Not Like The Others Seafood Lasagna Recipes

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.

SEAFOOD LASAGNA II

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.

NOT-LIKE-THE-OTHERS SEAFOOD LASAGNA

Steps:

• For tomato sauce: combine undrained tomatoes, mushrooms, oregano, onion powder, salt & pepper in medium saucepan; bring to boil. Reduce heat and simmer, uncovered about 20 mins or until thickened. Stirm in shrimp. Set aside.
• For cheese sauce: melt butter in medium saucepan. Stir in flour. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Stir in Swiss cheese until melted. Stir in imitation crab and wine.
• Layer half of the shrimp sauce, half of the noodles and half of the cheese sauce in 2-qt. rectangular baking dish. Repeat layers. Top with Parmesan cheese.
• Bake uncovered in 350* oven about 25 minutes or until heated through. Let stand for 15 minutes before serving.

NO-FAIL BAKED SEAFOOD LASAGNA - K

Steps:

• NOTE RE: shrimp,
• use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
• PREHEAT oven to 350°F
• Melt butter in large saucepan on medium heat.
• Add flour; stir with wire whisk until well blended.
• Gradually add milk, mixing well after each addition.
• Bring to boil on medium heat, stirring constantly.
• Reduce heat to low; simmer 3 to 5 minute or until thickened, stirring constantly.
• Remove from heat.
• Stir in Parmesan cheese; set aside.
• Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
• SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13x9-inch baking pan.
• Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
• Repeat layers, starting with the noodles.
• Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
• foil with PAM and cover casserole.
• BAKE 25 minute
• Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
• Let stand 10 minute before cutting into 12 pieces to serve.
• TIPS:
• Great Substitute:
• Prepare as directed, substituting ricotta cheese for the cottage cheese.
• Round Out The Meal:
• Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.