CREAMY LASAGNA WITH CRAB & SHIRMP
Steps:
- Melt 1 tablespoon of the butter in a wide frying pan over medium heat. Add onions, garlic, and tarragon; cook, stirring, for 1 minute. Add shrimp and cook, stirring often, until opaque throughout; cut to test (3 - 4 minutes). Spoon shrimp mixture into a bowl and set aside. Melt remaining butter in pan over medium heat. Add flour and stir until bubbly. Remove from heat and mix in cream, broth, and vermouth. Increase heat to medium-high and bring to a boil, stirring constantly; set aside. In a 6-quart pan, cook lasagna in 4 quarts of boiling water just until tender to bite (about 10 minutes); or cook according to package directions. Drain, rinse with cold water until cool, and drain well again. Set aside. Spoon off any accumulated juices from shrimp mixture; stir juices into sauce. Line a greased 9 x 13 inch baking dish with a third of the lasagna. Layer with a third each of the sauce, shrimp mixture, crab, and cheese. Repeat, making 2 more layers each of noodles, sauce, shrimp, crab and cheese. Cover. (At this point, you may refrigerate for up to a day) Bake, covered, in a 350ºF oven for 20 minutes. Uncover and continue to bake until golden and bubbly
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BASE5NYC
base5nyc@yahoo.comI made this lasagna for a party and everyone loved it. I'll definitely be making it again.
Olas and Son global
o70@yahoo.comI'm not a fan of seafood, but I really enjoyed this lasagna. The flavors were well-balanced and the sauce was creamy and delicious.
Paceon Woods
paceon-woods9@hotmail.frThis lasagna was a bit too heavy for me. I think I'll try a lighter recipe next time.
Kushan Achintha
a_k@yahoo.comI'm allergic to dairy, so I used a dairy-free bechamel sauce. It turned out great!
Charlotte Williams
charlotte-w@hotmail.co.ukI'm a vegetarian, so I substituted tofu for the seafood. It was still really good!
sing with Rupa
sing_w@hotmail.comThis lasagna was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive dish.
Abu g
a69@hotmail.comI accidentally used too much salt and the lasagna was too salty. I'll be more careful next time.
Courtney Reynolds
reynolds-courtney79@aol.comI had some trouble finding lump crab meat, so I used flaked crab meat instead. It turned out fine, but I think it would have been better with lump crab.
Md Kawsir
kawsir@yahoo.comThis lasagna was a bit too rich for my taste, but it was still good. I think I'll try a different recipe next time.
Stylish Khan
s@gmail.comI substituted shrimp for the crab and it was still delicious. I think I'll try it with lobster next time.
Zubair 123
1@yahoo.comThis lasagna was easy to make and it turned out great. I'll definitely be making it again.
IamNotDucky BG
iamnotducky.bg57@gmail.comI'm not a huge fan of seafood, but I really enjoyed this lasagna. The flavors were well-balanced and the sauce was creamy and delicious.
Chris Bartlett
chris_b94@yahoo.comI made this lasagna for a party and everyone loved it. I'll definitely be making it again.
Muzafar Shaikh
s.m50@hotmail.comThis lasagna was a little more work than I expected, but it was totally worth it. The taste was amazing.
Talha Kakar
kakar@hotmail.comI followed the recipe exactly and it turned out great. I can't wait to make it again.
Belal Khan
kbelal@hotmail.comThis is the best lasagna I've ever had. The seafood was cooked perfectly and the sauce was so flavorful.
Mahar Iqbal Siyal
i_mahar@yahoo.comI've made this lasagna twice now and it's always a crowd-pleaser. The combination of crab, shrimp, and creamy sauce is just perfect.
MD.SHOFIDDIN.HOSSAIN
md.shofiddin.hossain24@gmail.comThis lasagna was a hit with my family! It'll be on our regular menu.