Creamy Seafood Lasagna (recipe can be made ahead and frozen)
Описание:
The Kitchen Witch demonstrates how to make Creamy Seafood Lasagna (recipe can be made ahead and frozen) A delicious freezer cooking make ahead that is a sure crowd pleaser featuring Philadelphia Cream Cheese.
For printable recipe: http://bit.ly/TFIDQl
The Kitchen Witch blog: http://www.lyndsaythekitchenwitch.com...
Facebook: http://on.fb.me/IyeQV3
Twitter: http://bit.ly/HUVAju
1 250 gram container Chive and Onion Philadelphia Cream Cheese 1 250 gram container Philadelphia Cream Cheese light 1/3 cup(s) of hot chicken stock 2 tbsp. of sherry 3 cloves minced garlic 1 tsp. of dried basil 1/4 tsp. of black pepper 454 grams frozen pre-cooked shrimp 1 can chunk crab meat 6 large scallops 1 cup(s) of frozen rapini or spinach 1 cup(s) of 2% cottage cheese 1 beaten egg 1 380 gram bag Kraft 4 Cheese Italiano cheese 8 no boil lasagna noodles
In a large bowl, mix together the cream cheeses, chicken stock, sherry, garlic, basil, and pepper. Whisk to make a smooth cream sauce. Thaw the shrimp in cold water and sear the scallops in a non stick pan sprayed with cooking spray. When scallops are cooked through, remove from heat and cut into quarters. Add the shrimp, scallops, and can of crab to the cream sauce. Set aside. Thaw the frozen rapini or spinach and drain well. In another bowl, mix together the rapini or spinach, cottage cheese, and egg. Preheat oven to 350 and spray a lasagna pan with cooking spray. Layer 3-4 lasagna noodles in your lasagna pan. Spread with a layer of half the cottage cheese mixture. Then spread with a layer of 1/2 the seafood cream sauce mixture, and cover with 1/2 the package of shredded cheese. Repeat steps above ending with the seafood mixture and covering with the remaining cheese. Can be double wrapped, and frozen at this point. If baking from frozen, thaw lasagna overnight in refrigerator before it goes in oven. Bake in a 350 oven for 60 minutes until the cheese is golden and bubbly. Let rest on counter for 20 minutes before serving to give it a chance to set.
The Kitchen Witch demonstrates how to make Creamy Seafood Lasagna (recipe can be made ahead and frozen) A delicious freezer cooking make ahead that is a sure crowd pleaser featuring Philadelphia Cream Cheese.
For printable recipe: http://bit.ly/TFIDQl
The Kitchen Witch blog: http://www.lyndsaythekitchenwitch.com...
Facebook: http://on.fb.me/IyeQV3
Twitter: http://bit.ly/HUVAju
1 250 gram container Chive and Onion Philadelphia Cream Cheese 1 250 gram container Philadelphia Cream Cheese light 1/3 cup(s) of hot chicken stock 2 tbsp. of sherry 3 cloves minced garlic 1 tsp. of dried basil 1/4 tsp. of black pepper 454 grams frozen pre-cooked shrimp 1 can chunk crab meat 6 large scallops 1 cup(s) of frozen rapini or spinach 1 cup(s) of 2% cottage cheese 1 beaten egg 1 380 gram bag Kraft 4 Cheese Italiano cheese 8 no boil lasagna noodles
In a large bowl, mix together the cream cheeses, chicken stock, sherry, garlic, basil, and pepper. Whisk to make a smooth cream sauce. Thaw the shrimp in cold water and sear the scallops in a non stick pan sprayed with cooking spray. When scallops are cooked through, remove from heat and cut into quarters. Add the shrimp, scallops, and can of crab to the cream sauce. Set aside. Thaw the frozen rapini or spinach and drain well. In another bowl, mix together the rapini or spinach, cottage cheese, and egg. Preheat oven to 350 and spray a lasagna pan with cooking spray. Layer 3-4 lasagna noodles in your lasagna pan. Spread with a layer of half the cottage cheese mixture. Then spread with a layer of 1/2 the seafood cream sauce mixture, and cover with 1/2 the package of shredded cheese. Repeat steps above ending with the seafood mixture and covering with the remaining cheese. Can be double wrapped, and frozen at this point. If baking from frozen, thaw lasagna overnight in refrigerator before it goes in oven. Bake in a 350 oven for 60 minutes until the cheese is golden and bubbly. Let rest on counter for 20 minutes before serving to give it a chance to set.
Комментарии:
KissHope пишет: @TheKitchenWitch1 ' Everyone loved this and there was one small piece left. I added diced sun dried tomatoes and sauteed mushrooms to it. It was really a hit. Thanks for posting a great recipe.
LillyAnnHouston пишет: Could I make this without the Sherry? Could I substitute something else.
Lyndsay Wells пишет: @aligusify Thank you so much! I'm hangin in there barely ;)
Lyndsay Wells пишет: @bakingchin I know what you mean :-) Scott Conant on Chopped is a purist about that! This is so good it might even change his mind (okay, I used Philadelphia cream cheese, so maybe not - but it's still YUMM) xoxo
bakingchin пишет: This looks faaantastic. I am always annoyed at the Food Network -- say'in I can't put seafood and cheese together! I will make this if I can ever get seafood! lol (The city I am currently living in is super landlocked). Until then, I'll just keep on buy'in 15kg bags of flour... Have a nice day! :D
Lyndsay Wells пишет: Thanks so much for letting me know Jasmine :-) I just love this recipe and I'm glad you do too!
Lyndsay Wells пишет: @summ83 Hello there :-) I live on Vancouver Island in Canada so fresh seafood is in abundance here and can be purchased right off the boat. I use frozen seafood for this recipe to make it accessible to cooks who don't have the same access as I do. I'm sure this would be that much more amazing using fresh as the seafood in your part of the world sounds like it is beyond fabulous!
Lyndsay Wells пишет: @KissHope My ultimate hope is that you, my friend, will be able to try this. I so get food aversions based on past. This recipe is so delicious but if you just can't do seafood, you could substitute it for chicken and mushrooms using the same ingredients. The recipe is also amazing this way.
Jeanine Friesen пишет: Looks delicious, Lyndsay, and I'm not even a fan of seafood. So creamy though!! (love the jacket, btw) :)
Lyndsay Wells пишет: @bakingbeauties Thanks Jeanine, and as I said above, if you're not quite on board with seafood, this recipe is also really good with cooked chicken and sauteed mushrooms.
Lyndsay Wells пишет: Hi Lilly, this would be just fine without the sherry - still delicious! You could substitute white wine if you wanted but not necessary, Enjoy!
KissHope пишет: This will get me some brownie points for sure. I am not much of a seafood lover, unfortunately had cod liver oil poured down my throat for a couple yrs after having whooping cough. Supposedly per the dr it was a remedy. Hence the slightest fishy smell flips my stomach and turned me off most all seafood, but some friends are crazy over shrimp etc. Thanks for a super recipe that I know they will love.
Lyndsay Wells пишет: @KissHope I'm so excited that you will be making this. You could also saute the mushrooms and add them with the seafood. They would be a lovely addition! Let me know how you like it :-)
KissHope пишет: @TheKitchenWitch1 \r
\r
Hi Lyndsay, told my friends about this dish and now fixing Sat.for dinner. Think I might saute' some fresh mushroom and add to the spinach mixture. Going to serve up with a nice crusty bread/simple salad and a Pinot Grigio. Can't wait to see your DIY, happy cooking.
Jasmine Gaither пишет: I cooked this last night. My husband and I loved it!!! Thank you so much!
Cindy Pernarowski пишет: We are trying this today!!! Thanks to you and your fabulous Mom!!! love cindy
Lyndsay Wells пишет: @getlauriekor Good question, I should have specified - yes. You will use one 250 g container of each flavour.
aligusify пишет: Hang in there Lyndsay! All the stress and craziness will be absolutely worth it when your kitchen is done!
getlauriekor пишет: do u mean those little 250 g plastic containers of cream cheese?
summ83 пишет: Can you not get fresh seafood there? Just curious, not heckling or anything it's a lovely recipe which i am going to steal!:) I know it's snowing where you are, but i live in the tropics of Australia and we are lucky enough to have fresh seafood all year round, i'm just curious if you guys ever get fresh stuff? Cos my friend, you would go crazy with seafood recipes if you were here! Thank you for the inspiration!
Jasmine Gaither пишет: Can you add me to your blog?
Lyndsay Wells пишет: @mlborys Thanks Miriam! I am in renovation la la land right now :-) Love you!
marie Savino пишет: Thankyou for your recipe. I have a dinner party comming up where I am making papardelle with a goat ragu but some of my guests are pesciterians. This will work a treat as I dont need 2 pots of pasta boiling :)
KissHope пишет: @TheKitchenWitch1 ' Everyone loved this and there was one small piece left. I added diced sun dried tomatoes and sauteed mushrooms to it. It was really a hit. Thanks for posting a great recipe.
LillyAnnHouston пишет: Could I make this without the Sherry? Could I substitute something else.
Lyndsay Wells пишет: @aligusify Thank you so much! I'm hangin in there barely ;)
Lyndsay Wells пишет: @bakingchin I know what you mean :-) Scott Conant on Chopped is a purist about that! This is so good it might even change his mind (okay, I used Philadelphia cream cheese, so maybe not - but it's still YUMM) xoxo
bakingchin пишет: This looks faaantastic. I am always annoyed at the Food Network -- say'in I can't put seafood and cheese together! I will make this if I can ever get seafood! lol (The city I am currently living in is super landlocked). Until then, I'll just keep on buy'in 15kg bags of flour... Have a nice day! :D
Lyndsay Wells пишет: Thanks so much for letting me know Jasmine :-) I just love this recipe and I'm glad you do too!
Lyndsay Wells пишет: @summ83 Hello there :-) I live on Vancouver Island in Canada so fresh seafood is in abundance here and can be purchased right off the boat. I use frozen seafood for this recipe to make it accessible to cooks who don't have the same access as I do. I'm sure this would be that much more amazing using fresh as the seafood in your part of the world sounds like it is beyond fabulous!
Lyndsay Wells пишет: @KissHope My ultimate hope is that you, my friend, will be able to try this. I so get food aversions based on past. This recipe is so delicious but if you just can't do seafood, you could substitute it for chicken and mushrooms using the same ingredients. The recipe is also amazing this way.
Jeanine Friesen пишет: Looks delicious, Lyndsay, and I'm not even a fan of seafood. So creamy though!! (love the jacket, btw) :)
Lyndsay Wells пишет: @bakingbeauties Thanks Jeanine, and as I said above, if you're not quite on board with seafood, this recipe is also really good with cooked chicken and sauteed mushrooms.
Lyndsay Wells пишет: Hi Lilly, this would be just fine without the sherry - still delicious! You could substitute white wine if you wanted but not necessary, Enjoy!
KissHope пишет: This will get me some brownie points for sure. I am not much of a seafood lover, unfortunately had cod liver oil poured down my throat for a couple yrs after having whooping cough. Supposedly per the dr it was a remedy. Hence the slightest fishy smell flips my stomach and turned me off most all seafood, but some friends are crazy over shrimp etc. Thanks for a super recipe that I know they will love.
Lyndsay Wells пишет: @KissHope I'm so excited that you will be making this. You could also saute the mushrooms and add them with the seafood. They would be a lovely addition! Let me know how you like it :-)
KissHope пишет: @TheKitchenWitch1 \r
\r
Hi Lyndsay, told my friends about this dish and now fixing Sat.for dinner. Think I might saute' some fresh mushroom and add to the spinach mixture. Going to serve up with a nice crusty bread/simple salad and a Pinot Grigio. Can't wait to see your DIY, happy cooking.
Jasmine Gaither пишет: I cooked this last night. My husband and I loved it!!! Thank you so much!
Cindy Pernarowski пишет: We are trying this today!!! Thanks to you and your fabulous Mom!!! love cindy
Lyndsay Wells пишет: @getlauriekor Good question, I should have specified - yes. You will use one 250 g container of each flavour.
aligusify пишет: Hang in there Lyndsay! All the stress and craziness will be absolutely worth it when your kitchen is done!
getlauriekor пишет: do u mean those little 250 g plastic containers of cream cheese?
summ83 пишет: Can you not get fresh seafood there? Just curious, not heckling or anything it's a lovely recipe which i am going to steal!:) I know it's snowing where you are, but i live in the tropics of Australia and we are lucky enough to have fresh seafood all year round, i'm just curious if you guys ever get fresh stuff? Cos my friend, you would go crazy with seafood recipes if you were here! Thank you for the inspiration!
Jasmine Gaither пишет: Can you add me to your blog?
Lyndsay Wells пишет: @mlborys Thanks Miriam! I am in renovation la la land right now :-) Love you!
marie Savino пишет: Thankyou for your recipe. I have a dinner party comming up where I am making papardelle with a goat ragu but some of my guests are pesciterians. This will work a treat as I dont need 2 pots of pasta boiling :)
You'll Need:
150 gm dry lasagna
300 gm Crab chopped
2 tomatoes
1 red bell pepper 2 tbsp flour
1/2 pt milk
Parsley
50 gm Mozzarella cheese
Tabasco
Salt and pepper to taste
Procedures : Preheat oven 180?C. Puree the tomatoes. Skin the bell pepper and cut in small pieces. Mince the parsley Melt the butter, add flour and milk while steering.
Add in bell pepper pieces, mashed tomatoes, 4 to 5 drops Tabasco.
Season with salt and pepper. Add in the crab, then the parsley. Stir homogeneously.
In a greased pan, put 1/3 of the lasagna. Cover with some crab preparation.
Put another 1/3 of the lasagna cover with the rest crab preparation. Cover with sliced mozzarella cheese cook 15 min. in oven and grill 5 mi
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