Creamy Cheese Seafood Lasagna Recipe Video
A delicious make ahead that is a sure crowd pleaser!
Ingredients
| Philadelphia cream cheese | 250 Gram (Chive And Onion Philadelphia Cream Cheese) | |
| Philadelphia cream cheese | 250 Gram, light | |
| Chicken stock | 1⁄3 Cup (5.33 tbs) (Hot) | |
| Sherry | 2 Tablespoon | |
| Garlic | 3 Clove (15 gm) | |
| Dried basil | 1 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Frozen shrimp | 454 Gram, precooked | |
| Chunk crab meat | 10 Ounce | |
| Scallops | 6 Large | |
| Frozen spinach/Frozen rapini | 1 Cup (16 tbs) | |
| 2% cottage cheese | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Kraft 4 cheese italiano cheese | 380 Gram | |
| Lasagna noodles | 8 , boiled |
Directions
GETTING READY
1. Preheat the oven to 350 degrees F.
MKING
2. In a large bowl, mix together the cream cheeses, chicken stock, sherry, garlic, basil, and pepper.
3. Whisk to make a smooth cream sauce.
4. Thaw the shrimp in cold water and sear the scallops in a non stick pan sprayed with cooking spray.
5. When scallops are cooked through, remove from heat and cut into quarters.
6. Add the shrimp, scallops, and can of crab to the cream sauce.
7. Set aside, thaw the frozen Rapini or spinach and drain well.
8. In another bowl, mix together the Rapini or spinach, cottage cheese, and egg.
9. Spray a lasagna pan with cooking spray.
10. Layer 3-4 lasagna noodles in your lasagna pan.
11. Spread with a layer of half the cottage cheese mixture.
12. Then spread with a layer of 1/2 the seafood cream sauce mixture, and cover with 1/2 the package of shredded cheese.
13. Repeat steps above ending with the seafood mixture and covering with the remaining cheese.
14. Can be double wrapped, and frozen at this point.
15. If baking from frozen, thaw lasagna overnight in refrigerator before it goes in oven.
16. Bake for 60 minutes until the cheese is golden and bubbly.
17. Let rest on counter for 20 minutes before serving to give it a chance to set.
SERVING
18. Serve hot.
1. Preheat the oven to 350 degrees F.
MKING
2. In a large bowl, mix together the cream cheeses, chicken stock, sherry, garlic, basil, and pepper.
3. Whisk to make a smooth cream sauce.
4. Thaw the shrimp in cold water and sear the scallops in a non stick pan sprayed with cooking spray.
5. When scallops are cooked through, remove from heat and cut into quarters.
6. Add the shrimp, scallops, and can of crab to the cream sauce.
7. Set aside, thaw the frozen Rapini or spinach and drain well.
8. In another bowl, mix together the Rapini or spinach, cottage cheese, and egg.
9. Spray a lasagna pan with cooking spray.
10. Layer 3-4 lasagna noodles in your lasagna pan.
11. Spread with a layer of half the cottage cheese mixture.
12. Then spread with a layer of 1/2 the seafood cream sauce mixture, and cover with 1/2 the package of shredded cheese.
13. Repeat steps above ending with the seafood mixture and covering with the remaining cheese.
14. Can be double wrapped, and frozen at this point.
15. If baking from frozen, thaw lasagna overnight in refrigerator before it goes in oven.
16. Bake for 60 minutes until the cheese is golden and bubbly.
17. Let rest on counter for 20 minutes before serving to give it a chance to set.
SERVING
18. Serve hot.
Editors Review
If you haven't tried seafood lasagna yet, this is where you should start. This Creamy Cheese Seafood Lasagna is full of amazing flavors and creamy texture. This delicious make ahead that is a sure crowd pleaser. Watch this video and give it a try!Chef
