Best Shrimp And Scallop Lasagna Recipes

SHRIMP AND SCALLOP LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
• In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
• 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.
• 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.
• Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

SHRIMP AND SCALLOP LASAGNA

Steps:

• Preheat oven to 375°F.
• Spray a 13x10" baking dish or aluminum foil pan with vegetable cooking spray.
• In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes.
• Drain and set aside.
• 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 witha 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 roasted red peppers and thawed peas, stir again.
• Add the salt and pepper and stir again.
• Add the scallops and cook for about 3-4 minutes.
• Add the shrimp and cook 1-2 minutes longer or until the shrimp turn pink.
• Turn off the heat.
• Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan.
• Cover the bottom 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 the sauce.
• Top with Parmesan.
• Bake for 20-25 minutes, uncovered, until bubbly.
• Sprinkle with paprika, if desired.
• Allow to sit for 10 minutes before slicing.

SHRIMP AND SCALLOP LASAGNA

Steps:

• Preheat oven to 375°F; spray 13X9" pan with vegetable oil cooking spray.
• Melt butter in a large, heavy skillet and cook onion over how heat until very soft, about 5 minutes. Add the garlic and cook about 1 minutes longer. 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 Romano cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3-4 minutes, then add the shrimp and cook for 1-2 minutes or just until the shrimp turn pink. Turn off the heat.
• Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with lasagna noodles, placing them side by side. Spoon 1/3 of sauce over the noodles, distributing half of the seafood evenly. Layer with more lasagna noodles, 1/3 of sauce, and remaining seafood. Cover with remaining noodles and the remaining sauce. Don't spoon any seafood on top of the noodles, just use sauce. Tuck in any edges of the noodles so they are all coated with sauce. Top with Parmesan.
• Bake for 25 minutes, uncovered, or until bubbly and browned. Allow to sit for 10 minutes before serving.

SHRIMP AND SCALLOP LASAGNA

Steps:

• Directions Preheat the oven to 375 degrees. Spray a 13x10 inch aluminum foil pan with vegetable oil cooking spray. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside. 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 Romano cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3-4 minutes, then add shrimp and cook for 1-2 minutes or just until the shrimp turn pink. Turn off the heat. Spoon about 2 tablespoons of sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon one-third of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, one-third of the sauce with half the seafood, the remaining 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 Parmesan cheese. Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing. Yield: 8 servings Prep time: 10 minutes Inactive prep time: 10 minutes Cook time: 45-50 minutes Ease of preparation: moderate PD & Friends, 172-173 Recipe courtesy Paula Deen