fishy fish: Gnollish casserole dish fishy fish casserole: savory dry noodles: fishy fish lasagna: When Consumed. You eat the fishy fish lasagna. The oils give your coat a healthy sheen ...
From kol.coldfront.net
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RECIPE: FISH LASAGNA STEP BY STEP WITH PICTURES | HANDY.RECIPES
Place fish fillets in a pan without oil, add salt, pour white wine and stew for about 10 minutes. Salt the frozen spinach and stew in vegetable oil until tender (about 7-10 minutes). I made another lasagna with asparagus and broccoli. I was stewing in a big frying pan, of course, without mixing.
From handy.recipes
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CREAMY WHITE SEAFOOD LASAGNA + {VIDEO} - STAY SNATCHED
2020-03-12 Add in the crab meat and stir. Remove and set aside. Add butter and garlic to the pan. Saute. Add in whipping cream, almond milk, dry white wine, Parmesan cheese and cream cheese. Stir. Add the cooked seafood back to the pan and stir. Layer a 9×13 baking dish with noodles. Add sauce, ricotta, and shredded cheese.
From staysnatched.com
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FISH LASAGNA RECIPES | BIGOVEN
2021-07-13 appitizers sole casserole ...
From bigoven.com
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Top Asked Questions

How to cook lasagna with fish in it?
Add cheeses, mustard and paprika and heat for a few minutes more. Place a layer of lasagne in the base of the dish. Add a third of the fish. Add another layer of lasagne and then the cheese sauce. Use a large spoon to press down the layers as you go.
What is fish lasagne made of?
This fish lasagne recipe from Mark Dodson makes for a lovely lighter option than a traditionally meaty pasta bake. Creamy béchamel sauce (made with skimmed milk) is layered with tender flakes of poached haddock, spinach and carrots for a delicious pasta dish, all that's needed is a fresh salad or some steamed greens on the side.
How do you cook fish lasagne with béchamel sauce?
Spread a third of the fish mixture over the pasta, followed by about a quarter of the remaining béchamel, then continue to layer everything, finishing off with a layer of pasta covered with the remaining béchamel sauce. Bake the lasagne in the oven for 40-45 minutes until the sauce is bubbling and the top is golden-brown.
Where can I buy frozen fish for lasagna?
Note If you don’t have a fishmonger the best way to acquire frozen shellfish is to ask at your supermarket fish counter. Also, if you want to prepare the lasagne a few hours in advance, make the tomato mixture and béchamel while the fish defrosts and make sure they are completely cold before assembling the lasagne.

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