No Fail Baked Seafood Lasagna Recipes

SEAFOOD LASAGNA II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
• In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
• Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

NO-FAIL BAKED SEAFOOD LASAGNA

Steps:

• Heat oven to 350°F.
• Melt butter in large saucepan on medium heat. Whisk in flour until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan; set aside. Mix spinach, cottage cheese, 2/3 cup mozzarella and nutmeg.
• Spread 2/3 cup Parmesan sauce onto bottom of 13x9-inch pan. Cover with 3 lasagna noodles and layers of half each of the shrimp, crabmeat and spinach mixture; top with 2/3 cup of the remaining Parmesan sauce. Repeat layers, starting with the noodles. Top with remaining noodles, Parmesan cheese sauce and mozzarella; cover.
• Bake 45 min. or until heated through, uncovering after 25 min. Let stand 10 min. before cutting to serve.

NO-FAIL BAKED SEAFOOD LASAGNA - K

Steps:

• NOTE RE: shrimp,
• use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
• PREHEAT oven to 350°F
• Melt butter in large saucepan on medium heat.
• Add flour; stir with wire whisk until well blended.
• Gradually add milk, mixing well after each addition.
• Bring to boil on medium heat, stirring constantly.
• Reduce heat to low; simmer 3 to 5 minute or until thickened, stirring constantly.
• Remove from heat.
• Stir in Parmesan cheese; set aside.
• Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
• SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13x9-inch baking pan.
• Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
• Repeat layers, starting with the noodles.
• Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
• foil with PAM and cover casserole.
• BAKE 25 minute
• Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
• Let stand 10 minute before cutting into 12 pieces to serve.
• TIPS:
• Great Substitute:
• Prepare as directed, substituting ricotta cheese for the cottage cheese.
• Round Out The Meal:
• Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.

SEAFOOD LASAGNA

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.