Shrimp Patties Recipes Recipe For Lasagna

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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 SHRIMP LASAGNA



Creamy Shrimp Lasagna image

Not for those on a diet, but a calorie filled lasagna thats a slice of heaven. My neighbour served this to me during the holidays and I asked her for the recipe. Some one notified me that this is a recipe from 2007 Chatalaine Magazine.

Provided by bigbadbrenda

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs peeled shrimp
3 cups pasta sauce
1/2 cup whipping cream
1/2 teaspoon basil
1/2 teaspoon oregano
2 cups smooth ricotta cheese
1 teaspoon dill weed
3 cups grated mozzarella cheese
1 cup grated parmesan cheese (optional)
12 -15 lasagna noodles

Steps:

  • Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
  • In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
  • Stir ricotta with dill in a small bowl.
  • Grate cheeses then stir together.
  • Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
  • Spread 1/2 of the ricitta mixture.
  • Cover with 1/2 of the tomatae sauce.
  • Scatter 1/2 of the shrimp on top .
  • Then comes 1/2 of the cheese over the shrimp.
  • Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
  • Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
  • When you have finished your meal -- run around the block.
  • This can be made a head just bake it for 30 minutes. Let cool ,.
  • cover and refridgate overnight.
  • Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.

AUNTY PASTO'S SEAFOOD LASAGNA



Aunty Pasto's Seafood Lasagna image

This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party. I have served this dish to so many of my friends, and they have all asked for the recipe.

Provided by Lucille

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h35m

Yield 8

Number Of Ingredients 17

8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
½ teaspoon salt
⅛ teaspoon 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
1 pound cooked salad shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms

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.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 28.2 g, Cholesterol 209.4 mg, Fat 25 g, Fiber 1.5 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 1216.6 mg, Sugar 3.9 g

CAJUN SHRIMP LASAGNA ROLL-UPS



Cajun Shrimp Lasagna Roll-Ups image

If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. -Mary Beth Harris-Murphree, Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

1-1/4 pounds uncooked medium shrimp, peeled and deveined
1 medium onion, chopped
2 tablespoons olive oil
4 medium tomatoes, seeded and chopped
2 tablespoons Cajun seasoning
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk
1-1/2 cups shredded cheddar cheese
1 cup diced fully cooked andouille sausage
12 lasagna noodles, cooked and drained
4 ounces pepper jack cheese, shredded
1 teaspoon paprika

Steps:

  • In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 689 calories, Fat 35g fat (18g saturated fat), Cholesterol 249mg cholesterol, Sodium 1425mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.

CREAMY GARLIC SHRIMP LASAGNA



Creamy Garlic Shrimp Lasagna image

Garlic shrimp with a creamy sauce. This is decadently rich and flavorful. I used no boil wide sheets, You can use your favorite making 3 layers.

Provided by Rita1652

Categories     One Dish Meal

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 21

9 ounces no-boil lasagna noodles, 6 sheets
1/8 cup olive oil
1 onion, diced
1 bulb of garlic, minced (10 cloves)
1 -2 chipotle chile in adobo, minced
1/2 cup white wine
1 tablespoon dried oregano
15 ounces tomatoes, diced
1 1/2 lbs raw shrimp, peeled
2 tablespoons butter
3 tablespoons flour
3 cups heavy cream or 3 cups milk
nutmeg (I used 1/2 nutmeg)
6 -10 leaves fresh basil (2 tablespoons minced)
3 tablespoons parmesan cheese, grated
15 ounces ricotta cheese
1 lb pre-shredded mozzarella cheese
1 egg
1 tablespoon dried parsley
1/2 teaspoon black pepper
1 cup pre-shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in a large pan, add onions and cook for 5 minutes, add garlic and chipotles cook for 2 minutes.
  • Add wine to onions and deglaze pan, reduce to till almost no liquid remains. Add oregano and tomatoes cook for 5 minutes then add shrimp and just toss to coat ingredients. Remove from heat and set aside.
  • Meanwhile melt butter in a microwave oven add flour and mix till smooth. Add the cream and microwave for 4 -5 minutes, whisking every minute till thick.
  • Add nutmeg to cream sauce. Mix in Parmesan and set aside.
  • Mix together ricotta, mozzarella, egg and parsley, and black pepper set aside.
  • Lightly oil a 9x13 pan.
  • Place 2 sheet noodles on dish top with 1/3 cheese mixture then 1/3 shrimp mixture and then 1/3 cream mixture. Repeat 2 more times ending with cream.
  • Top with shredded cheese and bake for 30 minutes.

Nutrition Facts : Calories 550.2, Fat 43.4, SaturatedFat 25.1, Cholesterol 247.8, Sodium 475.7, Carbohydrate 9.6, Fiber 0.8, Sugar 2.2, Protein 29.2

BROKEN LASAGNA PASTA



Broken Lasagna Pasta image

Super quick and easy! This was yummy and not overly sauced. Fresh and light with colorful vegetables and shrimp. Love the combo of pesto and shrimp. Serve with a green salad and crusty bread.

Provided by Pam Lolley

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 (12 ounce) package lasagna noodles, broken into 2-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen sweet peas
1 tablespoon olive oil
½ cup chopped yellow onion
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
3 cloves garlic, finely chopped
1 (7 ounce) container basil pesto
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup shaved Parmesan cheese

Steps:

  • Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
  • Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  • Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.

Nutrition Facts : Calories 778.9 calories, Carbohydrate 75.3 g, Cholesterol 198.5 mg, Fat 33.7 g, Fiber 6.9 g, Protein 45.8 g, SaturatedFat 9.4 g, Sodium 1047.3 mg, Sugar 7.1 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 Allrecipes Member

Categories     Main Dish 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

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 Allrecipes Member

Categories     Main Dish 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

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