Seafood LaSagna

 
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.
 
 
 
 
 
 
 

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?

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. 

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

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. 
 

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.

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
 
 
 
 

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!!!

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. 
 
 

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!

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 ?
 

Well, what's the verdict?  Are you going to make it or buy it?  Inquiring minds want to know  
 
 

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.