Recipe: Seafood Lasagna Recipes (6)

Jen - about serving quantities.. scroll down on the party board (or use the TKL search box) for

Serving 100

That should help.

And, here are some seafood lasagna recipes previously posted on TKL.
Recipe(tried): Seafood Lasagna
Posted By: Gina, Fla
Date: July 31st 2000
Board What's For Dinner?

Seafood Lasagna

America Celebrates Columbus
The Junior League of Columbus, Ohio
Yield: 6 to 8 Servings

1 large onion, chopped
4 garlic cloves, Pressed (My addition)
2 tablespoon butter
8 ounces cream cheese, softened
1 1/2 cups ricotta cheese
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
8 ounces crabmeat,
8 ounces shrimp, peeled, deveined
8 ounces scallops
1/4 cup grated or shredded Parmesan cheese
8 lasagna noodles, cooked, drained
1/2 cup shredded mozzarella cheese
Saut the onion in the butter in a skillet until tender;
add the garlic and saute for 2 minutes more. Do not let
the garlic brown, drain the onions and garlic and place
in a bowl.

In the same skillet, saute the shrimp and scallops til
done and set aside.

Add the cream cheese, ricotta cheese, egg, basil, salt
and pepper to the onions in the bowl and mix well.

Add the soup, milk and wine in another bowl and mix
well. Stir in the crabmeat, shrimp, scallops and
Parmesan cheese.

Layer the noodles, cream cheese mixture and seafood
mixture 1/2 at a time in a 9x13-inch baking dish.
Sprinkle with mozzarella cheese. Bake at 325 degrees
for 1 1/4 hours. Let stand for 10 to 15 minutes before
serving.

Note: Can assemble the day before serving and store,
covered, in the refrigerator. Bake just before serving.

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Recipe(tried): Seafood Lasagna
Posted By: Janine, WA
Date: December 2nd 1999
In Reply to: ISO: Creamy Peas and Seafood Lasagna
Board: TKL Cooking Club

Here is an excellent seafood lasagna recipe. I don't
remember where I got the recipe, but I've had it for
years and have made it many times.

Seafood Lasagna

8 oz. lasagna noodles, cooked

Saute 1 cup chopped onions in 2 Tbs. butter or
margarine. Combine 8 oz. cream cheese, softened
(can use light cream cheese), 1-1/2 cups cottage
cheese (can use light or non-fat), 1 egg, beaten, 2 tsp.
dried basil, 1/2 tsp. salt, and 1/8 tsp. pepper. Add
sauteed onions to cream cheese mixture.

In another bowl, combine 2 cans cream of mushroom soup (can
use reduced fat), 1/3 cup milk, 1/3 cup dry white wine,
1 (5 oz) can crabmeat and 1 pound shelled, cooked
shrimp. Layer noodles, cheese mixture and then soup
mixture. Repeat layers. Sprinkle with 1/4 cup
Parmesan cheese. Bake for 45 minutes at 350
degrees.

Remove from oven and sprinkle with 1/2 cup
cheddar cheese. Place back in oven just until cheese
melts. Let cool about 15 minutes. Serves 8 to 10.

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Title: Recipe: Seafood Lasagna
Posted By: faah
Date: January 16th 1999
In Reply to: ISO: Pasta Recipe
Board: TKL Cooking Club

Seafood Lasagne
Serves 8

12 pieces Lasagne, uncooked
1 tsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cloves garlic, chopped
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
6 oz. small shrimp, peeled, deveined and diced
6 oz. scallops, diced
1/4 cup chopped fresh basil or 1 tbsp. dried basil
2 cups skim milk, divided
2 tbsp. all-purpose flour
2 cups 1% cottage cheese, pureed in a food processor
or blender
1 tsp. salt
1/2 tsp. pepper
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Prepare lasagne according to package directions.
While lasagne is cooking, warm the oil in a large,
non-stick saucepan over
high heat. Add the onion, red pepper and garlic and
saute 4 minutes. Stir in the crushed tomatoes and
tomato paste, reduce
heat to low and simmer 15 minutes, stirring often. Stir
in the shrimp, scallops and basil and simmer 1 minute.
In a small bowl, whisk together 1/4 cup skim milk and
the flour. In a large saucepan, heat the remaining milk
until it steams.
Whisk the flour mixture into the saucepan and
continue to cook, whisking constantly, until the milk
simmers and thickens.
Remove from heat and whisk in the cottage cheese,
salt and pepper.

When lasagne is done, drain well. Preheat the oven to
375 F. Spray a 9 x 13-inch baking dish with non-stick
cooking spray.

To assemble the lasagne, spread 1/2 cup of the
cheese sauce on the bottom of the baking dish. Cover
with 4 pieces of lasagne. Spoon on half of the tomato sauce and then
1/3 of the remaining white sauce. Sprinkle with 1/2 cup
mozzarella. Top with another 4 pieces lasagne. Spoon on the rest of
the tomato sauce, another 1/3 of the white sauce and
sprinkle with 1/2 cup mozzarella. Cover with the last 4 pieces of
lasagne.

Spread the remaining white sauce on top and sprinkle
with Parmesan.

Bake uncovered for 40 to 45 minutes, until brown and
bubbling. Let stand 10 minutes before serving.

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Recipe(tried): Seafood Lasagna
Posted By: Pat/AR
Date: December 15th 1998
Board: TKL Cooking Club

this serves 6.

SEAFOOD LASAGNA

1 8 OZ IMITATION CRAB LEGS (REF. OR FROZEN)
2 14-16 OZ CAN STEWED TOMATOES
1/2 cup sliced fresh mushrooms
1/2 tsp dried oregano, crushed
1/2 tsp onion powder
salt to taste
dash pepper
1/2 to 3/4 cup small cooked shrimp (canned or fresh is
better)
3 tblsp oleo or butter
3 tblsp all-purpose flour
1 3/4 cups milk
1 cup Shredded swiss cheese
1/4 cup dry white wine
8 lasagna Noodles, cooked (el dente)
1/4 cup grated romano or parmesan

Thaw crab-flavord fish, if frozen. cut into bite-size
pieces. set aside. for tomato sauce, in a medium
saucepan combine undrained tomatoes, mushroom,
oregano, onion powder, salt and pepper. bring to
boiling reduce heat. simmer uncovered, about 20
minutes or until thickened. stir in shrimp. Set aside.
for cheese sauce, in a medium saucepan melt
margarine or butter. stir in flour. Add milk all at once.
Cook and stir over medium heat until thickened and
bubbly. Cook and stir 1 minute more. stir in Swiss
cheese until melted. stir in crab-flavored fish and wine.
In an 11x7x1 1/2 inch baking dish, layer half the
shrimp sauce, half the noodles and half the cheese
sauce. Repeat layering. Top with romano or Parmesan
cheese. Bake uncovered in a 350 degree oven about
25 minutes or until heated through. Let stand 15
minutes before serving. Serves 6

Hope you enjoy!

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Title: Re: Seafood Lasagne
Posted By: Charlene in MA
Date: June 16th 1998
In Reply to: Re: Seafood Lasagne
Board: TKL Cooking Club

Hi, this recipe was submitted to me to include in a
fundraiser cookbook for my daughter's school. I haven't
had a chance to try it personally, but another mom
said she tried it and it was good.

SEAFOOD LASAGNA

2 tbsp. butter
1 lg. onion, chopped
1 1/2 c. cream cheese, cubed and softened
1 1/2 c. cottage cheese
2 tsp. dried basil leaves, crushed
1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
2 (10 3/4 oz) cans cream of mushroom soup
1/3 cup milk
1 clove garlic, minced
1/2 lb. bay scallops
1/2 lb. flounder fillets, cubed
1/2 lb. medium uncooked shrimp, peeled and deveined
1 pkg. lasagna noodles, cooked and drained
1 cup shredded mozzarella
2 tbsp. grated Parmesean Cheese

Preheat oven to 350 . Melt butter in medium skillet
over medium heat. Add onion, cook and stir until
tender. Stir in cottage cheese, cream cheese, basil,
salt and pepper. Remove from heat. Blend in eggs; set
aside. Combine soup, milk and garlic in large bowl;
mix until well blended. Stir in scallops, flounder and
shrimp. Place 1/3 of the noodles on bottom of greased
13 x 9-inch baking dish. Cover with layers of 1/2 each
of the cheese mixture, remaining noodles and seafood
mixture. Sprinkle with mozzarella and parmesean.
Bake 45 minutes or until hot and bubbly. Let stand 10
minutes. Makes 8 to 10 servings.
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ecipe(tried): Re: Seafood Lasagne Recipe
Posted By: Elly
Date: June 16th 1998
In Reply to: Re: Seafood Lasagne
Board: TKL Cooking Club

This recipe calls for the imitation crab, but I have made
it using the crableg meat.

SEAFOOD LASAGNA ROLLUPS

6 lasagna noodles
1 can (15 oz.) italian style tomato sauce

Filling:
1 pkg.(8oz.) Louis Kemp crab delights flakes or chunks
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1 egg
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder

Cook noodles according to package directions. Rinse
in cold water; drain well.

Thoroughly combine filling ingredients with fork. Spread
1/3 cup filling on each noodle. Roll tightly; place seam
side down in a 9" square baking pan. Pour tomato
sauce over rollups. Bake covered with foil in 375* oven
for 30 minutes.

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