Lasagne With Shrimp And Crab Meat Recipe 445

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.

AUNTY PASTO'S SEAFOOD LASAGNA

Steps:

• Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
• Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
• In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
• Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 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.

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!

SHRIMP LASAGNA WITH CREAMY TOMATO SAUCE

Steps:

• Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with foil and keep warm.
• Preheat oven to 350.
• Melt butter in a large nonstick skillet over medium-high heat. Add onion, and cook 5 minutes or until translucent, stirring occasionally.
• Stir in garlic and cook 2 minutes.
• Add spinach, and cook 1 minute.
• Remove skillet from heat, and stir in cream and shrimp.
• In a separate bowl, whisk together ricotta cheese, eggs, and salt. Stir ricotta mixture into shrimp mixture.
• Spraed a cup of Tomato-Cheese Sauce in bottom of a greased 13x9 inch baking pan.
• Arrange 4 noodles over sauce, top with half of shrimp mixture.
• Place 4 more noodles over shrimp mixture, and top evenly with 3/4 cup sauce.
• Top with remaining shrimp mixture and noodles.
• Spread remaining sauce over lasagna, and sprinkle with Parmesan cheese.
• Bake 40 to 45 minutes or until lightly browned.
• Remove from oven, and let stand 15 minutes before serving.