Shrimp And Spinach Lasagna Recipes

Steps:

• Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil 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.
• Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
• Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

Steps:

• In a large pot of boiling salted water, cook linguine according to package instructions. In the last 3 minutes of cooking, add shrimp; cook until opaque throughout. Drain pasta and shrimp and return to pot. Toss with olive oil, lemon zest, lemon juice, and spinach. To serve, season with salt and pepper and drizzle with oil.

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.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
• In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
• Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
• Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

Steps:

• Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
• In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
• Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
• Bake in preheated oven for 45 minutes, or until heated through and bubbly.

Steps:

• In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

Steps:

• Have the cooked pasta ready for use. Pre-heat the oven to 375-degrees F.
• In a large no-stick skillet, over medium heat, melt the butter and add in the olive oil along with the chopped garlic. Pour about 2/3 of this blend into a bowl and set aside. Continuing to carefully stir over the medium heat, add in the onion, mushrooms and minced jalapeno and allow the mix to tenderize, (about 6 minutes).
• Remove the vegetable blend from the skillet, re-add the reserved melted butter blend and add in the shrimp. Sprinkle the Old Bay seasoning over the shrimp. Sautee over medium heat for 6 minutes, stirring ocassionally. Remove the shrimp from the pan and set aside. (You can discard the butter blend or save it for use in another dish).
• Set up a double boiler with 3 cups of water in the bottom section over high heat. In the top (dry) section, melt the 5 tablespoons of unsalted butter and add in the pre-warmed milk. As it begins to yield a little steam, whisk in the white pepper and the minced garlic. When it comes to a boil, whisk in the flour and continue to whisk until the sauce thickens. Allow the blend to continue at a low boil (adjust temperature if necessary), whisking with great frequency, for 15 minutes. If it gets too thick, add more pre-warmed milk, 1/4 cup at a time until desired consistency is achieved. (You want it about as thick as pancake batter.) At the end of the 15 minutes, remove from heat and set aside.
• Spray a 9" x 13", or larger, casserole dish with the cooking spray. Lay in 1/3 of the white sauce and make sure that most of the bottom is covered. Then, lay in just a little more than half of the pasta, (about 60%). Cover the pasta with all the cottage cheese. Next, spread the spinach all over the top.
• Layer the remaining pasta evenly across the top. Next, evenly distribute the remaining white sauce all over the pasta. Lay the cooked shrimp evenly across the white sauce and then distribute the onion-mushroom-jalapeno mix across the dish. Top this with all the Monterey Jack Cheese and the Asiago chees, and then finish by sprinkling the dried parsley across the top, just as a sort of garnish.
• In the oven, pre-heated to 375-degrees F., place the dish on the middle rack, uncovered, and bake for 30 minutes. At the end of the 30 minutes, change the setting to BROIL, move the rack up to one below the top one, and broil the dish just until there is some light browning across the top (about 2-3 minutes). WATCH THIS CAREFULLY as it will burn quickly! Remove from oven when the top is lightly browned.
• Allow the dish to "rest" for about 10 minutes prior to cutting into serving sizes. Serve with hot, fresh garlic bread, buttered Parker House Rolls, or with Texas Toast.

Steps:

• Cook pasta as directed on package; drain well.
• Meanwhile, in 1-quart saucepan, cook bread crumbs and butter over medium-high heat 3 to 4 minutes, stirring constantly, until browned. Stir in parsley; remove from heat.
• In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; remove from skillet and drain on paper towels. Crumble bacon.
• In same skillet, cook onion and garlic in bacon drippings over medium-high heat, stirring frequently, until onion is crisp-tender and starting to brown. Stir in wine and shrimp. Reduce heat to medium; cook 2 to 3 minutes, stirring frequently, until shrimp begin to turn pink.
• Stir in half-and-half, Alfredo sauce, spinach, drained pasta and cooked bacon; cook until thoroughly heated and spinach is wilted. Serve shrimp mixture sprinkled with bread crumb mixture.

Steps:

• In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and sauté to release flavor.
• Stir in cornstarch, Old Bay, and basil. Add cream all at once.
• Cook and stir until thickened and bubbly.
• In medium bowl, stir in together, ricotta/sour cream and egg.
• Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F.
• Arrange lasagna pieces in bottom of a greased 12x7� rectangular baking dish.
• Top with half of spinach mixture, half crab chunks, and half Ricotta mixture.
• Repeat layers- noodles, spinach, crab, Ricotta.
• Top with remaining Mozzarella and Parmesan cheese.
• Cover with foil and tent foil and seal well (do not let foil touch top of lasagna).
• Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top.
• Let stand 10 minutes before slicing.
• Serve with lemon wedges.