How do you make seafood lasagna ?

Question

Would Old Bay dusting on top add too much flavor also ???

Answer 1

Seafood Lasagna

This is elegant, with a mild taste. Perfect for a classy dinner party. Serve with a glass of wine, and a spinach salad

12 ounces dry lasagna noodles, cooked and drained
1 cup fresh basil leaves, torn into small pieces
3 cups white sauce
1 1/2 lbs shrimp or crab or imitation crabmeat or mussels or oysters or squid (Basically, your choice)
2 cups fat free mozzarella cheese or low fat mozzarella, shredded
2 cups fat-free cottage cheese
1 cup shredded parmesan cheese
1 egg

Put 1 cup of the white sauce in bottom of 9x13 pan.
Put down one layer of lasagna noodles.

Mix the egg, mozzarella, cottage cheese, basil, and 1/2 cup of the parmesan.

Put 1/3 of the mix over the noodles.

Add 1/3 of the seafood mix.

Pour 1 cup of sauce over seafood.

Repeat layers, ending with cheese. Sprinkle remaining parmesan on top.

Cover with foil; bake at 350 for 30 minutes.

Let stand 10 minutes before serving.
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for homemade white sauce:

Melt 4 tablespoons margarine or butter; stir in 4 tbsp flour.
Cook until blended.

Stir in 3 cups milk, stirring until smooth and thick.

Or, just use purchased white sauce.

Answer 2

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 3

No old bay, too strong.
2 ways to go.
Make a regular lasagna and in the layers alternate with your seafood.
The better way is not to use red sauce but go with a white sauce. Not only add your layered seafood but spinach with go very nicely with it also.

Answer 4

a bechamel, or, "white sauce" - that is composed of butter, flour & cream. actually attempt it instead of a pink tomato based sauce. I even have further some slivers of sunlight dried tomatoes to my white sauce in the previous and it is going nicely with seafood. it additionally provides a sprint acidity to the white sauce. sparkling herbs additionally flow an prolonged way in making a white sauce great for lasagna.

Answer 5

It's same recipe that make by meat (just use fish, crab or shrimp) to gave smell of see food away before cock put them in onion -lemon Joice and enough salt and paper about 2 hours.

Answer 6

I make it the same way I make regular lasagne except I use Alfredo sauce instead of maranara sauce.