Seafood Lasagna
I show you the steps to make Seafood Lasagna using shrimp, crab, scallops and imitation crab. This makes an 8 X 8 pan and you can certainly use half the amount of seafood and it is still good. I have made this without the real crab in the sauce and actually like it better without it.
Ingredients:
no bake lasagne noodles
1 pound shrimp or prawns
1 pound scallops
8 ounces of imitation crab
2 shallots
2 garlic cloves or more
1/2 red bell pepper
1/3 cup vermouth or white wine or water
3 Tablespoons butter
2 and 1/2 Tablespoons all purpose flour
3 cups milk
1/2 cup parmesan or romano
6 to 8 ounces mozzarella
parsley, fresh or dried
salt/pepper
Heat your pan over medium to medium high heat and add 2 Tablespoons oil of your choice.
Cook scallops for 3 minutes or until they release from the pan, remove
Cook shrimp for 2 minutes, then remove from pan.
Turn your pan down to medium low and add your butter, shallots, red bell pepper and garlic. Cook for 3 minutes then add your vermouth and cook till it is almost gone.
Add your all purpose flour, cook 2 minutes.
Add your 3 cups of milk and make a thin gravy.
Cool a bit and add your parmesan or romano, then taste for salt and pepper.
If your sauce is thick add some milk or water to the sauce to thin.
Spray your baking dish
add some gravy
add a layer of noodles
add your shrimp
add some gravy
add a layer of noodles
add your scallops (you can slice them in 1/2 if you wish)
add some sauce
add last layer of noodles
add your imitation crab
add rest of your sauce
cover and bake for 50 - 55 minutes in a 350F oven
remove the foil, add your mozzarella
bake 10 or more minutes to melt and brown your cheese.
Allow to rest for 10 minutes and serve
Serves 4 to 6 depending on appetites.
Thank you for watching!
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When this bakes, it fills your home with wonderful seafood and garlic aromas :)
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The Ultimate Seafood Lasagna by The Cajun Ninja
Here's a Lasagna for all you Seafood Lovers out there!
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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.
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Seafood Lasagna Recipe
SEAFOOD LASAGNA was a total hit in our house. Full of flavor, beautiful, and fool-proof. Layers of noodles, cheese, crab, shrimp, and more! SO DELICIOUS! You might think seafood and cheese don’t mix, but I hope you give this easy seafood recipe a try! This Seafood Lasagna Recipe is a must make for any seafood lover. It’s a total winner that our entire family loves!
INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
2 tablespoons canola oil
2 tablespoons plus ½ cup unsalted butter divided
2 green onions thinly sliced
2 garlic cloves minced
½ cup chicken broth
1 8 oz bottle clam juice (or Chicken Broth)
12 oz. bay scallops; cut in half if desired
1 lb. small shrimp peeled and deveined
1 8 oz package crabmeat, chopped
½ teaspoon freshly ground black pepper divided
½ cup all-purpose flour
2½ cups cup half ‘n half divided into one 1½ cup portion and one 1 cup portion
¼ cup white wine; a semi-dry wine works well do NOT use a sweet wine
½ teaspoon salt
1/8 teaspoon red pepper flakes
½ cup Parmesan cheese shredded, divided into two ¼ cup portions
9 Oven-Ready lasagna noodles
1 cup shredded Italian cheese blend
1 cup shredded Mozzarella cheese
INSTRUCTIONS
Preheat oven to 350 degrees F. Spray a 9x9 inch casserole dish with non-stick cooking spray.
In a large skillet over medium-high heat, heat the oil and 2 tablespoons butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.
Add the broth and clam juice, stir and bring to a boil.
Add scallops, shrimp, crab and ¼ teaspoon pepper and bring mixture to a boil. Reduce heat; simmer uncovered, for 5 minutes or until shrimp is pink and scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. Drain, reserving the liquid. Pour seafood mixture in a medium bowl and set it aside until ready to use.
In the same large skillet, melt the remaining ½ cup butter; stir in flour and whisk until smooth. Combine 1½ cups half ‘n half and reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.
Remove flour mixture from the heat and stir in remaining 1 cup half ‘n half, wine, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.
Stir ¾ cup of the white sauce into the seafood mixture.
!To make a 4-layer lasagna:
Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian Cheese Blend, ¼ Mozzarella and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.
Bake at 350F for 40-45 minutes or until golden brown. Allow the lasagna to set 10-15 minutes before cutting.
To serve: Garnish with chopped, fresh parsley.
Enjoy!
FULL RECIPE:
Seafood Lasagna -with yoyomax12
This lasagna is creamy and delicious. Perfect for seafood lovers.
You can of course substitute any kind of seafood in this.
This is the link to the fried tuna stuffed jumbo shells recipe:
Ingredients and instructions for seafood lasagna:
9-10 lasagna noodles
3 tablespoons butter
1 small onion chopped
2 (or more to taste) cloves garlic, minced
3 tablespoons flour
2 1/2 cups half-and-half (or milk or cream)
(+ additional milk if sauce is too thick)
1 cup grated Romano
1/4 teaspoon salt
1/4 teaspoon pepper
1.5 pounds of seafood your choice (sea scallops,shrimp, crab, fish)
2/3 cup of shredded mozzarella divided
2/3 cup grated parmesan divided
(amount of cheese is approximate, you can use more or less to taste)
2/3 cup frozen chopped spinach (thawed and squeezed dry) divided optional.
Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking 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.
Add more milk (I added about an extra cup) if the sauce seems too thick.
*NOTE if you are using cooked seafood, you only need to add it to the sauce and stir.
Spoon about 1/4 cup of the sauce from the skillet into the prepared pan. I tried to get mostly liquid for the bottom sauce.
Cover the bottom of the pan with 3 noodles (I used 3 and one third noodles0, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Sprinkle with 1/3 cup mozzarella and parmesan cheese. I added some frozen chopped spinach to mine (thawed and squeezed dry).
Layer 3 more noodles, 1/3 of the sauce, and remaining seafood.
Cover with the last 3 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Top with the remaining parmesan and mozzarella.
Bake for 20 to 25 minutes, uncovered, until bubbly. It is easier to slice if you let it sit for about 10 minutes before cutting into portions.
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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
Cash app $Kianaash96
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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