Seafood Lasagna Recipe by Grill-Master
Cooking Instructions 1 In large skillet, saute onions in the 2 tablespoons of butter until tender. Stir in broth and clam juice, bring to a boil. Add scallops, shrimp, crab, old Bay seasoning, salt, pepper and return to a boil. Reduce heat, simmer uncovered for 5 minutes stirring gently. Drain, saving liquid, and setting seafood mixture aside. 2 In large saucepan, melt the remaining butter, stirring flour until smooth. Combine milk and reserved cooking liquid slowly to the saucepan to create a smooth roux. Bring to a boil and cook for 2 minutes stirring constantly. 3 Remove from Heat, stir in cream and parmesan cheese. Stir until well Incorporated. Remove one cup of sauce for later. 4 Add Seafood mixture to the white sauce mixture in saucepan and stir gently. 5 In a bowl combine cottage cheese, parsley, and egg. Stir well. 6 Time to build. Place half of the sauce that was taken out earlier on bottom of pan. Place 3 noodles. Add some of the seafood mixture in an even layer. 3 more noodles. Now layer the cottage cheese mixture, then sprinkle 1/2 cup of mozzarella on. (Pic. 1). 3 more noodles, and another layer of seafood mixture. Last 3 noodles, now spread the remainder of the reserved white sauce on top, then sprinkle the remaining 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 let rest 10 minutes before cutting. 8 Side Note: I had leftover seafood mixture so I cooked up some manicotti noodles and used the remaining mixture for stuffing them. Baked at 350°F for 15 minutes. 1 In large skillet, saute onions in the 2 tablespoons of butter until tender. Stir in broth and clam juice, bring to a boil. Add scallops, shrimp, crab, old Bay seasoning, salt, pepper and return to a boil. Reduce heat, simmer uncovered for 5 minutes stirring gently. Drain, saving liquid, and setting seafood mixture aside. 1 In large skillet, saute onions in the 2 tablespoons of butter until tender. Stir in broth and clam juice, bring to a boil. Add scallops, shrimp, crab, old Bay seasoning, salt, pepper and return to a boil. Reduce heat, simmer uncovered for 5 minutes stirring gently. Drain, saving liquid, and setting seafood mixture aside. 2 In large saucepan, melt the remaining butter, stirring flour until smooth. Combine milk and reserved cooking liquid slowly to the saucepan to create a smooth roux. Bring to a boil and cook for 2 minutes stirring constantly. 2 In large saucepan, melt the remaining butter, stirring flour until smooth. Combine milk and reserved cooking liquid slowly to the saucepan to create a smooth roux. Bring to a boil and cook for 2 minutes stirring constantly. 3 Remove from Heat, stir in cream and parmesan cheese. Stir until well Incorporated. Remove one cup of sauce for later. 3 Remove from Heat, stir in cream and parmesan cheese. Stir until well Incorporated. Remove one cup of sauce for later. 4 Add Seafood mixture to the white sauce mixture in saucepan and stir gently. 4 Add Seafood mixture to the white sauce mixture in saucepan and stir gently. 5 In a bowl combine cottage cheese, parsley, and egg. Stir well. 5 In a bowl combine cottage cheese, parsley, and egg. Stir well. 6 Time to build. Place half of the sauce that was taken out earlier on bottom of pan. Place 3 noodles. Add some of the seafood mixture in an even layer. 3 more noodles. Now layer the cottage cheese mixture, then sprinkle 1/2 cup of mozzarella on. (Pic. 1). 3 more noodles, and another layer of seafood mixture. Last 3 noodles, now spread the remainder of the reserved white sauce on top, then sprinkle the remaining mozzarella on top. 6 Time to build. Place half of the sauce that was taken out earlier on bottom of pan. Place 3 noodles. Add some of the seafood mixture in an even layer. 3 more noodles. Now layer the cottage cheese mixture, then sprinkle 1/2 cup of mozzarella on. (Pic. 1). 3 more noodles, and another layer of seafood mixture. Last 3 noodles, now spread the remainder of the reserved white sauce on top, then sprinkle the remaining 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 let rest 10 minutes before cutting. 7 Bake in a preheated oven at 350°F for 35 minutes and cheese is starting to brown and bubble. Remove and let rest 10 minutes before cutting. 8 Side Note: I had leftover seafood mixture so I cooked up some manicotti noodles and used the remaining mixture for stuffing them. Baked at 350°F for 15 minutes. 8 Side Note: I had leftover seafood mixture so I cooked up some manicotti noodles and used the remaining mixture for stuffing them. Baked at 350°F for 15 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Peanut Butter Chip Cheesecake Brownies Classic Cheesecake Baked Rigatoni and Meatballs Mushroom marsala pork chops Pan Seared Chicken with Mushroom & Herb Sauce Peanut Butter Chip Cheesecake Brownies Classic Cheesecake Baked Rigatoni and Meatballs Mushroom marsala pork chops Pan Seared Chicken with Mushroom & Herb Sauce Fried rice with mackerel vegetable sauce Seafood Dip Mushroom marsala pork chops Moi moi with oat Noodles with potatoe sauce Minced meat fried rice Eggless Creme Caramel Pudding Moist chocolate cupcakes Spicy prawns with garlic bruschetta Whosayna’s Fried Chicken Fried rice with mackerel vegetable sauce Seafood Dip Mushroom marsala pork chops Moi moi with oat Noodles with potatoe sauce Minced meat fried rice Eggless Creme Caramel Pudding Moist chocolate cupcakes Spicy prawns with garlic bruschetta Whosayna’s Fried Chicken