This seafood recipe is a little tough to make but the outcome is always delicious. It’s probably not something you put together at fish camp or deer camp but it makes a great meal at home. I used Louisiana crawfish to spice it up a bit and cooked the seafood in a Cajun seasoning before mixing it in. It gives the lasagna a little hint of Louisiana. Here’s the breakdown on how I make it.
First off, I boil my lasagna noodles. I use 9 noodles for my 9×13 baking dish, but I do boil and extra noodle or two just in case. After boiling the noodles as instructed on the box, I set them aside till later.
Now I’m going to prep the seafood layer. I used about a 1/2 lb of raw, peeled shrimp. Your call on the size but keep in mind that if they are larger shrimp, I usually cut them down to a smaller size. I use 1 package of peeled Louisiana crawfish and you can usually find the crawfish at the Walmart at highway 400 and 369. They are in the frozen seafood section. I also throw in a couple cups of imitation crab meat. The crab meat gives the seafood mixture an interesting taste. I start with a little butter or margarine because everything starts with butter or margarine. And then I add the shrimp and crawfish. I use the juice in the crawfish bag also because that juice is just full of crawfish flavor. Here’s how it goes:
For the cheese layer I like to use 16 ounces of Ricotta cheese so I mix the Ricotta with 1 egg, 3 tablespoons of fresh or dried parsley, 1 tablespoon of minced garlic. I mix the ingredients thoroughly and set it aside.
Next is the main sauce and I start with a big can of Progresso Clam chowder. I add 2 cups of heavy whipping cream, 2 tablespoons of lemon juice, 1/2 cup of grated parmesan cheese and a dash of salt and pepper.
So now I’m ready to start putting it together. First, I spread a little bit of sauce all over the bottom of the pan to keep the lasagna noodles from sticking to the pan. I put a layer of the Ricotta cheese mixture down which should be about half the total mixture. Then I add half the seafood mixture and cover it with half of the sauce mixture. I then spread a half of a cup of grated parmesan cheese and half of a cup of mozzarella cheese on top of the mixture. I add another layer of lasagna noodle and repeat the layering with the remainder of the ingredients. Top it off with a final noodle layer and a little more parmesan and mozzerella cheese. I sprinkle a bit of parsley flakes on top for garnish and I cover and bake the mixture at 375 for 30 minutes. After 30 minutes I uncover and bake at 350 for another 15 minutes.
Give it a few minutes to cool after you remove it and you’re ready to serve. I usually serve it with Texas toast. Enjoy!
