Shrimp Scallop Lasagna Recipes

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:

• 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:

• Preheat oven to 375°F; spray 13X9" pan with vegetable oil cooking spray.
• Melt butter in a large, heavy skillet and cook onion over how heat until very soft, about 5 minutes. Add the garlic and cook about 1 minutes longer. 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 Romano cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3-4 minutes, then add the shrimp and cook for 1-2 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 lasagna noodles, placing them side by side. Spoon 1/3 of sauce over the noodles, distributing half of the seafood evenly. Layer with more lasagna noodles, 1/3 of sauce, and remaining seafood. Cover with remaining noodles and the remaining sauce. Don't spoon any seafood on top of the noodles, just use sauce. Tuck in any edges of the noodles so they are all coated with sauce. Top with Parmesan.
• Bake for 25 minutes, uncovered, or until bubbly and browned. Allow to sit for 10 minutes before serving.

Steps:

• Preheat oven to 375°F.
• Spray a 13x10" baking dish or aluminum foil pan with vegetable 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 witha 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 roasted red peppers and thawed peas, stir again.
• Add the salt and pepper and stir again.
• Add the scallops and cook for about 3-4 minutes.
• Add the shrimp and cook 1-2 minutes longer or 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 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 the sauce.
• Top with Parmesan.
• Bake for 20-25 minutes, uncovered, until bubbly.
• Sprinkle with paprika, if desired.
• Allow to sit for 10 minutes before slicing.

Steps:

• 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.

Steps:

• Make sauce:
• In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in stock, milk, Sherry, and lemon juice in a stream and simmer, whisking occasionally, until thickened, about 10 minutes. Sauce may be prepared up to this point 3 days ahead and chilled, its surface covered with plastic wrap.
• In a large non-stick skillet cook fennel and leeks with salt and pepper to taste in 2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden and transfer to a large bowl.
• In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté shrimp with salt and pepper to taste until pink and just cooked through, about 30 seconds on each side. Add shrimp to fennel mixture.
• Remove tough muscle from side of each scallop and cut scallops into 1/2-inch pieces. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté scallops and cod, stirring, until opaque and just cooked through, about 1 1/2 minutes. Add scallops and cod to shrimp mixture. In a small bowl whisk together egg and lemon juice and stir into seafood mixture.
• Transfer sauce to a bowl and whisk until smooth. In another bowl with an electric mixer beat cream until it just holds soft peaks and fold into sauce gently but thoroughly.
• Preheat oven to 375°F.
• Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other. Spread one third shrimp mixture over pasta and sprinkle with 1 tablespoon bread crumbs. Drop one fourth remaining sauce onto shrimp mixture by spoonfuls and gently spread with back of spoon. Sprinkle 1/2 cup Parmesan over sauce and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with remaining 1/4 cup Parmesan.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until bubbling and golden. Let lasagna stand 5 minutes before serving.

Steps:

• 1. Preheat the oven to 375 degrees. Spray a 13x10 inch aluminum foil pan with vegetable oil cooking spray.
• 2. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
• 3. 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 Romano cheese and spinach and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3-4 minutes, then add shrimp and cook for 1-2 minutes or just until the shrimp turn pink. Turn off the heat.
• 4. Spoon about 2 tablespoons of sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon one-third of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, one-third of the sauce with half the seafood, the remaining 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 Parmesan cheese.
• 5. Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

Steps:

• Heat oven to 350°F. Cook noodles as directed on package.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
• In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
• Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.