"A different twist on lasagna for the seafood lover. Great served with garlic bread." — Jeanette
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1 (16 ounce) package
cooked salad shrimp
fresh crab meat
grated Parmesan cheese
shredded mozzarella cheese
WOW! I made this while on vacation with friends on the Outer Banks. Everyone loved this. I added a few things, which turned it into a mega-lasagna, or The Lasagna That Ate New York. I used a pound of lump crab, bay scallops, and shrimp in separate layers. I also added a layer of ricotta cheese mixed with a couple of beaten eggs. For the sauce I took the water I used to boil the shrimp, added a little white wine, and reduced it to about one cup. I started the sauce with the butter/flour roux, gradually added milk, shrimp reduction, and half-and-half. I also added Old Bay seasoning, paprika, a few dashes of Tabasco, and some basil. Total liquid was approximately five cups, but I was making a big lasagna. I added the grated parmesan to the sauce last. I layered in this order between the pasta: crabmeat, ricotta, scallops, shrimp. The scallops were small so I did not need to pre-cook them. It's important to let this rest 15-20 minutes after removing from the oven so your lasagna squares will hold together when serving. This made a fantastic dinner with garlic bread and a mixed green & romaine salad. Thanks for making everyone happy at the dinner table!
My lasagna turned out pretty well, but I cheated. In reading the other reviews I was concerned that it may turn out rather bland. I'm not very good with adding seasonings and such, so I bought a mushroom alfredo sauce. I added the parmesan cheese to that, and layered everything accordingly. I will probably make it this way again.
I tried this recipe on a crowd of family members for my son's confirmation party (I never do new reicpes on my family they are very picky) They raved about it and all asked for the recipe. I also added 3 tsp. of Old Bay season ( a Maryland thing) to the white sauce and a layer of ricotta cheese (2 cups ricotta cheese, 1 cup shredded mozerrella, 2 tsp. parsley, 1 egg and of course 2 tsp. Old Bay season)in between the seafood layers.....What a hit! Thank you!
This recipe is a great idea. I liked the taste, but I added 2 Tbsp. Old Bay to the white sauce, as someone suggested. That was too much, and it made the dish too salty. Next time I'll add only 1 Tbsp. Like any lasagna, it's a time-consuming dish, but it's well worth it.
Loved the recipe and will definitely be making this again. This is what I did: I added some garlic powder (~2 tsp) to the sauce. My pan was a little bigger, so I only had two layers plus the top. I also slightly chopped the shrimp with my mini food processor. Added just a touch of parsley on the top before baking. It turned out FABULOUS! This recipe is a must try if you enjoy seafood.
this is a nice lasagne if you're looking for something elegant. I added a layer of spinach, though, for color. Also, I wouldn't recommend baking the entire 45 min., that was way too long.
Very tasty! I made the modifications as others mentioned. I added 2 tsp garlic pwd, salt & papper, 1/2 tsp Old Bay. I only used 2 cups of mozarella & added 1 cup of Ricotta, I made it in a 9x9 stoneware pan but used the full batch of sauce - it was too runny - next time will use less sauce by maybe 1/3.
Delicious, but better if you:
1)Cut the cheese down--it only needs 1-2 cups of mozzarella. Still cheesy and much healthier!
2)Saute 1/2 pound mushrooms and add them to the white sauce.
3)You can use crab substitute (surimi) in place of the crab, and cut both crab and shrimp by 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood Lasagna I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 244
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