Best Christmas Seafood Lasagna Recipes

Christmas Seafood Lasagna image

Number Of Ingredients 25

3 tablespoons Olive oil
1 Onion, large, chopped
4 Garlic cloves, minced
5 cups Plum tomatoes, canned in tomato purre
1/2 cup White wine, dry
1/2 cups Basil, fresh, chopped
2 teaspoons Fennel seeds
1 dash Salt and pepper
1 cup Cream, whipping
2 tablespoons Pernod
1 pound Shrimp, medium, shelled and deveined, poached briefly
1 pound Sea scallops, poached briefly
36 Mussels, steamed and shelled
24 Littleneck clams, steamed and shelled
1-1/4 pound Lasagna, preferably fresh tomato noodles, or no-bake regular
3 cups Ricotta
8 ounces Cream cheese
2 Eggs
10 ounces Spinach, frozen, steamed and chopped
1 pound Crabmeat, cooked lump, shredded
1 Sweet red pepper, diced
1 bunch Scallions, sliced
1/2 cup Sweet basil
1.5 pounds Mozzarella
1 pinches Salt and pepper

Steps:

Prepare seafood sauce. Heat oil in a large skiller over medium high heat. Add the onion and garlic and saute for 5 minutes. Add the tomatoes and puree and cook for 5 more minutes. Stir in the wine, basil, fennel seeds, salt, and pepper (to taste). Simmer uncovered over medium heat for 45 minutes, stirring occaionally.
Stir the cream into the sauce and then the pernod. Stir in all the shellfish and simer 5 minutes. Remove from heat.
Preheat oven to 350 degrees.
Cook the lasagna (if necessary). Also ok to use the no-pre-cook lasagna.
To make filling, with a wooden spoon, beat the ricotta, cream cheese, and eggs in a mixing bowl until smooth. Stir in the spinach, crabmeat, red pepper, scallions, basil, and salt and pepper to taste.
Butter a large rectangular baking pan. Spread a thin layer of the sauce without any shellfish on the bottom of the pan. Cover with a layer of noodles. Top with half the filling, then half the seafood sauce. Cover the sauce with a layer of mozzarella.
Place another layer of noodles over the mozzarella and spread with the remaining filling. Top with another layer of mozzarella. Add a final layer of noodles and then the remaining seafood sauce. Cover with the remaining cheese.

Gramma Trentini's Christmas Eve Seafood Lasagna image

Provided by Renée G.

Categories Pasta

Time 45m

Number Of Ingredients 21

1 tbsp. unsalted butter
1 lb. lobster tails steamed and chopped into large bite-size pieces or mixed seafood (used most often) -- depending upon what is in season or available
2 tbsp. unsalted butter
1 tsp. garlic (chopped fine)
¼ cup white wine
1 tbsp. lemon juice
4 tbsp. unsalted butter
1 tsp. garlic (chopped fine)
4 tbsp. flour
3 cups milk
½ cup parmigiano reggiano (grated)
salt and pepper to taste
¼ cup dill (chopped)
1 (16 oz.) container ricotta cheese
1 (10 oz.) package chopped spinach (thawed, drained (squeezed dry), and chopped again)
1 ex. large egg
½ cup parmigiano reggiano (grated
1 cup mozzarella (grated)
½ lb. lasagna noodles (cooked)
¼ cup parmigiano reggiano (grated)
½ cup mozzarella (grated)

Steps:

1. Chop lobster/seafood into bite-size pieces.
2. Heat the butter in a large fry pan. Add the seafood and sauté until just barely cooked, just a few minutes and then set the seafood aside into a bowl.
3. In the same fry pan, add the garlic and sauté until fragrant, about one minute. Add the white wine and lemon juice, deglaze the pan and simmer to reduce by half. Remove from heat and return the seafood to the pan and stir to coat.
4. Melt the butter in another large fry pan. Add the garlic and sauté until fragrant, about a minute. Add the flour and stir while cooking for a few minutes. Slowly whisk in the milk and simmer until it thickens. Remove from the heat and mix in the Parmigiano Reggiano, salt and pepper.
5. Mix the ricotta, dill, spinach, egg, Parmigiana Reggiano, mozzarella and a cup of the white sauce. Pour ¼ cup of the white sauce over the bottom of a baking dish. Add a layer of lasagna noodles.
6. Add a layer of half of the cheese mixture. Add another layer of noodles. (Lay the opposite direction from the first. Criss-cross fashion.
7. Add a layer of all of the seafood and pour a cup of the white sauce over that. Add a layer of noodles (again laying the opposite direction.)
8. Add a layer of the remaining cheese mixture. Add a final layer of noodles. Pour ½ cup of the white sauce over the noodles and top with the Parmigiana Reggiano and mozzarella.
9. Bake in a preheated 350º F oven until bubbling on the sides and golden brown on top, about 45 minutes.