How To make Seafood Lasagna
1/2 c Butter
1/2 c Flour
1/2 ts Salt
2 c Garlic; crushed
2 c Milk
2 c Chicken broth
1/4 ts Pepper
1 ts Basil
2 c Mozzarella cheese, shredded
1/2 c Green onions, chopped
15 ea Lasagna noodles: UNCOOKED
1 c Cottage cheese; small curd
2/3 c Cooked shrimp cut bite size
2/3 c Cooked bay scallops bite siz
2/3 c Crabmeat cut bite size
1/3 c Dry white wine
Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as needed. Spread
the cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Hope you love this as much as we do!!! Patti Anderson, Prodigy Food & Wine Board
How To make Seafood Lasagna's Videos
Easy Salmon Lasagna Recipe | How To Seafood Lasagna
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Email: islandcookinginfo@gmail.com Today I'll be showing you guys How to make Salmon Lasagna the easy way at home, with ricotta cheese. You can watch this video if you want to learn how to make lasagna without ricotta cheese
This is a very easy on how to make Salmon lasagna recipe or seafood lasagna recipe anyone can make it at home, and also the best lasagna recipe ever because homemade is always better than any restaurant right? Hope you enjoy this lasagna recipe. Please Like the video lets get the video to 900 likes,
9 lasagna noodles
1 lb. salmon
1 tsp seasoned pepper
1 tsp seasoned salt
1 tsp onion powder
1 tsp onion powder
1 tbsp. minced garlic
1 tsp old bay
1/2 lemon juice
1 tsp Italian seasoning
2 tbsps. unsalted butter
4 tbsps. chopped parsley
15 oz. ricotta cheese
1 1/2 cup parmesan cheese
1 1/2 cup Colby Jack and yellow cheddar
1/2 cup chopped onion
1 cup heavy cream
4 oz. cream cheese
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PRINTABLE RECIPE:
Shopping List:
Ricotta Mixture:
8 oz sour cream
8 oz whole fat ricotta
1 tbsp garlic paste
1 cup parmesan
1/2 cup fresh chopped parsley
AP Seasoning
red pepper flakes
1 egg
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)
Lemon bae
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.
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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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Easy seafood lasagna | Recipes from a small kitchen
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Ingredients:
Seafood Filling:
- 3 pounds of shrimp
- 1 pound and a half of scallops
--salt and pepper to taste
- 1 spoon of paprika powder
- half a tablespoon of dried parsley
- 1 tablespoon of garlic powder
- 2 tablespoons butter
- 1 tablespoon olive oil
-- cilantro leaves
-- 1 small shallot
- red and green peppers
Creamy alfredo sauce:
- 2 pounds frozen or fresh or canned corn
- half and half (32 oz.)
- 6 tablespoons butter
- 16 oz parmesan cheese
- 1 pinch of nutmeg
- 1 spoon of garlic powder
Other ingredients:
-- Ricotta cheese
- mozarella cheese
- 2 boxes of lasagna
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SEAFOOD LASAGNA ROLLS (THE UNTRADITIONAL LASAGNA) | KITCHEN EXPERIMENTS
When you think lasagna you think of traditional layered ingredients in a stack in a dish. Well in this episode of kitchen experiments we are not so traditional and are rolling the lasagna noodles filled with delicious ingredients.
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