Seafood Lasagna via James Villas

Author
scrumptiouschef
Filet Mignon
  • Total Posts : 2783
  • Joined: 2005/10/05 00:24:00
  • Location: New Orleans, Louisiana
  • Status: offline
2017/11/16 14:22:15 (permalink)

Seafood Lasagna via James Villas

I'm going to tackle this recipe for a holiday get together. Thought I'd share it and see if anyone else wanted to do the same.
 
Seafood Lasagna
Adapted from ''Crazy
for Casseroles,'' by James Villas
4 tablespoons butter
1/2 pound fresh shrimp, boiled, shelled and chopped
1/2 pound lump crabmeat
6 lasagna noodles
1 medium onion, finely chopped
1/2 pound fresh mushrooms, thinly sliced
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
3 large eggs, beaten
2 cups half-and-half
1/4 cup freshly grated Parmesan cheese
3/4 cup shredded mozzarella cheese.
1. Preheat oven to 350. Butter a shallow 2-quart casserole with 1 tablespoon butter.
2. Combine shrimp and crab in a large mixing bowl, and toss well.
3. Heat a large pot of salted water to boiling and cook the noodles according to the package directions, until just tender. Drain and set aside.
4. Melt remaining 3 tablespoons butter in a large skillet, add onion and mushrooms and cook, stirring until softened, about 5 minutes. Add onion mixture and lemon juice to the seafood. Season with salt and pepper and toss again.
5. Combine eggs, half-and-half, and Parmesan in another large bowl and stir until well blended. Add about two-thirds of the egg mixture to the seafood mixture and stir again to mix well.
6. Spread about a third of the seafood mixture over the bottom of the prepared casserole. Cover with 2 of the noodles, then spread another third of the mixture over the noodles, cover with 2 more noodles, and spread the remaining mixture over the top. Cover with the last 2 noodles, pour the remaining egg mixture over the noodles and sprinkle the mozzarella evenly over the top. Bake on the center oven rack until bubbly and golden, about 35 minutes. Let stand 10 minutes before serving.
Yield: 6 servings.
Note: Any poached and flaked white fish, or a mix of salmon and white fish, may be substituted for the shrimp and crabmeat.
 
Our seafood markets in New Orleans are packed with the best fresh fishes in the US right now. Looking forward to making this recipe.
#1

7 Replies Related Threads

    Greymo
    Filet Mignon
    • Total Posts : 4247
    • Joined: 2005/11/30 08:54:00
    • Location: Marriottsville, MD
    • Status: offline
    Re: Seafood Lasagna via James Villas 2017/11/16 17:17:51 (permalink)
    This sounds great!  I am going to make it within the week.  Thank you.  I may just add a bit of Old Bay Seasoning.
    #2
    BuddyRoadhouse
    Sirloin
    • Total Posts : 6662
    • Joined: 2004/12/10 20:06:00
    • Location: Des Plaines, IL
    • Status: offline
    Re: Seafood Lasagna via James Villas 2017/11/16 18:18:09 (permalink)
    I like the concept, but I'd add a Mornay Sauce to the recipe.  Also, mightn't the shrimp get overcooked and tough if it's precooked, then sits in the oven at 350 degrees for another 35 minutes?  Seafood is not my forte when cooking, so I need to ask, couldn't the shrimp go into the lasagna raw, then cook in the oven?  Would it yield too much liquid and make the lasagna soggy?
     
    This is definitely something I'd try, but with a few personal adjustments.  It reminds me of a similar seafood adaptation I once had; a twist on Shepherd's Pie called Mariner's Pie.  A mashed potato topping covered a lovely seafood stew swimming in the above mentioned Mornay Sauce.  It was pretty tasty!
     
    Buddy
    #3
    1bbqboy
    Sirloin
    • Total Posts : 5915
    • Joined: 2000/11/20 16:52:00
    • Location: Rogue Valley
    • Status: offline
    Re: Seafood Lasagna via James Villas 2017/11/17 18:20:08 (permalink)
    Dungeness crab 🦀 time out this a ways.
    💡!
    #4
    ScreamingChicken
    Sirloin
    • Total Posts : 9345
    • Joined: 2004/11/05 14:36:00
    • Location: Stoughton, WI
    • Status: offline
    Re: Seafood Lasagna via James Villas 2017/11/17 20:37:42 (permalink)
    BuddyRoadhouse
    Also, mightn't the shrimp get overcooked and tough if it's precooked, then sits in the oven at 350 degrees for another 35 minutes?

    Depending on how finely it's chopped is it possible for the shrimp to break down enough so the pieces are no longer tough?  Perhaps there's a chemical/enzymatic reaction between the shrimp and some of the other ingredients?
     
    Greymo
    I may just add a bit of Old Bay Seasoning.

    Or maybe some Zatarain's!
    #5
    Wintahaba
    Double Cheeseburger
    • Total Posts : 957
    • Joined: 2011/07/12 17:19:00
    • Location: Fox Valley, WI
    • Status: offline
    Re: Seafood Lasagna via James Villas 2017/11/18 11:03:09 (permalink)
    More seafood....1 LB for 6 ppl? I find the Crab will dissipate a bit.
    #6
    scrumptiouschef
    Filet Mignon
    • Total Posts : 2783
    • Joined: 2005/10/05 00:24:00
    • Location: New Orleans, Louisiana
    • Status: offline
    Re: Seafood Lasagna via James Villas 2017/11/18 20:55:42 (permalink)
    When we make it it will have at least 4lbs of shrimp
    #7
    Wintahaba
    Double Cheeseburger
    • Total Posts : 957
    • Joined: 2011/07/12 17:19:00
    • Location: Fox Valley, WI
    • Status: offline
    Re: Seafood Lasagna via James Villas 2017/11/19 11:09:40 (permalink)
    scrumptiouschef
    When we make it it will have at least 4lbs of shrimp


    Perfecto!
    #8
    Jump to:
    © 2019 APG vNext Commercial Version 5.5