Seafood Lasagna
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How to make a Seafood Lasagna like a pro!
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Seafood lasagna
All Ingredients:
2 lb Shrimp
1 lb Crawfish tales
Crab meat
1 onion
1 bell pepper
2 cloves garlic
1 cup cherry tomatoes
Fresh Spinach “chopped “optional
Mozzarella
Pepper jack cheese
1-2 containers-Cream cheese
1- 1/2 Heavy Cream “HC
2-3 cups whole milk
Cajun Seasoning
Pepper
Onion powder
Dried mixed herbs
1 tbsps Flour
1 tbsp butter
Béchamel sauce
- [ ] flour
- [ ] Butter
- [ ] Milk
- [ ] Cajun seasoning
- [ ] Pepper
- [ ] HC
Mixture for lasagna
- [ ] Crawfish
- [ ] Shrimp
- [ ] Crab
- [ ] Onion
- [ ] Pepper
- [ ] Garlic
- [ ] Cherry tomato
- [ ] Cream cheese
Making the seafood mixture
1. Chop onion, bell peppers, garlic and slice cherry tomato in half
2. In a pan over medium-heat add olive oil and cook onion, bell, garlic and tomato
3. Season with Cajun seasoning or salt and pepper And sweat veggies for 3 minutes
4. Add spinach and cook down
5. Add shrimp and crawfish, cook until shrimp turns a little pink but not all the way
6. Add cream cheese and let melt over low-heat
7. Once cream cheese is melted remove off burner set aside
Making the béchamel
1. In a sauce pan over low-medium heat
2. Add butter, let melt
3. Add flour and use a whisk to mix
4. Once flour and butter starts to combine together and look kind of like a dough
5. Gradually add milk and continue to whisk
6. Add Cajun seasoning, dried mix herbs and pepper
7. If your béchamel is to thick add more milk
8. Remove from burner
Building your lasagna
1. Using a Baking Pan spay with oil
2. Take a little of the seafood sauce and cost the bottom of pan
3. Add lasagna pasta
4. On top of pasta add béchamel
5. Add seafood mixture but drain the juice from the spoon.
6. Add crabmeat on top
7. Add cheese
8. Repeat step 3-7
9. Cover with foil
10. Bake for 45 minutes
11. Let rest for 30min
12. Garnish with parsley
13. ENJOY!
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The BEST seafood lasagna recipe!
#easyrecipes #seafoodlasagna #cookwithme
In this video I will be showing you guys how I make seafood lasagna
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Ricotta mixture
16 oz of ricotta cheese
1 handful of mozzarella cheese
1 egg
1 tsp of garlic powder
1 tsp of complete seasoning
2 tsp of parsley flakes
Sautéed shrimp and scallops
Add 2 tbsp of butter
Add chopped onions and peppers
Once translucent add shrimp and scallops
Add 1 tsp of garlic powder
1 tsp of onion powder
1 tsp of Cajun seasoning
1/2 tsp of creole seasoning
1/8 tsp of celery seed
Cook until opaque
Let cool off for 15 minutes
Chop up shrimp and scallops and set aside
Alfredo sauce
Melt 2 oz butter
4 tbsp of flour
4 cups of heavy cream
1/4 cup of cooking wine
2 handfuls of Parmesan cheese
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of red pepper flakes
1 tsp of Cajun seasoning
1/2 tsp of creole seasoning
1 tsp of parsley flakes
Spread a little amount of afredo sauce to the bottom of your pan. Add a layer of lasagna noodles. Add a layer of the ricotta mixture. Then add a layer of the sautéed shrimp and scallops. Then add a layer of the lump crab meat. Then add a layer of Alfredo sauce and then add a layer of cheese. Repeat again then add lasagna noodles, the remainder of the alfredo sauce and another layer of cheese. Garnish with parsley (optional). Cover with foil and bake on 350 for 30 minutes. Remove foil and bake for an additional 15 minutes then broil for 2-5 minutes. Enjoy ????
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How To Make Seafood Lasagna - Delicious Lasagna Recipe #Lasagna #MrMakeItHappen
You guys ready for your new favorite Lasagna Recipe!? This is a great dinner option for a special occasion, family gathering, or for those looking for some less traditional options for the Holidays. Give this a try and let me know what you think!
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Shopping List: (I used 13x9.5 - 3qt baking dish)
1/2 lb - 1 lb Lasagna Noodles
2 cups shredded Fontina Cheese
Ricotta Mixture:
8 oz sour cream
8 oz whole fat ricotta
1 tbsp garlic paste
1 cup parmesan
1/2 cup fresh chopped parsley
cajun seasoning
red pepper flakes
salt & black pepper
Seafood Blend:
4 oz lobster meat chopped (or bay scallops, crawfish, etc)
8 oz XL raw shrimp - peeled and deveined
1 lb lump or claw crab meat
2 tbsp butter (to cook shrimp)
cajun seasoning
Sauce:
2 tbsp butter
2 tbsp flour
2 tbsp better than bouillon lobster base
2 cups heavy cream
1/4 cup chicken stock (you can use seafood stock if you don't have lobster base)
1 cup shredded parmesan
cajun seasoning
Directions:
Preheat oven to 375 degrees.
Start by making your ricotta mixture. Mix all of the above ingredients in a mixing bowl and season to taste - set aside until needed later. Next, Prep your seafood (clean, peel, etc). You can use just crab and shrimp if you want or feel free to add whatever you prefer. I like to use crawfish or bay scallops in place of the lobster sometimes. Melt butter in pan and add all seafood except the crab meat. Partially cook your shrimp and lobster (or scallops/crawfish) and season lightly with cajun seasoning. Add to a large mixing bowl with crab meat and mix. Season to taste and set aside.
Next, start on your sauce by making a roux. Add butter and lobster base (optional). Once butter has melted, add flour and mix until it forms a paste consistency. Next, add in your stock and heavy cream. Bring to a boil and then reduce to a simmer. Remove from heat and mix in your cheese a little at a time, being careful to ensure sauce is nice and smooth. Season to taste as needed.
Boil your water and add salt or lobster base to infuse flavor into the noodles. Boil lasagna noodles to package instructions. Once noodles are done, begin assembling your lasagna. First, add a thin layer of cream sauce and then noodles - then ricotta mixture - seafood - cheese - sauce - repeat. Repeat until your dish is full. I used a 13x9.5 inch dish that was 3 qts. Top with one last layer of seafood and cheese and bake for 30-40 minutes or until brown and bubbly. Remove from the oven and rest for at least 20-30 minutes before cutting into it.
Seafood Lasagna | Chef Lorious
Today we're making Seafood Lasagna. Made with shrimp, crab and scallops....Old Bay sauce, with added chili powder. This dish is perfect for the holidays or any day! Enjoy and tag me if you make it.
Printable recipe here:
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Luxury Seafood Lasagne | Vanessa Greenwood
The National Dairy Council is delighted to announce a range of festive recipes created exclusively by Vanessa Greenwood of Cooks Academy Cookery School to celebrate the best of Irish and European Cheese this Christmas. Vanessa has created five delicious festive recipes using the best of Irish produce , a range of indulgent treats to cook for friends and family this Christmas.