Best 6 Aunty Pastos Seafood Lasagna Recipes

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Welcome to a culinary journey that will tantalize your taste buds and transport you to the heart of Italian tradition. In this comprehensive guide, we embark on a quest to uncover the secrets of preparing an authentic and delightful "Aunty Pastos Seafood Lasagna." Join us as we explore the depths of this delectable dish, discovering the perfect blend of flavors and textures that make it a seafood extravaganza. Get ready to dive into a world of rich sauces, succulent seafood, and layers of pasta, all culminating in a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

AUNTY PASTO'S SEAFOOD LASAGNA



Aunty Pasto's Seafood Lasagna image

This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party. I have served this dish to so many of my friends, and they have all asked for the recipe.

Provided by Lucille

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h35m

Yield 8

Number Of Ingredients 17

8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
½ teaspoon salt
⅛ teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
⅓ cup milk
⅓ cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms

Steps:

  • Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
  • Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  • In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
  • Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
  • Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 28.2 g, Cholesterol 209.4 mg, Fat 25 g, Fiber 1.5 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 1216.6 mg, Sugar 3.9 g

AUNT ANGIE'S LASAGNA RECIPE



Aunt Angie's Lasagna Recipe image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 12 servings

Number Of Ingredients 23

5 pounds ground beef
5 eggs, beaten
4 cups bread crumbs
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic
1/4 cup chopped parsley leaves
1/2 pound grated Romano cheese
1 1/2 pounds ground beef
1 cup each carrots, celery and onion, roughly chopped in food processor
1 gallon ground pear tomatoes
1/2 tablespoon salt
1/2 tablespoon ground black pepper
1/2 tablespoon chopped garlic
1/2 tablespoon fennel seed
2 bay leaves
1/2 tablespoon chopped basil leaves
1 pound cooked lasagna pasta (about 10 pieces)
4 pounds meatball mix
2 pounds ricotta cheese
2 pounds mozzarella cheese
1/2 cup Romano cheese
32 ounces meat sauce

Steps:

  • For the Meatball Mix: Preheat oven to 375 degrees F.
  • In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.
  • For the Meat Sauce: In a stock pot (or large cooking vessel) brown the ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let simmer for 2 hours.
  • For Aunt Angie's Lasagna: Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.

WHITE SAUCE SEAFOOD LASAGNA



White Sauce Seafood Lasagna image

Make and share this White Sauce Seafood Lasagna recipe from Food.com.

Provided by HELEN PEAGRAM_40951

Categories     European

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
2 cloves garlic, crushed
2 cups milk
2 cups chicken broth
1/4 teaspoon pepper
1 tablespoon basil
2 cups mozzarella cheese, shredded
1/2 cup green onion, chopped
15 lasagna noodles, UNCOOKED
1 cup cottage cheese (small Curd)
2/3 cup shrimp, cut bite size, Cooked
2/3 cup bay scallop, Cooked (bite size)
2/3 cup crabmeat, cut bite size
1/3 cup dry white wine

Steps:

  • Heat butter in a large saucepan over low heat until melted.
  • Add garlic.
  • Stir in flour and salt. Cook,stirring constantly until bubbly.
  • Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly.
  • Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper.
  • Cook over low heat until cheese is melted, stirring constantly.
  • Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan.
  • Top with UNCOOKED lasagna noodles, overlapping as needed.
  • Spread the cottage cheese over the noodles.
  • Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles.
  • Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated Parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender.
  • Let stand for 15 minutes before cutting.
  • Hope you love this as much as we do!!!

AUNT MAY'S LASAGNA



Aunt May's Lasagna image

Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.-Angie Estes, Elko, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (28 ounces) stewed tomatoes
2 cans (6 ounces each) tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
9 lasagna noodles
1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer 40-50 minutes or until thickened., Meanwhile, preheat oven to 350°. cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives., Spread a fourth of the sauce in a greased 13x9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 412mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.

SEAFOOD LASAGNA



Seafood Lasagna image

This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

SEAFOOD LASAGNE



Seafood Lasagne image

Creamy rich delicious seafood dish, a huge family favourite in our household!

Provided by maryamos1

Time 2h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 190C 375F, gas mark 5
  • Melt butter in a large saucepan and saute onion and celery for 5 mins stirring occasionally until softened slightly. Stir in flour and cook for 1 minute. Gradually stir in milk, cream and white wine until sauce has thickened. Stir in lemon rind and juice and season to taste.
  • Add carrots and simmer for 5 minutes
  • Put one third of the sauce into a separate saucepan and set aside. Add all fish and dill into the remaining sauce and simmer gently for 6 minutes. Then stir in half the cheese.
  • Put 3 sheets of pasta into base of large ovenproof dish. Spoon over half the fish mixture. Put 3 sheets of pasta ontop and cover with remaining fish mixture.
  • Top with last 3 sheets of past and spread with the saved sauce and sprinkle with cheese.
  • Bake for 35 - 40 minutes until golden

Tips:

  • Choose the freshest seafood possible. This will ensure that your lasagna is packed with flavor.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a variety of seafood. This will give your lasagna a more complex flavor. Some good options include shrimp, crab, lobster, and scallops.
  • Make sure the béchamel sauce is thick enough. The béchamel sauce should be thick enough to coat the back of a spoon. If it is too thin, it will not hold up well in the lasagna.
  • Don't skimp on the cheese. Cheese is what makes lasagna so delicious. Use a combination of different cheeses, such as mozzarella, Parmesan, and ricotta.
  • Let the lasagna rest before serving. This will allow the flavors to meld together and the lasagna to set.

Conclusion:

Seafood lasagna is a delicious and satisfying dish that is perfect for any occasion. It is a great way to use up leftover seafood, and it is also a good option for a make-ahead meal. With a little planning and effort, you can easily make a seafood lasagna that will impress your family and friends.

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