No-Fail Baked Seafood Lasagna - K

"Another Kraftfoods.com recipe. I find this site extremely helpful. Of course they use their ingredients but I just list the "generic" ingredients."
 
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Ready In:
1hr 25mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • NOTE RE: shrimp,
  • use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
  • PREHEAT oven to 350°F
  • Melt butter in large saucepan on medium heat.
  • Add flour; stir with wire whisk until well blended.
  • Gradually add milk, mixing well after each addition.
  • Bring to boil on medium heat, stirring constantly.
  • Reduce heat to low; simmer 3 to 5 minute or until thickened, stirring constantly.
  • Remove from heat.
  • Stir in Parmesan cheese; set aside.
  • Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
  • SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13x9-inch baking pan.
  • Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
  • Repeat layers, starting with the noodles.
  • Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
  • foil with PAM and cover casserole.
  • BAKE 25 minute
  • Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
  • Let stand 10 minute before cutting into 12 pieces to serve.
  • TIPS:

  • Great Substitute:

  • Prepare as directed, substituting ricotta cheese for the cottage cheese.
  • Round Out The Meal:

  • Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.

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Reviews

  1. I made this recipe for my son's family birthday party. The whole family went wild over it. It was not heavy or ultra rich, just very tasty. I made it exactly as written except I used scallop pieces instead of crabmeat, and I sauteed the shrimp and scallops with a scallion and some garlic. It was easier than any other seafood lasagna recipe I looked at. I will definitely make this again.
     
  2. A completely delicious recipe. I used ready-cook lasagna noodles with no problem. Also, since I had no 9x13 baking pan, I used two loaf pans for a deep-dish version. It was a little watery/leaky when freshly made, but was absolutely perfect as leftovers the next day.
     
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RECIPE SUBMITTED BY

<p>Click to feed animals I'm a retired teacher now living in&nbsp;the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg&gt;</p>
 
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