Anyone have a good recipe for seafood lasagna?

Question

I'd like one, preferably, that features both a bechamel and tomato sauce. Thanks!

Answer 1

9 to 12 lasagna noodles
1/2 tsp. dried tarragon, crushed
3 c. white sauce
2 c. shredded Mozzarella
3/4 c. Parmesan cheese
1 1/2 lbs. mixed seafood
Sauteed fresh mushrooms (optional)

(Such as shrimp, crab meat, haddock). Cook noodles and drain. Prepare white sauce by melting 6 tablespoons butter and adding 6 tablespoons flour. Let cook a minute or two. Whisk in 3 cups milk and whisk constantly until mixture is thickened. Remove from heat. In a greased 9 x 13 inch pan layer 1/3 noodles, 1/2 the seafood, 1/3 each of the Mozzarella and Parmesan cheese and white sauces. Repeat.
Top with remaining noodles, white sauce and cheeses. Bake uncovered at 350 degrees for 30 minutes or until bubbly. Let stand before cutting. NOTE: If using mushrooms add to the seafood when assembling lasagna.

Answer 2

8 tbsp. butter
8 tbsp. all purpose flour
1 c. cream
1 c. milk
1. chicken broth
Salt and pepper to taste
Pinch of nutmeg
1 lb. lasagna, "no boil type"
10 oz. frozen spinach, thaw and drain on paper towels
16 oz. ricotta cheese
8 oz. mozzarella cheese
8 oz. provolone cheese
1 can sliced mushrooms
2 sliced onions
1/2 c. Parmesan cheese
1 tomato, cut and peeled
1 1/2 lb. seafood (shrimp, crabmeat)
Parsley and rosemary to taste

To make sauce, melt butter and add flour. Take it off the burner, add cream, milk and broth. Put back on burner. Stir constantly. When everything is mixed, take it off the fire. Add salt, pepper and nutmeg. To make lasagna, saute onions and mushrooms in butter and oil. Add spinach, tomato, parsley and rosemary. Add seafood. In a greased lasagna pan, pour some sauce, place some lasagna, seafood, mozzarella, ricotta sauce, provolone, and press it down before you begin second layer. Follow same order as first layer, ending with lasagna strips and sauce. Be sure to generously cover with sauce. Bake at 350 degrees for 35 - 40 minutes.

Answer 3

SEAFOOD LASAGNA

1 lb. lasagna noodles
3/4 lb. scallops
1 1/2 - 2 lbs. shrimp, peeled & deveined
1/2 lb. crabmeat
1 (29 oz.) can tomatoes
1 sm. can tomato paste
1 green pepper, chopped
1 red pepper, chopped
1 onion, diced
2 cloves garlic, minced
1/2 c. white wine
Basil
Oregano
Thyme
1 lb. lowfat Ricotta cheese
12 oz. Mozzarella, grated

Saute onion, garlic and peppers in olive oil until tender. Chop tomatoes and add with their liquid; also add the tomato paste, wine and herbs. Cook for 1/2 hour. Add shrimp, scallops and crabmeat. Cook until seafood is done.
Cook lasagna noodles. In 13x9x2 inch pan put some tomato sauce, then a layer of noodles. Next, dot noodles with Ricotta cheese. Add some sauce with seafood, then grated Mozzarella. Continue to layer noodles, ricotta cheese, sauce and seafood and Mozzarella (usually 2 more layers). End with a layer of noodles, tomato sauce, and Mozzarella. Bake approximately one hour at 350 degrees.

Answer 4

Seafood Lasagna elements (8 servings) a million/2 c Butter a million/2 c Flour a million/2 ts Salt 2 c Garlic; beaten 2 c Milk 2 c hen broth a million/4 ts Pepper a million ts Basil 2 c Mozzarella cheese, shredded a million/2 c eco-friendly onions, chopped 15 ea Lasagna noodles: raw a million c Cottage cheese; small curd 2/3 c Cooked shrimp reduce chew length 2/3 c Cooked bay scallops chew siz 2/3 c Crabmeat reduce chew length a million/3 c Dry white wine preparation warmth butter in a brilliant saucepan over low warmth till melted. upload garlic. Stir in flour and salt. prepare dinner,stirring continuously till bubbly. eliminate from warmth. Stir in milk, broth and white wine. go back to range and warm temperature to boiling, stirring continuously. Boil for a million minute. upload mozzarella cheese,onions, basil and pepper. prepare dinner over low warmth till cheese is melted, stirring continuously. spread about a million a million/2 cups of the sauce in an ungreased 9X13 pan. accurate with raw lasagna noodles, overlapping as necessary. spread the cheese over the noodles. spread with yet another a million a million/2 cups of sauce and then accurate with yet another 5 lasagna noodles. spread seafood over this sediment and accurate with yet another a million a million/2 cups of sauce. conceal with the basically accurate 5 lasagna noodles and accurate with each of the basically accurate sauce. If wanted, accurate with a million/2 cup grated parmesan cheese. Bake, uncovered at 350~F for 35 - 40 5 minutes or till the noodles are mushy. let stand for quarter-hour in the previous cutting.

Answer 5

I've never had lasagna with seafood, but I bet it would be delicious. There is a really good recipe for lasagna on this site and I supose you could substitute shrimp, fish or other seafood. Anyway here is the link if you like.

Answer 6

I have a great one from culinary school.

Seafood Lasagna Filling

Author: Epcot Center
Source: BICC

8 oz lobster meat raw, cut in 1 inch cubes
8 oz scallops, bay
4 oz medium shrimps, raw
4 oz lump crab meat
3 Tbs butter
8 oz fresh mushrooms, cut in quarters
2 cups cream sauce
white pepper, to taste
salt, to taste
cayenne pepper, to taste
1 lemon, juiced
1 cup white wine chablis
Worcestershire sauce, to taste
1/4 cup grated Parmesan cheese
1 cup heavy cream
combine for topping of crepes:
2 cups cream sauce
1 cup heavy cream
3 Tbs sweet basil, fresh & chopped
1/2 cup grated Parmesan cheese

1 If at all possible, use fresh seafood. Any one of the various shellfish can be omitted. Lobster meat (either claw or tail) add color and flavor to the dish.
2 Heat 3 Tbs butter in skillet, add shallots. When almost done, add lobster meat, shrimps, scallops and saute until done (approximately 1 minute). Flavor with cognac, add mushrooms and white wine. Simmer for about 20 seconds. Remove lobster meat, shrimp, scallops and set aside. Set liquid back on the fire, reduce heat, and cook for about 2-5 minutes. Add cream sauce, all spices, lemon juice, Worcestershire sauce and heavy cream. Let simmer until it has a nice creamy consistency and tastes good. Remove from heat and add the crab meat, lobster meat, shrimps, scallops and mushrooms to the sauce. Add 1/4 cup Parmesan cheese and combine well. Set aside and let cool.

Answer 7

Creamy Seafood Lasagne
1/2 cup butter
2 cloves garlic, finely chopped
1/2 cup all-purpose flour
2 cups milk
2 cups chicken broth
2 cups shredded mozzarella cheese (8-ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons capers (optional)
1 teaspoon dried tarragon leaves
1/2 teaspoon lemon pepper
9 uncooked lasagne noodles
1 cup ricotta
1 (6 ounce) can crabmeat, drained and cartilage removed
1 (4 ounce) can baby shrimp, drained
1/2 cup grated parmesan cheese

Preheat oven to 350 degrees.
Melt butter in a 3-quart saucepan over low heat.
Cook garlic in butter about 1 minute, stirring, until golden brown.
Stir in flour, cook stirring constantly,until bubbly; remove from heat.
Stir in milk and broth, heat to boiling, stirring constantly, Boil and stir 1 minute.
Stir in Mozzarella cheese, onions, capers, tarragon and lemon pepper.
Cook over low heat, stirring contstantly, untill cheese is melted.
In an ungreased 13x9x2-inch baking dish spread 1/4 of the cheese sauce (1 1/4 cups).
Top with 3 UNCOOKED noodles.
Spread ricotta cheese over noodles.
Repeat with 1/4 of the cheese sauce and 3 noodles.
Top with crabmeat, shrimp and 1/4 of the cheese sauce, the remaining noodles and cheese sauce.
Sprinkle with Parmesan cheese.
Bake uncovered about 40 minutes or until noodles are tender.
Let stand 15 minutes before cutting.
Enjoy.


Seafood Lasagne

1/3 cup olive oil
1 (6 ounce) can crabmeat, drained and cartilage removed
1 (4 ounce) can baby shrimp, drained
3 (28 ounce) cans plum tomatoes, drained
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 cups whole-milk ricotta cheese
1 egg
2 tablespoons parmesan cheese, plus
1/2 cup finely grated parmesan cheese
1 tablespoon chopped fresh basil
1/8 teaspoon ground nutmeg
3 tablespoons butter, melted
18 sheets lasagne noodles, parboiled
1 lb mozzarella cheese, grated (about 3 cups)

Using a food mill, puree plum tomatoes directly into the pan.
Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
Stir well to combine.
Spray generously the bottom and sides of a baking pan, 13X9 inches.
Take 3/4 cups of tomato sauce and spread on bottom of pan.
Place 3 lasgane noodles on bottom of pan, overlapping them slightly.
Spread a layer of seafood mixture over the noodles.
Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
Repeat this 4 times.
Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
Bring to room temperature before cooking.
When ready to cook, preheat oven to 400.
Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
Let sit 5 minutes and serve.

Answer 8

try this www.festive2006.com ok