“The time has come”, the chicken said. If you have been following Buen Provecho since the beginning, you have access as of today to 500 of my recipes! A few have been there since the beginning in March 2011, which is incredible. Many of you are “newbies” to the site and may not be aware of all of the recipes herein.
Probably FAKE NEWS, but my stats show viewers in 118 countries around the world, with 8,305 in USA, 8,177 in Canada and 3,350 in Mexico. The rest are an A to Z spread, from Australia to Zimbabwe…Thank You all so much!
Looking back, I have had many delicious recipes of which you may or may not have been aware. I encourage you to use the search feature to continue to enjoy the site. Alas, this is the FINAL recipe, which in fact appeared in October 2013. It is and has always been one of my favourites of the 500!
It’s certainly a special occasion recipe and involves lots of preparation, but it remains a very special one which I prepare on special occasions with special people, who obviously must enjoy seafood!
- 8 tbsp. butter
- 8 tbsp. all purpose flour
- 1 c. cream
- 1 c. milk
- chicken broth
- Salt and pepper to taste
- Pinch of nutmeg
- 1 lb. lasagna, “no boil type”
- 10 oz. frozen spinach, thaw and drain on paper towels
- 16 oz. ricotta cheese
- 8 oz. Manchego cheese
- 8 oz. provolone cheese
- 1 can sliced mushrooms
- 2 sliced onions
- 1/2 c. Parmesan cheese
- 1 tomato, cut and peeled
- 1 1/2 lb. seafood (shrimp, crabmeat, scallops, white fish)
- Parsley and rosemary to taste
To make sauce, melt butter and add flour. Take it off the burner, add cream, milk and broth. Put back on burner. Stir constantly. When everything is mixed, take it off the fire. Add salt, pepper and nutmeg. To make lasagna, sauté onions and mushrooms in butter and oil. Add tomato, parsley and rosemary. Add seafood. In a greased lasagna pan, pour some sauce, place some lasagna, seafood, mozzarella, ricotta and chopped spinach mixed, provolone, and press it down before you begin second layer. Follow same order as first layer, ending with lasagna strips and sauce. Be sure to generously cover with sauce. Bake at 350 degrees for 35 – 40 minutes.
Buen provecho amigos!!!
6 thoughts on “Seafood Lasagna”
Thank You, as always, for all your great recipe ideas! Such a variety for whichever occasion they are wanted or needed!
Hope you have been able to prepare just a few, although many are certainly not useful when cooking just for yourself. FYI, a new blog is starting next week on Portugal, if you are interested?
In this lasagna recipe, are mozarella and manchego interchangeable? Yes
In this lasagna recipe are mozarella and manchego interchangeable?
Yes, that should be fine.
I love this recipe and I make it for very special people too.
Sorry you are not carrying on with the recipes but I guess 500 is amazing!
Thanks for your time and your recipes over the years Reg.
Sent from my iPad