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 Seafood LaSagna

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the ancient mariner

  • Total Posts: 3987
  • Joined: 4/6/2004
  • Location: st petersburg, florida
Seafood LaSagna Wed, 11/10/10 2:34 PM (permalink)
 
Ah, Paisanos
 
I have been selected as designated chef for the next get together.  The names went into a fedora, (circa 1948) wide brimmed kind.  ya know what I mean----and I won.  Only thing I won in my life, and it is giving me ogh-i-da before I ever ate this stuff.  The committee of Widder women made up a fancy menu with the entree--------SEAFOOD LASAGNA. 
 
Never heard of it---LaSagna is LaSagna ----the stand alone stuff.
 
Has anyone here ever made it?  Is it good?  On a scale of 1-10 what sayest thou?
 
Now, if you have made it, and you think you have a great recipe (one I can wow 3 or 4 widder ladies with) I would be forever grateful if you would let me in on it.  This is a life and death request.  If I make it, and it ain't no good, they gonna kill me.
 
 
 
 
 
 
 
 
#1
    Michael Hoffman

    • Total Posts: 17837
    • Joined: 7/1/2000
    • Location: Gahanna, OH
    Re:Seafood LaSagna Wed, 11/10/10 2:48 PM (permalink)
    Well, I can only conclude that they're talking about the use of lasagna in the dish. After all, cheese and fish is a no-no. So what are you going to do, roll shrimp up in cooked lasagna noodles and bake them with a bechamel sauce?
     
    #2
      the ancient mariner

      • Total Posts: 3987
      • Joined: 4/6/2004
      • Location: st petersburg, florida
      Re:Seafood LaSagna Wed, 11/10/10 3:26 PM (permalink)
      Don't know yet Michael--- counting on Joe Rogo, Tony Bad, lee The bard and those other Italian folks to come up with a winner.  I'm a sauerkraut and weiners guy. 
       
      #3
        CajunKing

        • Total Posts: 6317
        • Joined: 7/6/2006
        • Location: Live at Saint Clair
        • Roadfood Insider
        Re:Seafood LaSagna Wed, 11/10/10 4:31 PM (permalink)
        TAM
         
        Here is what I have made in the past and it turns out well
         
        1 lb dry lasagna noodles
        2 TBSP Olive oil
        2 Cloves garlic minced
        1 lb sliced mushrooms
        32 oz jarred alfredo sauce (you can make your own too)
        1 lb shrimp, cleaned (peeled and deveined)
        1 lb scallops (i like the bay scallops small and sweet)
        1 lb crab meat, cut up
        24 oz ricotta cheese
        1 large egg
        white pepper to taste
        6 cups shredded mozzarella cheese or blend mozz and parm cheese
         
        Heat oven to 350
        Bring to boil pot of salted water
        Add noodles and cook until al dente (7-9 minutes)
        Drain noodles
        In Large sauce pan over medium heat
        Saute garlic and mushrooms until tender
        Pour in alfredo sauce
        Mix in seafood and heat through (5-8 minutes)
        In bowl combine ricotta, egg and pepper
        In 9x 13 baking dish
        Layer noodles, then ricotta mix, then alfredo and cheese
        Repeat until all ingredients are used (make sure top layer is mozz cheese layer)
        Bake in oven covered for 45, then uncover and cook another 15 minutes.
        Remove from heat and let sit 5 minutes
         
        Serve with a nice crusty garlic bread
         
        #4
          the ancient mariner

          • Total Posts: 3987
          • Joined: 4/6/2004
          • Location: st petersburg, florida
          Re:Seafood LaSagna Wed, 11/10/10 5:36 PM (permalink)
          To the King of the Cajuns -----that sounds very good.  I hope it isn't fattening------nah, it couldn't be-----
           
          Hey Michael, try this out and see if you like it, if so I'll make it. 
          If not I'll probably have to make it anyhow.
           
          Thanks King.  Do we call you Your Highness, Your Majesty, Sire or just
          -----------------Hey King. 
           
           
          #5
            BillyB

            • Total Posts: 2851
            • Joined: 2/4/2009
            Re:Seafood LaSagna Wed, 11/10/10 6:18 PM (permalink)
            AM, All the recipes scream for color, everything is either white or light pink. I would add a drained spinach to the ricotta cheese mixture, make sure all the water is squeezed out. You may also want to us a different color lasagna noodle. Make your own Bechamel using a seafood stock for the water.....................The best.......... BillyB..........P.S. If this turns out good you will not be the Ancient mariner, you will be the head seaman.
             
            #6
              joerogo

              • Total Posts: 4465
              • Joined: 1/17/2006
              • Location: Pittston, PA
              Re:Seafood LaSagna Wed, 11/10/10 6:30 PM (permalink)
              Caro Zio,  
               
              It seem that these old bitty's do this to you at least once a year  What was last years mission?  Oh, homemade ravioli.
               
              My advice to you is to punt!
               
              That's right, call The Blue Parrot and order the seafood lasagna.  Show up looking exhausted and let them fawn all over you  At $8.95 a pop, you can't go wrong!
               
              BTW, seafood lasagna is probably some Amedigone concoction.  Betcha some Hi-Talian Wanna-Be like Emeril came up with it.  Trying to ruin lasagna, just like they did the caesar salad
               
               
               
               
               
              #7
                stricken_detective

                • Total Posts: 2330
                • Joined: 3/10/2004
                • Location: the 262
                Re:Seafood LaSagna Wed, 11/10/10 7:27 PM (permalink)
                I'm with Joe. Make sure you dress up like Mrs Doubtfire so you can go running up the steps in high heels carrying two bags.
                 
                Other than that, I like CK's recipe except for ricotta. I hate ricotta in lasagne. I'd do mozzarella & parmesan in addition to the alfredo sauce. I would put some milk in with the alfredo because I don't like it too thick.
                 
                If you want to be low carb you can use slices of zucchini instead of noodles. If you want some color I recommend sun dried tomatoes layered in there somewhere. The dried ones.
                 
                We like to end the lasagne with another layer instead of a noodle, sauce & cheese.
                 
                Good luck!!!
                 
                #8
                  the ancient mariner

                  • Total Posts: 3987
                  • Joined: 4/6/2004
                  • Location: st petersburg, florida
                  Re:Seafood LaSagna Thu, 11/11/10 8:31 AM (permalink)
                  Mama mee-ah  them's some spicy ideas. 
                   
                  The Blue Parrot ----ok Giuseppe Im-a goona try that number. 
                   
                  Billy Baby I got some maraschino cherry juice left over from making Manhattans will that be HOKAY ?
                   
                  Hey Detective----
                  Mrs Doubtfire----youse guys from Milwaukee has got some crazy ideas. 
                  what I wanna dress up like her for.  She lives on the 2nd floor and she ain't even invited.  She's a snob.  And what u no about ricotta? Youse guys R from a part-a the country that don't no from good cheese. 
                   
                   
                   
                  #9
                    chewingthefat

                    • Total Posts: 6097
                    • Joined: 11/22/2007
                    • Location: Emmitsburg, Md.
                    Re:Seafood LaSagna Thu, 11/11/10 11:12 AM (permalink)
                    CajunKing


                    TAM

                    Here is what I have made in the past and it turns out well

                    1 lb dry lasagna noodles
                    2 TBSP Olive oil
                    2 Cloves garlic minced
                    1 lb sliced mushrooms
                    32 oz jarred alfredo sauce (you can make your own too)
                    1 lb shrimp, cleaned (peeled and deveined)
                    1 lb scallops (i like the bay scallops small and sweet)
                    1 lb crab meat, cut up
                    24 oz ricotta cheese
                    1 large egg
                    white pepper to taste
                    6 cups shredded mozzarella cheese or blend mozz and parm cheese

                    Heat oven to 350
                    Bring to boil pot of salted water
                    Add noodles and cook until al dente (7-9 minutes)
                    Drain noodles
                    In Large sauce pan over medium heat
                    Saute garlic and mushrooms until tender
                    Pour in alfredo sauce
                    Mix in seafood and heat through (5-8 minutes)
                    In bowl combine ricotta, egg and pepper
                    In 9x 13 baking dish
                    Layer noodles, then ricotta mix, then alfredo and cheese
                    Repeat until all ingredients are used (make sure top layer is mozz cheese layer)
                    Bake in oven covered for 45, then uncover and cook another 15 minutes.
                    Remove from heat and let sit 5 minutes

                    Serve with a nice crusty garlic bread

                    I second this motion, exactly!

                     
                    #10
                      the ancient mariner

                      • Total Posts: 3987
                      • Joined: 4/6/2004
                      • Location: st petersburg, florida
                      Re:Seafood LaSagna Thu, 11/11/10 11:58 AM (permalink)
                      The Blue Parrot wont deliver Joe----
                      On a clear day I can almost see the place from the balcony of my high class condo.  Maybe I will go over there on Irish Night and tell  the owner that Joe Rogo sent me.  Yeah,  and if he didn't want to offend the the big Boss he better watch out.  YaknowwhatImean ?
                       
                       
                      #11
                        joerogo

                        • Total Posts: 4465
                        • Joined: 1/17/2006
                        • Location: Pittston, PA
                        Re:Seafood LaSagna Fri, 11/12/10 9:22 AM (permalink)
                        Well, what's the verdict?  Are you going to make it or buy it?  Inquiring minds want to know  
                         
                         
                         
                        #12
                          the ancient mariner

                          • Total Posts: 3987
                          • Joined: 4/6/2004
                          • Location: st petersburg, florida
                          Re:Seafood LaSagna Fri, 11/12/10 1:30 PM (permalink)
                          Joseph ---- inquiring minds indeed.  Nosey buggers is what we used to call them.  Well anyhow----after thinking about this further I think Joe Rogo is right.  LaSagna is sacred,  It is a masterpiece and was meant to "stand alone" without being bastardized.  No fish. 
                           
                          I am making my famous LaSagna just the way I always have, and my
                          guests can like it or lump it.
                           
                          My LaSagna----------when my third son was born, my wife spent a day in the hospital to recouperate. The lady next door brought us a big roasting pan of LaSagna.  It was great.
                           
                          When, a few days later, I returned the pan I asked if I could have the recipe.  Angie laughed and said "There is no recipe, Mama just makes it.  If you want to make it yourself come over next time Mama is making it and watch".
                           
                          And so, the next time Mama was making LaSagna I was invited to sit and watch.  Mama didn't speak English.  Notebook and pens in hand I sat and watched Mama and wrote down everything.  I have made the LaSagna her way a hundred times and it is always great.  And that Joseph is the rest of the story for inquisitive minds. 
                           
                          #13
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