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 | Easy lasagna recipe | Easy Comfort Food Recipe
#seafoodlasagna #easyrecipe
My name is Cordarrius, host & owner of Cord & The Kitchen. Today, we’ll be making a PHENOMENAL seafood lasagna dish that is sure to blow anyone away!
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Full Recipe Step by Step
Serving: 6-8
Equipment: 9x13 inch baking dish, large pot, large bowl
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Ingredients
• 1 16 oz package lasagna noodles
• 1 Tbsp salt
• 3 cups Monterey cheese
For the ricotta seafood mix:
• 1 pound shrimps, cleaned, peeled
• 2 tsp garlic pepper
• 2 tsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 Tbsp cooking oil
• 1 pound salmon fillet, skinless, boneless
• 3 cup Ricotta cheese
• 2 eggs
For the cream sauce:
• 1/2 stick butter
• 1 Tbsp minced garlic
• 1 pint heavy cream
• 1/2 tsp garlic pepper
• 1 Tbsp garlic
• 1/2 tsp onion powder
• 3 cups shredded parmesan
Direction
For the ricotta seafood mix:
• Season shrimp and salmon with garlic salt, smoked paprika, garlic powder, and onion powder in a medium bowl.
• Place on preheated skillet and cook for 2 minutes on each side. Remove and set aside.
• In a large bowl, stir ricotta cheese with 2 eggs. Add shrimp and salmon.
For the cream sauce:
• Add butter, minced garlic, heavy cream, garlic pepper, garlic, and onion powder to the same skillet. Bring it to a boil.
• Reduce heat and add shredded cheeses (parm and Monterey). Simmer for a few minutes, stirring.
For the pasta:
• Bring a large pot of salted water to a boil.
• Add pasta and cook for 8 minutes. Drain the water.
To assemble:
• In a 9x13 inch baking dish, layer noodles in the following order:
1. Noodles
2. Ricotta seafood mix
3. Cream sauce
4. Shredded Monterey cheese & Basil
• Repeat layers until all ingredients are used, ensuring that there is shredded cheese on the top.
• Bake in preheated oven for 30-40minutes, uncovered.
• Allow it to cool down for 10-15 minutes before serving.
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!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more:
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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
Seafood Lasagna | The Recipe Critic
Seafood lasagna is bursting with all your favorite seafood flavors baked together in one pan! You will love the crab, scallops, and shrimp nestled in between cheesy lasagna layers and smothered in a delicious white sauce.
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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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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