Seafood Lasagna - Dishes Food - Tips Food Recipes

This Seafood Lasagna recipe is perfect for seafood enthusiasts. So wealthy and creamy, this isn't weight loss plan meals!

Someone told me this turned into a famous recipe inside the 80’s, a piece before my cooking time. I assume that Campbell’s Soup recipes were more famous after I was developing up. I think humans decide on fresh easy and sparkling over processed and handy.

That being stated, that is nonetheless a comfort food recipe that tastes great. Campbell’s soup base recipes are rapid, flavorful and handy. Many Seafood Lasagna Alfredo recipes are made with a white sauce or béchamel sauce. The mushroom soup base is a top notch replacement for the Alfredo.

CAN SEAFOOD LASAGNA BE FROZEN?

Yes. You could make this earlier and freeze it. I endorse cover it tightly with plastic wrap and then foil earlier than freezing. I wouldn’t hold it inside the freezer longer than 4 weeks, I hate frozen meals that starts offevolved to get freezer burn!

This Easy Seafood Lasagna is made with mushroom soup, shrimp, scallops and imitation crab. Rich and creamy family dinner preferred. 

I even have continually appreciated seafood lasagna, but have not made one in 30 years. So right here is my version, I wish you enjoy it.

Ingredients

• 1 Green Onion (diced)


• 1 medium Onion (diced)


• 2 Tbsp Butter


• 1/2 of cup Butter


• 8 ouncesClam Juice


• 1/2 cup Chicken broth


• 1 Tbsp Old Bay seasoning


• 1 LB Scallops (small)


• 1 Lb Shrimp (small)


• 2 Lb Crab meat (imitation or real)


• 1/2 of tsp Pepper


• 1/2 of cup Flour


• 1/2 of cups milk


• 1/2 of tsp Sea salt


• 1 cup Whipping cream


• 2 cups Mozzarella cheese (shredded)


• 1/2 cup Parmesan cheese


• 12 Lasagna noodles (cooked)


• 2 cups Cottage cheese (lasagna fashion)


• 1 egg


• 2 Tbsp parsley flakes

Steps

1. In massive skillet, saute onions inside the 2 tablespoons of butter till gentle. Stir in broth and clam juice, convey to a boil. Add scallops, shrimp, crab, old Bay seasoning, salt, pepper and return to a boil. Reduce warmth, simmer exposed for five minutes stirring gently. Drain, saving liquid, and setting seafood mixture aside.


2. In massive saucepan, soften the final butter, stirring flour till smooth. Combine milk and reserved cooking liquid slowly to the saucepan to create a smooth roux. Bring to a boil and cook dinner for 2 mins stirring continuously.


3. Remove from Heat, stir in cream and parmesan cheese. Stir until properly Incorporated. Remove one cup of sauce for later.


4. Add Seafood combination to the white sauce aggregate in saucepan and stir lightly.


5. In a bowl integrate cottage cheese, parsley, and egg. Stir properly.  


6. Time to build. Place 1/2 of the sauce that became taken out earlier on bottom of pan. Place three noodles. Add a number of the seafood aggregate in a good layer. 3 more noodles. Now layer the cottage cheese combination, then sprinkle 1/2 cup of mozzarella on. (Pic. 1). 3 extra noodles, and every other layer of seafood aggregate. Last 3 noodles, now spread the remainder of the reserved white sauce on pinnacle, then sprinkle the closing mozzarella on top.


7. Bake in a preheated oven at 350°F for 35 minutes and cheese is starting to brown and bubble. Remove and allow rest 10 minutes before cutting.


8. Side Note: I had leftover seafood combination so I cooked up some manicotti noodles and used the last mixture for stuffing them. Baked at 350°F for 15 mins.

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