Ina Garten Seafood Lasagna Recipe

Shrimp and Scallop Lasagna Recipe Food Network

WEBJul 22, 2015 · Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 …

Rating: 5/5(225)
1. Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
2. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
3. Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
4. Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.

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Seafood Lasagna The Recipe Critic

WEBMay 30, 2023 · Preheat the oven to 350 degrees Fahrenheit, and prepare a 9X13-inch baking dish by spraying it with nonstick cooking spray. In a …

Rating: 5/5(8)

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Seafood Lasagna Hungry Healthy Happy

WEBJan 17, 2021 · Instructions. Preheat the oven to 200°C/180°C (fan)/400°F/Gas 6. In a large pan, heat 1 tablespoon Olive oil and then …

1. Preheat the oven to 200°C. In a large pan, heat the oil and then add the shallots, garlic and leek and gently heat for 5 minutes until softened.
2. Add the spinach and gently cook for 2 minutes until wilted.
3. Add all the fish and stock and stir and gently cook for 5 minutes, until the fish is just cooked and the stock has reduced. Flake the fish and stir in the chives.
4. Meanwhile, make the béchamel by melting the butter in a saucepan and add the flour and mix well. Then, gradually add the milk a little as a time and whisk quickly so get rid of all lumps. Stir in the nutmeg, Dijon and cheddar.

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