Seafood Lasagna

This recipe is AMAZING.

My husband was worried that the sauce would be too "fishy" with an entire bottle of clam juice, but it was PERFECT.  I made it for a special New Year's dinner.  With all the seafood, it is a bit pricey to make, but SO worth it.

I bought small, bite-sized scallops, and I cut each shrimp into three pieces.

Click here for the original link on the Taste of Home website.

Seafood Lasagna

Ingredients

1 green onion, finely chopped

2 tablespoons canola oil

2 tablespoons plus 1/2 cup butter, divided

1/2 cup chicken broth

1 bottle (8 ounces) clam juice

1 pound bay scallops

1 pound uncooked small shrimp, peeled and deveined

1 package (8 ounces) imitation crabmeat, chopped

1/4 teaspoon white pepper, divided

1/2 cup all-purpose flour

1-1/2 cups 2% milk

1/2 teaspoon salt

1 cup heavy whipping cream

1/2 cup shredded Parmesan cheese, divided

9 lasagna noodles, cooked and drained

Directions

In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.

Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.

Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.

Buffalo Chicken Lasagna

We love Buffalo anything, so when I found this recipe on Pinterest, I knew I had to try it.

I made a few changes, based on the recipe for Buffalo Chicken Pasta Bake.  Where the recipe calls for cooking the onions, I added carrots and celery.  I cooked the chicken as she suggested in the oven.  I seasoned it with salt, pepper, and garlic powder.  We use Red Hot Buffalo flavor sauce.  I skipped the hot pepper sauce -- this was plenty hot for us!

Click here for the original post on the blog All in All.  All of the notes below are from the original poster, not from me.

Buffalo Chicken Lasagna

1 tablespoon olive oil

1 tablespoon butter

1/4 cup onion, diced

1 clove garlic, minced

8 ounce cream cheese

1 cup buffalo wing sauce

Hot pepper sauce such as Franks Red Hot or Tabasco (amount based on your own preference)

2 cups cooked chicken, shredded (I baked chicken tenders in the oven covered with foil at 350 for 25 minutes for this recipe, but a rotisserie chicken would work very well too)

1/2 cup ranch dressing

8 ounce package of shredded mozzarella cheese

Lasagna noodles, cooked according to package directions (do not use "no cook" noodles; they must be boiled and fully-cooked before building the lasagna)

Directions:

1. In a medium pot, heat the olive oil and butter over medium heat until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes.

2. Cut the cream cheese into cubes and add to the pot. Stir well until completely melted then add in the buffalo sauce and a few dashes of hot pepper sauce to taste. Spoon a small amount of the buffalo and cream cheese sauce into the bottom of a 9x13 baking dish and spread it around to cover the bottom of the dish. Stir the chicken into the sauce in the pot.

3. Place one layer of lasagna noodles in the bottom of the dish. Spread half of the chicken mixture over the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining chicken and ranch dressing. Place a final layer of lasagna noodles and then spread the cheese over the top.

4. Bake at 350 for about 25 minutes (I bake it uncovered). Serve with ranch or blue cheese dressing and maybe some carrot and celery sticks.

Rich and Spicy Bi-Saucy Lasagna Roll-Ups

This is one of my very favorite variations on a traditional Lasagna. The roll-ups create individual perfect portions that are removed easily with a serving spatula without the typical mess of the 1st piece of lasagna cut from the pan.

Ingredients:
8-10 Ruffled Lasagna Noodles (cooked to al dente, and I prefer Barilla)
8 Oz Container Ricotta Cheese (I prefer Whole Milk but you can use skim or low fat)
1 egg beaten
4-6 heaping tablespoons of Prepared Pesto (I use Wegman's from the olive bar and drain off most of the olive oil)
1 Jar Garlic Alfredo Sauce (or make your own)
1 Jar Roasted Garlic Red Spaghetti Sauce (or make your own)
1 link or 1/4 lb HOT Italian Sausage (remove casing if link)
1 lb ground beef
16 oz package Mozzarella Cheese

To Prepare:
Boil noodles per package instructions and cool in bowl of cold water
In a medium skillet heat a small amount of EVOO
Add Italian Sausage and ground beef to skillet and cook thoroughly
While meat is cooking mix the Ricotta, Pesto, 1/2 package of mozzarella and beaten eggs in a medium mixing bowl.
Drain meat on Paper towels and place in bowl
Drain noodles and lay flat on paper towels.
In the bottom of a 9X12 rectangular glass baking dish pour 1/2 jar of Red Sauce and spread evenly.
On a flat surface lay out your noodles (I do them 2 at a time)
Spoon Alfredo Sauce onto each noodle from end to end and edge to edge.
Spoon Meat onto each noodle end to end down the middle.
Spoon Ricotta Mixture onto each noodle end to end and edge to edge.
Fold the noodle in thirds inward onto itself.
Place the roll-up into the baking dish.
When all roll-ups are in the baking dish (mine holds 8 roll-ups) Cover with remaining Red Sauce.
If you like your Lasagna extra saucy use 2 jars of red sauce.
Cover with Aluminum foil and Bake for 45 minutes at 350 degrees
Remove Aluminum foil - drizzle remaining alfredo sauce over top and cover with remaining mozzarella cheese. Bake additional 10-15 minutes or until cheese is bubbly and beginning to brown.
Remove and allow to cool for ~10 minutes before serving.
I will add a pic the next time I make it.