How To make Seafood Lasagna
1/2 c Butter
1/2 c Flour
1/2 ts Salt
2 c Garlic; crushed
2 c Milk
2 c Chicken broth
1/4 ts Pepper
1 ts Basil
2 c Mozzarella cheese, shredded
1/2 c Green onions, chopped
15 ea Lasagna noodles: UNCOOKED
1 c Cottage cheese; small curd
2/3 c Cooked shrimp cut bite size
2/3 c Cooked bay scallops bite siz
2/3 c Crabmeat cut bite size
1/3 c Dry white wine
Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as needed. Spread
the cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Hope you love this as much as we do!!! Patti Anderson, Prodigy Food & Wine Board
How To make Seafood Lasagna's Videos
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Seafood Lasagna | Everyday Gourmet S9 EP83
As seen on Everyday Gourmet.
Seafood Lasagna
I show you the steps to make Seafood Lasagna using shrimp, crab, scallops and imitation crab. This makes an 8 X 8 pan and you can certainly use half the amount of seafood and it is still good. I have made this without the real crab in the sauce and actually like it better without it.
Ingredients:
no bake lasagne noodles
1 pound shrimp or prawns
1 pound scallops
8 ounces of imitation crab
2 shallots
2 garlic cloves or more
1/2 red bell pepper
1/3 cup vermouth or white wine or water
3 Tablespoons butter
2 and 1/2 Tablespoons all purpose flour
3 cups milk
1/2 cup parmesan or romano
6 to 8 ounces mozzarella
parsley, fresh or dried
salt/pepper
Heat your pan over medium to medium high heat and add 2 Tablespoons oil of your choice.
Cook scallops for 3 minutes or until they release from the pan, remove
Cook shrimp for 2 minutes, then remove from pan.
Turn your pan down to medium low and add your butter, shallots, red bell pepper and garlic. Cook for 3 minutes then add your vermouth and cook till it is almost gone.
Add your all purpose flour, cook 2 minutes.
Add your 3 cups of milk and make a thin gravy.
Cool a bit and add your parmesan or romano, then taste for salt and pepper.
If your sauce is thick add some milk or water to the sauce to thin.
Spray your baking dish
add some gravy
add a layer of noodles
add your shrimp
add some gravy
add a layer of noodles
add your scallops (you can slice them in 1/2 if you wish)
add some sauce
add last layer of noodles
add your imitation crab
add rest of your sauce
cover and bake for 50 - 55 minutes in a 350F oven
remove the foil, add your mozzarella
bake 10 or more minutes to melt and brown your cheese.
Allow to rest for 10 minutes and serve
Serves 4 to 6 depending on appetites.
Thank you for watching!
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When this bakes, it fills your home with wonderful seafood and garlic aromas :)
I have a Michaels Home Cooking coffee mug to give away.
If you include the word winter in your comment on this video, you will be entered too win one of my coffee mugs. I will choose a random comment to win the mug if you are interested. You will have to give me your address and email for me to send it to you. I do not care where you live, I will send it to you.
I will not give your information to anyone.
I will only use that information for the purpose to send you the mug.
You must be 18 years old or older.
YouTube and Google have nothing to do with this giveaway/contest.
YouTube is not a sponsor of my contest you cannot hold YouTube for any liability related to my contest.
You have a better chance of winning if you discretely include the word winter in your comment.
I will pick a winner on Easter Sunday Afternoon March 27, 2016
and post a video that Sunday afternoon.
Then I will attempt to contact you, but YouTube has changed peoples pages/channels where that is not always possible.
I will also contact you as a reply to your comment on this video.
Thank you for watching and entering the contest!
There will be one winner.
~Michael
CONTEST IS NOW OVER 12:01AM 03/27/2016
Seafood Lasagna
This seafood lasagna is the so good! I made a pan for a friend and of course we needed one also. I can literally eat this every day if I could!
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Luxury Seafood Lasagne | Vanessa Greenwood
The National Dairy Council is delighted to announce a range of festive recipes created exclusively by Vanessa Greenwood of Cooks Academy Cookery School to celebrate the best of Irish and European Cheese this Christmas. Vanessa has created five delicious festive recipes using the best of Irish produce , a range of indulgent treats to cook for friends and family this Christmas.
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: