Best Gramma Trentinis Christmas Eve Seafood Lasagna Recipes
SEAFOOD LASAGNA
This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
GRAMMA TRENTINI'S CHRISTMAS EVE SEAFOOD LASAGNA
Grandma came to America from Tuscany as a young (16 yrs. old) bride -- a vineyard just outside Florence, to be exact, and they almost always had fish and seafood readily available to them. This recipe was altered when necessary to use whatever they had on hand or whatever was in season. She had it written in her broken English...
Provided by Renée G.
Categories Pasta
Time 45m
Number Of Ingredients 21
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.
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