Seafood medley lasagne recipe
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- Seafood pasta
- Prawn pasta
An excellent lasagne for the seafood lover. Serve with a side salad and/or garlic bread, if desired.
94 people made this
- 8 lasagne noodles
- 30g butter
- 160g chopped onion
- 225g cream cheese, softened
- 340g cottage cheese, creamed
- 1 egg, beaten
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 (295g) tins condensed cream of mushroom soup
- 75ml milk
- 75ml dry white wine
- 1 (170g) tin crab meat
- 450g cooked small prawns
- 4 tablespoons grated Parmesan cheese
- 70g grated mature Cheddar cheese
- 150g fresh sliced mushrooms
MethodPrep:20min ›Cook:1hr15min ›Extra time:15min resting › Ready in:1hr50min
- Melt butter in a small frying pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, salt and pepper.
- In a medium bowl, combine soup, milk and wine. Stir in crab, prawns and mushrooms.
- Place 4 lasagne sheets in the bottom of a well oiled 20x30cm tin. Spread 1/2 cheese mixture over the top and spoon 1/2 soup mixture over cheese. Repeat layers.
- Bake, uncovered, at 180 C / Gas 4 for 45 minutes. Top with Cheddar and Parmesan cheeses. Brown lasagne under grill. Remove from oven and let stand 15 minutes before serving.
Reviews & ratingsAverage global rating:(92)
Reviews in English (71)
I thought the sauce would end up too thin, so I replaced the wine & milk with cream. Made it very rich - and popular!-20 Jul 2015
The resaon this recipe comes out too runny is that it calls for the mushrooms to be added raw. They release alot of water as they cook. I sauted them first before I added them. I also used diced green onion and red pepper for flavor and color. I replaced the cream of mushroom soup with Cream of Shrimp soup. Not all grocery stored carry it but you can find it. It gives the lasagna more of a seafood taste. If you have a small family this recipe is easy to cut in half. Delicious!!!!! Leslie-22 Mar 2003
I LOVED IT!!!!!!! I cooked it without using the white wine, because i'm under the age to buy it, but your recipe was terrific. The only thing I had against it was that the prep time was more than planned... and the sauce was a little watery.But I refrigerated the lasagna over night, and the next day, I heated it up, it was GREAT!!!!!! I guess because it was refridgerated the sauce thickened, and it was GREAT!!!!!!!!!!!!!!!!!!!!-27 Apr 2002
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Seafood stew with risoni
A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.
- 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
- ½ onion, finely chopped
- 2 celery stalks, finely diced
- 3 garlic cloves, crushed
- 2 tsp fennel seeds
- Pinch of saffron threads
- ¼ tsp chilli powder
- 300 ml dry white wine
- 500 ml (2 cups) tomato passata
- 500 ml (2 cups) chicken stock
- 300 gm risoni, rinsed
- 1 kg clams (vongole) or pipis, soaked in salted water for 1 hour, rinsed
- 2 snapper fillets (about 275m each), pin-bones removed, cut into 8cm pieces
- 250 calamari, cleaned, scored, and cut into 8cm pieces, tentacles halved
- 6 green prawns, peeled, deveined, tails intact
- Coarsely chopped flat-leaf parsley and baguette, to serve
Drink suggestion: Pale, dry rosé. Drink suggestion by Max Allen.
22 Seafood Pasta Recipes to Serve for Casual Dinners
From classics like salmon and shrimp to briny canned staples like sardines and anchovies, seafood offers so much versatility for dinnertime. You can prepare it in all the best ways&mdashgrilled, broiled, or sautéed&mdashand then when it's added to pasta, it becomes something extra special. Our seafood pasta recipes, such as the Classic Shrimp Scampi that's pictured here, are a fabulous mix of everyday essential dishes and some extra-special recipes for entertaining.
Martha's take on Spaghetti alle Vongole starts by making a roasted-garlic butter using garlic confit, which is tossed with pasta, parsley, Parmesan, and clams, then topped with freshly sliced garlic and more cheese. Another elevated seafood pasta is Seafood Linguine, which has a little bit of everything&mdashmussels, small clams, sea scallops, shrimp, and squid. It serves six and is well worth the effort for one showstopping meal.
When you don't have fresh seafood, use canned pantry staples like tuna packed in olive oil, anchovies, and sardines make for wonderful pasta dinners. Pasta Peperonata with Tuna and Olives is brimming with bright colors from purple olives, green basil, red peppers, and mixed cherry tomatoes. And once you dig in, you'll be blown away by the flavor that awaits.
Looking for a guaranteed winner for kids and adults alike? Make our family-friendly creamy shrimp alfredo. The recipe uses a clever technique with pasta water for the sauce so there's no need for the usual heavy cream. Fettuccine is tossed in this rich, silky sauce with sautéed shrimp and peas. Another easy recipe that looks fancy is Mafaldine with Shrimp and Lemon, a zesty and buttery dish made with what may be the most whimsical pasta shape ever.
No matter the occasion, these seafood pasta recipes will be the star of dinnertime.
- 6 tbsp. unsalted butter
- 2 oz. white mushrooms, finely chopped
- 2 cloves garlic, finely chopped
- 1 stalk celery, finely chopped
- 1 ⁄2 small green bell pepper, stemmed, seeded, and finely chopped
- 1 ⁄2 small yellow onion, finely chopped
- 1 ⁄2 cup dry white wine
- 4 tbsp. flour
- 1 1 ⁄2 cups milk
- 1 ⁄2 cup heavy cream
- 4 oz. cooked lobster meat, cut into 1″ pieces
- 4 oz. skinless haddock, pin bones removed, cut into 1″ pieces
- 4 large sea scallops, thinly sliced crosswise
- 1 tbsp. fresh lemon juice
- 1 ⁄2 tsp. dry mustard
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄3 cup fine bread crumbs
- 3 tbsp. grated cheddar cheese
- 1 tsp. paprika
- Roughly chopped parsley, for garnish (optional)
Sun on a Plate: Pan-Fried Sardines
I defrosted some of last season’s sardines, rubbed with olive oil and crushed garlic, seasoned and pan-fried for about 4 mins each side, no oil in the pan. A perfect “here comes the sun” plate. Served it with flat leaf parsley & lime wedges to garnish, and an icy glass of Muscadet.
Easy, but special - how to choose the right main course
The main course, as the centerpiece of the meal, has a lot riding on it. So it’s important to be strategic. Here, you want something that everyone can enjoy, that is impressive to your guests, and most importantly—that is delicious to eat. Definitely, don’t forget about that one.
Choosing an unusual or uncommon food item is a great way to add interest to your meal. Lots of people eat chicken every day, but how often do they sit down to a juicy plate of duck confit with shallots? Additionally, this confit duck is easily prepared ahead of time, saving you precious time to juggle appetizers or otherwise entertain your guests.
Another eye-catching ingredient is unusual seafood. Scallops are always a crowd pleaser, treading that crucial line between exotic and recognizable, and with great options for impressive presentation. This simple seared scallops with tomato sauce recipe is a tried and true crowd pleaser—and quick to boot.
Another tried-and-true way to impress dinner guests is to cook an unusual recipe from a faraway land—in this case, China. This easy vegetarian stir fry is a great way to impress the plant eaters among your guests while enjoying the bounty of spring—fresh, crisp vegetables combine in a stir fry to create a spring medley of flavors.
For another easy but exotic dish, look to South America. Brazilians have been cooking Moqueca de Camarao forever, and now it’s your turn. This delicious Brazilian shrimp and fish stew, spiced with chili and garlic and drenched in a piquant tomato sauce, is truly the epitome of fine South American dining. It’s strong, punchy flavors are sure to impress. Pair it with a robust red wine for even better results.
- 8 ounces whole-wheat linguine, or spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon chopped shallot
- 1 28-ounce can diced tomatoes, drained
- ½ cup white wine
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 12 littleneck or small cherrystone clams, (about 1 pound), scrubbed
- 8 ounces dry sea scallops
- 8 ounces tilapia, or other flaky white fish, cut into 1-inch strips
- 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried, plus more for garnish
- 1/4 cup grated Parmesan cheese, (optional)
Bring a large pot of water to a boil. Add pasta and cook until just tender, 8 to 10 minutes, or according to package directions. Drain and rinse.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.
Increase the heat to medium-high. Add tomatoes, wine, salt and pepper. Bring to a simmer and cook for 1 minute. Add clams, cover and cook for 2 minutes. Stir in scallops, fish and marjoram. Cover and cook until the scallops and fish are cooked through and the clams have opened, 3 to 5 minutes more. (Discard any clams that don't open.)
Spoon the sauce and clams over the pasta and sprinkle with additional marjoram and Parmesan (if using).
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray set aside. Spray large skillet with cooking spray heat over medium heat. Add zucchini, onion, mushrooms and garlic cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Set aside.
Combine ricotta cheese and parsley in small bowl set aside.
Spread about 1/2 cup pasta sauce evenly onto bottom of prepared dish top with 2 of the noodles. Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese mixture and 1/3 of the vegetables. Repeat layers 2 more times, beginning with noodles and ending with vegetables. Top with remaining 2 noodles and remaining sauce sprinkle with mozzarella cheese. Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.
Bake 30 minutes. Remove foil bake an additional 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
For a chunkier sauce, add one 14.5-ounce can drained Hunt's® Diced Tomatoes with Basil, Garlic and Oregano to the pasta sauce.
Linguine ai Frutti di Mare Mixed Seafood Linguine with Chilli & Cherry Tomatoes
Are you looking for a delicious seafood recipe with a difference? If you are, you’ve found it! Here’s my mixed seafood linguine with chilli & cherry tomatoes for you to enjoy.
I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. However, this has to be one of her best creations that she prepares for me every time I go to visit her. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. Do not overcook the prawns or langoustines otherwise they will get tough and chewy.
- 250g clams
- 250g mussels
- 50ml dry white wine
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, peeled and sliced
- 1/2 teaspoon dried chilli flakes
- 1 x 400g tin cherry tomatoes salt
- 250g uncooked langoustines unpeeled
- 250g uncooked prawns, unpeeled
- 3 tablespoons chopped flat-leaf parsley
- 300g linguine
Found in This Book
Feast your eyes on the finest mixed seafood linguine with chilli & cherry tomatoes! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Wash the clams and mussels under cold water. Discard any broken ones and any that do not close when tapped ﬁrmly.
Place the shellﬁsh in a large saucepan, pour in the wine and cook with the lid on for 3 minutes, until they have opened. Discard any that remain closed. Tip into a colander placed over a bowl to catch the liquor and set aside.
Heat the oil in a large frying pan and gently fry the garlic until it begins to sizzle. Add the chili and the tomatoes and cook over a medium heat for 5 minutes. Season with salt and stir occasionally.
Add 6 tablespoons of the reserved cooking liquor from the mussels and clams and continue to simmer the sauce for 2 minutes.
Stir in the langoustines and the prawns and continue to cook for a further 3 minutes until they turn pink.
Add the clams and mussels with the parsley and stir until heated through. Meanwhile, cook the pasta in a large saucepan in plenty of boiling salted water until al dente. Drain and tip into the pan with the sauce.
Toss everything together over a low heat for 1 minute to allow all the amours to coat the pasta. Serve immediately.
Once you’re done, simply sit back and enjoy your mixed seafood linguine with chilli & cherry tomatoes and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.