Saturday, January 1, 2011

Recipes Revisited: A Rich Start to the New Year--Seafood Lasagna

Yes, I'm still here--Happy New Year--and hopefully you are too. But it's been a hectic few weeks.

We ate Filipino food on New Year's Eve as we usually do--I will repost recipes for lumpia and pancit when I have the time(!) And often we eat Filipino food on New Year's Day with my sister-in-law and family at her house or at my niece's.

But this year we're on our own. And I'd planned to make bulgogi for dinner. But after a lovely decadent brunch of homemade Belgian waffles with ice cream and fruit, plus bacon on the side, the Man and I both fell asleep on the sofa for a while. By the time we woke up, it was too late to start making the bulgogi for today--it's best when it marinates at least 12 hours.

So instead we are having seafood lasagna--a favorite of the Man, SC and myself, though JR, little fiend that she is, will have fish sticks instead.

This recipe is based on one from, but I halved the cheese and added the mushrooms. And here is another time to use that white sauce method I've given before--it cooks in the microwave in a large glass measuring cup, then you just stir in the cheese. Add 2/3 of it to the seafood mix and you are ready to start layering things.

You can use crab substitute in this, but real crab is available at my local supermarkets, and goes on sale regularly. When it does, I buy an 8oz container and tuck it away for occasions like this.

Seafood Lasagna

6-9 lasagna noodles  (6 will do for a 9x13 pan)

1/2 lb crab or imitation crab
1/2 lb shrimp (I use medium size shrimp and cut them into several pieces each. If frozen, defrost first)
1 package sliced mushrooms
1 cubed onion (frozen onion is fine)
1 T lemon juice

3 T oil (corn or canola)
3T flour
3 cups milk  (skim is fine)
1 cup grated parmesan

1 cup shredded mozzarella cheese

Cook the noodles according to package directions and set aside.

Combine the oil and flour in a large glass measuring cup and stir. Heat in the microwave for one minute. Slowly blend in the milk, stirring well to prevent lumps. Heat in the microwave for about 5 minutes, stopping every 60-90 seconds to stir, until sauce has thickened. Add the parmesan and set aside.

In a large skillet cook mushrooms and onion in a small amount of oil for about 5 minutes. Combine with the seafood. Sprinkle the lemon juice over the mix and stir, then add 2/3 of the sauce mixture  (about 2 cups)

Place 1/3 the seafood mixture in the pan. Top with 2 noodles. Repeat twice more, then top with the rest of the sauce mixture. Sprinkle cheese over the top.

Bake at 350 degrees (F) for 45 minutes. Let rest 10-15 minutes before serving.

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