Seafood Lasagna
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Kardea Brown's Mom's Seafood Lasagna | Delicious Miss Brown | Food Network
Cook along with Kardea as she recreates one of her mom's favorite dishes by layering shrimp and crab meat with no-boil pasta, creamy spinach-artichoke ricotta and nutty Romano cheese!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Mom's Seafood Lasagna
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 45 min (includes cooling time)
Active: 50 min
Yield: 8 to 10 servings
Ingredients
Seafood:
Nonstick cooking spray, for the pan
2 tablespoons unsalted butter
2 pounds medium shrimp, peeled and deveined
3 cloves garlic, minced
1 tablespoon seafood seasoning
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 pound lump crabmeat
Béchamel Sauce:
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups shredded Romano
Spinach-Artichoke Ricotta:
One 15-ounce carton ricotta
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
One 14-ounce can artichoke hearts, drained and chopped
1 cup shredded part-skim mozzarella
1/2 cup Italian breadcrumbs
1 teaspoon lemon zest
1 large egg, lightly beaten
Kosher salt
To Assemble:
One 9-ounce package no-boil pasta noodles
1 cup shredded part-skim mozzarella
1/2 cup shredded Romano
Nonstick cooking spray, for the foil
Directions
For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.
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Kardea Brown's Mom's Seafood Lasagna | Delicious Miss Brown | Food Network
The BEST seafood lasagna recipe!
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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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Seafood Lasagna Recipe | 30 Minute Recipe
30-minute Seafood Lasagna Recipe! Say What! Perfectly seasoned shrimp, lobster, and crabmeat. Paired with a decadent bechamel sauce. And topped with a blend of white cheeses. For the ultimate gooey cheesy effect.
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Recipe Details
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Seafood Lasagna Recipe Details: