Seafood Ricotta Lasagna Recipes

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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 RICOTTA LASAGNA



Seafood Ricotta Lasagna image

I got this recipe from a friend. It's a little trouble to make, but so worth it. It tastes divine! Add a pretty salad and you've got a great meal!

Provided by TXHomemaker

Categories     Weeknight

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

9 uncooked lasagna noodles
1 (10 1/4 ounce) can condensed cream of shrimp soup
1/4 cup milk
15 ounces ricotta cheese
1 egg
1 ounce fresh parmesan cheese, grated (1/4 cup)
5 tablespoons fresh parsley, snipped, divided
1/4 teaspoon ground black pepper
1 1/2 cups green onions with tops, sliced
1 cup red bell pepper, chopped
1 teaspoon olive oil
4 garlic cloves, pressed
12 ounces frozen cooked medium shrimp, thawed
1 (8 ounce) package imitation crabmeat (you can use fresh)
3 cups shredded mozzarella cheese (12oz.)

Steps:

  • Preheat oven to 350°F.
  • Cook noodles according to directions on box.
  • Mix soup and milk in bowl: set aside.
  • Mix ricotta and egg, add parmesan cheese and all but 1 T parsley in bowl and add black pepper. Mix well, set aside.
  • Add green onions, red bell pepper and garlic to hot oil in frying pan and saute 2-3 min till tender.
  • Cut each shrimp in half lengthwise and flake crabmeat: add to sauteed vegetables.
  • Assemble lasagna: Spread 1/4 cup soup mixtre over bottom of rectangular pan (about an 11x8 pan) Top with 3 noodles.
  • Spread half of the ricotta mixture, 1/2 of the veg-seafood mixture and 1/2 of the mozzarella cheese.
  • Repeat layer of noodles, ricotta, veg-seafood mix and mozzarella.
  • Top with remaining noodles, spread with remaining soup mix; sprinkle with remaining mozzarella cheese.
  • Cover and bake 35 minutes.
  • Remove top carefully and continue baking 10-15 min or till hot and bubbly.
  • Remove from oven and sprinkle with reserved parsley.
  • Cut into squares.

Nutrition Facts : Calories 469.2, Fat 22.3, SaturatedFat 12.5, Cholesterol 168.1, Sodium 997.4, Carbohydrate 31.4, Fiber 1.9, Sugar 2.4, Protein 35

SEAFOOD LASAGNA ALFREDO



Seafood Lasagna Alfredo image

Once when expecting a visit from a college friend, I wanted to serve something a little different. So I came up with this lasagna. It's perfect for company because it can be assembled in advance. -Dolores Jensen, Arnold, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed and patted dry
1 carton (15 ounces) ricotta cheese
2 large eggs, lightly beaten
1 tablespoon Italian seasoning
1 pound sliced fresh mushrooms
1 large onion, chopped
6 tablespoons butter
2 garlic cloves, minced
1/2 cup all-purpose flour
2 cans (12 ounces each) evaporated milk
1 cup whole milk
1 cup grated Parmesan cheese, divided
Salt and pepper to taste
9 lasagna noodles, cooked and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 cups shredded part-skim mozzarella cheese
3 cups frozen chopped broccoli, thawed

Steps:

  • In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside., In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted., Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce. , Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 438 calories, Fat 23g fat (14g saturated fat), Cholesterol 147mg cholesterol, Sodium 511mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.

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.

CREAMY SEAFOOD LASAGNA



Creamy Seafood Lasagna image

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

1/4 cup Gold Medal™ all-purpose flour
9 uncooked lasagna noodles
1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cups half-and-half
1 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup dry sherry or chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1 container (15 oz) ricotta cheese
1/4 cup chopped fresh parsley
2 packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
2 packages (4 oz each) frozen cooked salad shrimp, thawed, drained
3 cups shredded mozzarella cheese (12 oz)
1 tablespoon chopped fresh parsley, if desired

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

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

CREAMY SEAFOOD LASAGNA



Creamy Seafood Lasagna image

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

9 uncooked lasagna noodles
1/4 cup butter
1 medium onion, finely chopped (1/2 cup)
2 garlic cloves, freshly chopped
1/4 cup all-purpose flour
2 cups half-and-half
1 cup chicken broth
1/3 cup dry sherry or 1/3 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
1/2 cup grated parmesan cheese
1 (15 ounce) container ricotta cheese
1/4 cup chopped fresh parsley
2 (8 ounce) packages imitation crabmeat, chopped
2 (4 ounce) packages frozen cooked baby shrimp, thawed and drained
3 cups mozzarella cheese (12 ounces)
1 tablespoon chopped fresh parsley, if desired

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

SEAFOOD-SPINACH LASAGNA



Seafood-Spinach Lasagna image

The mild flavors of scallops, crab and shrimp pair well with a rich and creamy white sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 12

Number Of Ingredients 15

9 uncooked lasagna noodles
1 tablespoon butter or margarine
10 oz bay scallops (about 1 cup), cut into bite-size pieces
1 can (6 oz) cooked crabmeat (about 1 cup)
6 oz cooked deveined peeled medium shrimp, tail shells removed (about 1 cup)
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
1 container (8 oz) cream cheese with chives and onion
1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1/3 cup dry white wine or chicken broth
1 container (16 oz) ricotta cheese
3 cups shredded Italian cheese blend (12 oz)
1 box (9 oz) frozen spinach, thawed and squeezed dry
1/4 cup chopped fresh basil leaves
1 egg, slightly beaten

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
  • In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
  • Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
  • Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 370, Carbohydrate 20 g, Cholesterol 125 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 1/2 g

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From pauladeenmagazine.com


CREAMY SEAFOOD LASAGNA RECIPE - PILLSBURY.COM
2010-05-18 1. Heat oven to 350°F. Cook noodles as directed on package. 2. 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.
From pillsbury.com


DELICIOUS & EASY RICOTTA CHEESE LASAGNA - CULTURED TABLE
Add water and combine with a spoon or fork. 5. Add a layer of lasagna noodles. Do not overlap as the noodles will expand overnight. 6. Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly. 7. Sprinkle about ¾ cup of mozzarella cheese over the ricotta layer. Top with about 1 cup of meat sauce.
From culturedtable.com


SEAFOOD LASAGNE RECIPE - GREAT ITALIAN CHEFS
Method. print recipe. 1. Melt the butter in a large saucepan set over a medium-high heat. Once hot and bubbly, add the fish and prawns and sauté for 5 minutes, until they change colour on the outside. 2. Pour over the wine and allow it to evaporate completely, by which time the seafood will be cooked through.
From greatitalianchefs.com


SEAFOOD LASAGNA RECIPE - COOP CAN COOK
2019-10-03 Sauce. Preheat oven to 375 F. Add the butter into the same pan used for the spinach. When the butter melts, add in the garlic and saute for 30 secs. Stir in the flour and continue stirring for 1 minute. Pour in the chicken stock and half and half while stirring.
From coopcancook.com


SEAFOOD LASAGNA - CHEF LORIOUS
Instructions. Coat seafood in olive oil, 2 tablespoons of Old Bay, 1 tablespoon of chili powder, salt and pepper to taste. Place garlic, shallots and bell peppers in a large skillet coated in olive oil. Cook on medium heat until vegetables start to soften. Add in seafood and cook together for 2 - 3 minutes; stir well to incorporate seasonings ...
From cheflorious.com


CLASSIC RICOTTA LASAGNA - A BOUNTIFUL KITCHEN
2017-03-03 In a mixing bowl using a fork, combine ricotta cheese with egg. Preheat oven to 375 degrees. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 pieces of cooked pasta lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture.
From abountifulkitchen.com


CREAMY SEAFOOD LASAGNA - ROSE REISMAN
2019-07-29 1. Preheat oven to 350°F (180°C). Pull out a 13×9-inch (3 L) baking dish. 2. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain, cover and set aside. 3. In medium nonstick skillet, heat oil; sauté garlic, sweet peppers and leeks just until tender, approximately 5 minutes.
From artoflivingwell.ca


SEAFOOD LASAGNE RECIPE - BBC FOOD
Method. Preheat the oven to 180C/365F/Gas 4. Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat.
From bbc.co.uk


EASY SEAFOOD LASAGNA { + VIDEO } - FAMILY FRESH MEALS
2020-12-27 Off the heat add parmesan cheese, salt and pepper. In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine. Mix shrimp and crab in a bowl. In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture.
From familyfreshmeals.com


CREAMY WHITE SEAFOOD LASAGNA + {VIDEO} - STAY SNATCHED
2020-03-12 Remove the seafood and set aside. Add the butter to the skillet on medium-high heat. When the butter has melted, add the garlic. Saute for 1-2 minutes and then add the cream cheese, heavy cream, almond milk, Parmesan Reggiano Cheese, and white wine. Lower the heat to medium. Stir until the cheese has fully melted.
From staysnatched.com


RICOTTA AND SPINACH LASAGNA | RICARDO
Filling. Meanwhile, in a large pot over medium-high heat, soften the spinach and garlic in the oil for 2 minutes or until the spinach has wilted. Transfer to a strainer and press out the liquid. Let cool. Coarsely chop. In a bowl, combine the spinach with the remaining ingredients. Season with salt and pepper. Set aside.
From ricardocuisine.com


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