The Ultimate Seafood Lasagna by The Cajun Ninja
Here's a Lasagna for all you Seafood Lovers out there!
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How To Make Seafood Lasagna - Delicious Lasagna Recipe #Lasagna #MrMakeItHappen
You guys ready for your new favorite Lasagna Recipe!? This is a great dinner option for a special occasion, family gathering, or for those looking for some less traditional options for the Holidays. Give this a try and let me know what you think!
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Shopping List: (I used 13x9.5 - 3qt baking dish)
1/2 lb - 1 lb Lasagna Noodles
2 cups shredded Fontina Cheese
Ricotta Mixture:
8 oz sour cream
8 oz whole fat ricotta
1 tbsp garlic paste
1 cup parmesan
1/2 cup fresh chopped parsley
cajun seasoning
red pepper flakes
salt & black pepper
Seafood Blend:
4 oz lobster meat chopped (or bay scallops, crawfish, etc)
8 oz XL raw shrimp - peeled and deveined
1 lb lump or claw crab meat
2 tbsp butter (to cook shrimp)
cajun seasoning
Sauce:
2 tbsp butter
2 tbsp flour
2 tbsp better than bouillon lobster base
2 cups heavy cream
1/4 cup chicken stock (you can use seafood stock if you don't have lobster base)
1 cup shredded parmesan
cajun seasoning
Directions:
Preheat oven to 375 degrees.
Start by making your ricotta mixture. Mix all of the above ingredients in a mixing bowl and season to taste - set aside until needed later. Next, Prep your seafood (clean, peel, etc). You can use just crab and shrimp if you want or feel free to add whatever you prefer. I like to use crawfish or bay scallops in place of the lobster sometimes. Melt butter in pan and add all seafood except the crab meat. Partially cook your shrimp and lobster (or scallops/crawfish) and season lightly with cajun seasoning. Add to a large mixing bowl with crab meat and mix. Season to taste and set aside.
Next, start on your sauce by making a roux. Add butter and lobster base (optional). Once butter has melted, add flour and mix until it forms a paste consistency. Next, add in your stock and heavy cream. Bring to a boil and then reduce to a simmer. Remove from heat and mix in your cheese a little at a time, being careful to ensure sauce is nice and smooth. Season to taste as needed.
Boil your water and add salt or lobster base to infuse flavor into the noodles. Boil lasagna noodles to package instructions. Once noodles are done, begin assembling your lasagna. First, add a thin layer of cream sauce and then noodles - then ricotta mixture - seafood - cheese - sauce - repeat. Repeat until your dish is full. I used a 13x9.5 inch dish that was 3 qts. Top with one last layer of seafood and cheese and bake for 30-40 minutes or until brown and bubbly. Remove from the oven and rest for at least 20-30 minutes before cutting into it.
THE BEST SEAFOOD LASAGNA RECIPE!
For the printable full recipe and ingredient list:
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Seafood Lasagna Recipe
SEAFOOD LASAGNA was a total hit in our house. Full of flavor, beautiful, and fool-proof. Layers of noodles, cheese, crab, shrimp, and more! SO DELICIOUS! You might think seafood and cheese don’t mix, but I hope you give this easy seafood recipe a try! This Seafood Lasagna Recipe is a must make for any seafood lover. It’s a total winner that our entire family loves!
INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
2 tablespoons canola oil
2 tablespoons plus ½ cup unsalted butter divided
2 green onions thinly sliced
2 garlic cloves minced
½ cup chicken broth
1 8 oz bottle clam juice (or Chicken Broth)
12 oz. bay scallops; cut in half if desired
1 lb. small shrimp peeled and deveined
1 8 oz package crabmeat, chopped
½ teaspoon freshly ground black pepper divided
½ cup all-purpose flour
2½ cups cup half ‘n half divided into one 1½ cup portion and one 1 cup portion
¼ cup white wine; a semi-dry wine works well do NOT use a sweet wine
½ teaspoon salt
1/8 teaspoon red pepper flakes
½ cup Parmesan cheese shredded, divided into two ¼ cup portions
9 Oven-Ready lasagna noodles
1 cup shredded Italian cheese blend
1 cup shredded Mozzarella cheese
INSTRUCTIONS
Preheat oven to 350 degrees F. Spray a 9x9 inch casserole dish with non-stick cooking spray.
In a large skillet over medium-high heat, heat the oil and 2 tablespoons butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.
Add the broth and clam juice, stir and bring to a boil.
Add scallops, shrimp, crab and ¼ teaspoon pepper and bring mixture to a boil. Reduce heat; simmer uncovered, for 5 minutes or until shrimp is pink and scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. Drain, reserving the liquid. Pour seafood mixture in a medium bowl and set it aside until ready to use.
In the same large skillet, melt the remaining ½ cup butter; stir in flour and whisk until smooth. Combine 1½ cups half ‘n half and reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.
Remove flour mixture from the heat and stir in remaining 1 cup half ‘n half, wine, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.
Stir ¾ cup of the white sauce into the seafood mixture.
!To make a 4-layer lasagna:
Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian Cheese Blend, ¼ Mozzarella and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.
Bake at 350F for 40-45 minutes or until golden brown. Allow the lasagna to set 10-15 minutes before cutting.
To serve: Garnish with chopped, fresh parsley.
Enjoy!
FULL RECIPE: