SEAFOOD LASAGNA RECIPE (WITH CRAB, LOBSTER, AND SHRIMP ...
The perfect make-ahead meal for when you're craving seafood and lasagna.
Provided by Laura Rege
Categories Main dish Dinner Lasagna Pasta dish
Total Time 4800S
Prep Time 900S
Cook Time 3900S
Yield 12
Number Of Ingredients 22
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 350°F.
- Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/4 cup all-purpose flour and cook, stirring, until very lightly toasted, about 2 minutes. While whisking, slowly pour in 1 (8-ounce) bottle clam juice, then 3 cups whole milk. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and simmer until thickened, 8 to 10 minutes more. Taste and season with more kosher salt and black pepper as needed.
- Meanwhile, cook 1 pound dried lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain, rinse under cool water until cool, and drain well again. Arrange the noodles in an even layer on a large baking sheet, coating them with olive oil and overlapping them slightly if needed.
- Pick the leaves from 1/2 bunch fresh parsley and finely chop until you have 1/4 cup for the sauce and 1 tablespoon more for garnish. Juice 1/2 medium lemon until you have 1 tablespoon juice. Finely chop 4 garlic cloves.
- Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the garlic and cook, stirring, until golden brown, about 3 minutes. Add 1/2 cup dry white wine and boil until the wine is almost evaporated, about 3 minutes. Add 1 pound raw tiny shrimp and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes.
- Remove the skillet from the heat. Add the 1/4 cup parsley, the lemon juice, and 1/4 teaspoon of the kosher salt, and stir to combine. Taste and season with more kosher salt as needed.
- Place 3 cups ricotta cheese, 3/4 cup finely grated Parmesan cheese, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and stir to combine. Taste and season with more kosher salt and black pepper as needed.
- Spread 1/2 cup of the cream sauce in the bottom of a 9x13-inch inch baking dish. Arrange 1/3 of the noodles over the cream sauce, overlapping them as needed. Spread half the ricotta mixture over the noodles. Evenly arrange half the shrimp mixture, half the lobster, and half the crab over the ricotta. Sprinkle with 1 cup of the mozzarella.
- Dollop and spread 1 cup of the cream sauce over the cheese. Repeat layering half the remaining noodles, the remaining ricotta mixture, and the remaining shrimp mixture, lobster, and crab. Sprinkle with 1 cup of the mozzarella cheese. Dollop and spread 1 cup of the cream sauce over the cheese. Top with the remaining lasagna noodles, spread with the remaining cream sauce, and sprinkle with the remaining 2 cups mozzarella.
- Coat a large sheet of aluminum foil with cooking spray. Loosely cover the baking dish the foil spray-side down. Bake for 30 minutes. Uncover and bake until golden-brown and bubbly, 20 to 25 minutes more. Let cool for at least 15 minutes before slicing. Garnish with the reserved parsley before serving.
Nutrition Facts : SaturatedFatContent 26.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 39.7 g, SugarContent 5.3 g, ServingSize Serves 12, ProteinContent 47.3 g, FatContent 50.4 g, Calories 811 cal, SodiumContent 1276.6 mg, FiberContent 1.5 g, CholesterolContent 0 mg
BAKED CRAB CAKES RECIPE: HOW TO MAKE IT
Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee’s Amelia Sunderland. TIP: For a heftier “burger,” make two larger patties and serve on buns.
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 228 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 198mg cholesterol, SodiumContent 619mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat
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CRAB-STUFFED MANICOTTI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 359 calories per serving
- Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.
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