SEAFOOD LASAGNA
This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
LASAGNA
Provided by Bobby Flay
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 50
Steps:
- For the Tomato Sauce: Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.
- For the Bolognese Sauce: Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat.
- Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side.
- Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels.
- Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.
- Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.
- Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl.
- Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through.
- For the Ricotta Mixture: Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- For the Bechamel (Mornay) Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.
- For Assembly: Preheat the oven to 375 degrees F.
- Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the Bolognese sauce evenly over the top. Ladle an even layer of bechamel over the Bolognese sauce, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.
- Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the remaining tomato sauce, more grated cheese and chopped parsley and basil.
WHITE SEAFOOD LASAGNA
We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty "jewel" from the sea. -Joe Colamonico, North Charleston, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. Cook lasagna noodles according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan., Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops., For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce., Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese., Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 448 calories, Fat 19g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 957mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
More about "fishy lasagna recipes"
EASY SEAFOOD LASAGNA { + VIDEO } - FAMILY FRESH MEALS
From familyfreshmeals.com
5/5 (102)Total Time 50 minsCategory Main CourseCalories 626 per serving
- In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Off the heat add parmesan cheese, salt and pepper.
SEAFOOD LASAGNE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Category MainTotal Time 1 hrEstimated Reading Time 2 mins
A HEARTY LASAGNA RECIPE THAT SWAPS GROUND BEEF FOR …
From eater.com
Author Monica Burton
10 BEST FISH LASAGNA RECIPES | YUMMLY
From yummly.com
FISH LASAGNE RECIPE | FISH AND SEAFOOD RECIPES - TESCO …
From realfood.tesco.com
FISH LASAGNE RECIPE - KIDS RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
FISH LASAGNA RECIPE. HOW TO MAKE IT ITALIAN STYLE
From recipesfromitaly.com
FISH LASAGNE RECIPE WITH SALMON AND PRAWNS
From olivemagazine.com
SEAFOOD LASAGNE | RECIPES | DELIA ONLINE
From deliaonline.com
MIXED FISH LASAGNE - HEALTHY FOOD GUIDE
From healthyfood.com
COD LASAGNA RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
HOW TO MAKE THE FAMOUS PINWHEEL LASAGNA AND CHRYSANTHEMUM …
From today.com
DANNY LOVES PASTA'S MINI LASAGNA CUPS RECIPE - PARADE
From parade.com
OUR 55 BEST DINNER RECIPES OF ALL TIME
From allrecipes.com
10 BEST FISH LASAGNA RECIPES | YUMMLY
From yummly.com
FISH LASAGNA RECIPE | EAT SMARTER USA
From eatsmarter.com
19 BEST TACO RECIPES - TASTING TABLE
From tastingtable.com
EASY AND DELICIOUS: A SIMPLE SEAFOOD LASAGNA RECIPE
From mullaneysfish.com
DO TRY THIS AT HOME: HOW TO MAKE FISH AND CHIPS - THE NEW DAILY
From thenewdaily.com.au
FRIED FISH TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
FISH LASAGNE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
SEAFOOD LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
MOM'S BOMB LASAGNA SOUP - RECIPE - COOKS.COM
From cooks.com
17 VEGETARIAN VIETNAMESE RECIPES FOR MEAT-FREE PHO, BANH
From epicurious.com
THE BEST HOMEMADE LASAGNA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE SECRET TO A FISH DINNER EVERYONE WILL LOVE? MAKE IT A CUTLET
From wsj.com
FISH LASAGNA RECIPE | EAT SMARTER USA
From eatsmarter.com
THESE FISH TACOS COULDN’T BE MORE BRILLIANT - THE NEW YORK TIMES
From nytimes.com
CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER
From jamieoliver.com
FISHING GUIDE: ALL FISH TYPES AND LOCATIONS - IGN
From ign.com
SEAFOOD LASAGNA RECIPE (WITH CRAB, LOBSTER, AND SHRIMP)
From thekitchn.com
You'll also love