Shrimp And Spinach Lasagna Recipe Recipe For Banana

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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-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

SEAFOOD LASAGNA WITH SHRIMP



Seafood Lasagna with Shrimp image

It took a long time to perfect this recipe. I wanted this to be creamy and elegant, and it is. Try it with a fresh spinach salad.

Provided by Karena

Categories     Seafood     Fish

Yield 6

Number Of Ingredients 18

1 onion, chopped
2 tablespoons butter
12 ounces cottage cheese
1 (8 ounce) package cream cheese
2 teaspoons dried basil
½ teaspoon salt
⅛ teaspoon ground black pepper
1 egg
2 (10.75 ounce) cans condensed cream of mushroom soup
⅓ cup milk
1 clove garlic, minced
½ cup white wine
½ pound scallops
½ pound flounder fillets
½ shrimp, peeled and deveined
1 (16 ounce) package lasagna noodles
2 ounces shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain.
  • Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. Set aside.
  • Combine the mushroom soup, milk, and garlic. Stir in the white wine , bay scallops, flounder fillets, and shrimp. Set aside.
  • Assemble ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Place mozzarella cheese and Parmesan on the top.
  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Remove from oven, and allow to stand for 10 minutes.

Nutrition Facts : Calories 720.5 calories, Carbohydrate 68.3 g, Cholesterol 130.6 mg, Fat 31 g, Fiber 3 g, Protein 39.7 g, SaturatedFat 15.8 g, Sodium 1413.5 mg, Sugar 6 g

SHRIMP AND SPINACH LASAGNA



Shrimp and Spinach Lasagna image

Wifey loves this dish. The fresh spinach and lemon shine through.

Provided by Daddy Doug

Categories     Main Dish Recipes     Pasta     Shrimp

Time 1h34m

Yield 8

Number Of Ingredients 14

10 lasagna noodles
2 tablespoons olive oil
1 pound white button mushrooms, sliced
2 tablespoons minced garlic
1 (9 ounce) bag fresh baby spinach leaves
¼ cup butter
¼ cup all-purpose flour
2 cups cold milk
1 teaspoon garlic salt
½ teaspoon cayenne pepper
kosher salt and ground black pepper to taste
1 lemon, zested and juiced
2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon dried parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish.
  • Heat oil in skillet over medium-high heat. Add mushrooms; cook and stir until tender, about 10 minutes. Add garlic; cook for 1 minute. Stir in spinach and cook just until wilted, 1 to 2 minutes. Remove skillet from heat and transfer mixture to a bowl.
  • Melt butter in the same skillet over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, 10 to 12 minutes.
  • Slowly pour 1 cup of milk into flour mixture; whisk until smooth. Pour in remaining 1 cup milk; whisk until smooth. Whisk in garlic salt, cayenne pepper, kosher salt, and pepper. Bring mixture to a simmer; whisk in lemon zest and lemon juice. Remove skillet from heat.
  • Spoon enough sauce in prepared baking dish to coat bottom. Overlap 5 lasagna noodles on top. Spread spinach mixture evenly over the pasta. Arrange shrimp on spinach layer. Drizzle with half the remaining sauce. Overlap remaining lasagna noodles on top. Cover with remaining sauce. Sprinkle with parsley.
  • Bake in the preheated oven for 10 minutes. Turn baking dish; continue baking until cooked through and bubbly, about 15 minutes more. Cool 15 minutes before serving.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 33.1 g, Cholesterol 193 mg, Fat 12.4 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 5.3 g, Sodium 541.6 mg, Sugar 5 g

SHRIMP LASAGNA WITH CREAMY TOMATO SAUCE



Shrimp Lasagna With Creamy Tomato Sauce image

Feel free to substitute fresh lobster or whatever seafood you have on hand. See the recipe for Tomato Cheese Sauce that goes with this recipe. I always wanted to make a lasagna with seafood in it. Good stuff. Recipe courtesy of Coastal Living.

Provided by AmyZoe

Categories     < 4 Hours

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

4 cups tomato cheese sauce (see next recipe)
1 tablespoon butter
1 large sweet onion, chopped
4 garlic cloves, minced
10 ounces frozen spinach, thawed and squeezed dry
3/4 cup heavy cream
1 1/2 lbs fresh shrimp (peeled, deveined, and coarsely chopped)
15 ounces part-skim ricotta cheese
3 large eggs, lightly beaten
1/2 teaspoon salt
12 no-boil lasagna noodles (about 8 ounces)
1/2 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 348.1, Fat 23.7, SaturatedFat 12.1, Cholesterol 180.7, Sodium 1276.7, Carbohydrate 11.5, Fiber 1.4, Sugar 1.3, Protein 22.3

WHITE SAUCE SHRIMP-SPINACH LASAGNE



White Sauce Shrimp-Spinach Lasagne image

Well, it's "lasagne" made with linguine *.* It's also sort of a pain to make as it requires some multi-tasking, several steps, but if one follows the instructions it's fairly easy to prepare. In any case, it's delicious enough to be well-worth the effort. I developed this recipe mainly as an elegant entree for dinner parties but it also doubles nicely as a high-end covered dish. Enjoy!

Provided by Bone Man

Categories     One Dish Meal

Time 1h5m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 22

8 ounces spinach linguine, cooked au dente
8 ounces linguine, cooked au dente
3 tablespoons salted butter
3 tablespoons extra virgin olive oil
1 lb raw shrimp, peeled, deveined, and de-tailed
2 garlic cloves, chopped
1 medium sweet onion, roughly chopped
8 ounces fresh mushrooms, trimmed and roughly chopped
4 tablespoons all-purpose flour
5 tablespoons unsalted butter
2 2/3 cups whole milk, pre-warmed to 100-degrees F
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 tablespoon white pepper
24 ounces cottage cheese, small curd
16 ounces monterey jack cheese, shredded
4 ounces asiago cheese, grated
1 tablespoon dried parsley
4 ounces frozen spinach, thawed and chopped
1 large jalapeno pepper, de-seeded and minced
1 teaspoon Old Bay Seasoning
cooking spray

Steps:

  • Have the cooked pasta ready for use. Pre-heat the oven to 375-degrees F.
  • In a large no-stick skillet, over medium heat, melt the butter and add in the olive oil along with the chopped garlic. Pour about 2/3 of this blend into a bowl and set aside. Continuing to carefully stir over the medium heat, add in the onion, mushrooms and minced jalapeno and allow the mix to tenderize, (about 6 minutes).
  • Remove the vegetable blend from the skillet, re-add the reserved melted butter blend and add in the shrimp. Sprinkle the Old Bay seasoning over the shrimp. Sautee over medium heat for 6 minutes, stirring ocassionally. Remove the shrimp from the pan and set aside. (You can discard the butter blend or save it for use in another dish).
  • Set up a double boiler with 3 cups of water in the bottom section over high heat. In the top (dry) section, melt the 5 tablespoons of unsalted butter and add in the pre-warmed milk. As it begins to yield a little steam, whisk in the white pepper and the minced garlic. When it comes to a boil, whisk in the flour and continue to whisk until the sauce thickens. Allow the blend to continue at a low boil (adjust temperature if necessary), whisking with great frequency, for 15 minutes. If it gets too thick, add more pre-warmed milk, 1/4 cup at a time until desired consistency is achieved. (You want it about as thick as pancake batter.) At the end of the 15 minutes, remove from heat and set aside.
  • Spray a 9" x 13", or larger, casserole dish with the cooking spray. Lay in 1/3 of the white sauce and make sure that most of the bottom is covered. Then, lay in just a little more than half of the pasta, (about 60%). Cover the pasta with all the cottage cheese. Next, spread the spinach all over the top.
  • Layer the remaining pasta evenly across the top. Next, evenly distribute the remaining white sauce all over the pasta. Lay the cooked shrimp evenly across the white sauce and then distribute the onion-mushroom-jalapeno mix across the dish. Top this with all the Monterey Jack Cheese and the Asiago chees, and then finish by sprinkling the dried parsley across the top, just as a sort of garnish.
  • In the oven, pre-heated to 375-degrees F., place the dish on the middle rack, uncovered, and bake for 30 minutes. At the end of the 30 minutes, change the setting to BROIL, move the rack up to one below the top one, and broil the dish just until there is some light browning across the top (about 2-3 minutes). WATCH THIS CAREFULLY as it will burn quickly! Remove from oven when the top is lightly browned.
  • Allow the dish to "rest" for about 10 minutes prior to cutting into serving sizes. Serve with hot, fresh garlic bread, buttered Parker House Rolls, or with Texas Toast.

Nutrition Facts : Calories 821.2, Fat 43.7, SaturatedFat 24, Cholesterol 192.3, Sodium 976.5, Carbohydrate 56.6, Fiber 5.3, Sugar 6.7, Protein 50.2

SHRIMP AND SCALLOP LASAGNA



Shrimp and Scallop Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
  • In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
  • Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
  • Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
  • Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

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