THE BEST SEAFOOD LASAGNA RECIPE!

hello my cookies today we are going to be making this insanely rich and delicious seafood lasagna let's cook starting with our shrimp I bought my shrimp a little too big these are large so I had to roughly chop them up into little bits like bite-sized pieces not too small but I should have just put all of my seafood in One Bowl and seasoned them all together but anyway all I did was tossed in some Creole seasoning and some crab boil a little bit of liquid crab boil I did that to my shrimp my craw fish and my crap so just put it all in one Bowl guys and save some time set the seafood aside and let's work on our filling instead of using ricotta I use garlic and herb cream cheese so in a bowl I put the cream cheese in some sour cream some shredded Parmesan cheese and fresh basil then we're just gonna mix it together really really well once that's nice and creamy set that aside and let's uh move on to the spinach now in my cast-iron skillet I'm going to add in a little bit of olive oil and we're gonna wilt some spinach I'm adding in the spinach because I'm gonna be honest it makes me feel a little bit better and not so guilty for giving you guys this rich behind recipe okay so we're gonna walk the spinach down you know you can put three bags in here and it's gonna wilt down until like two tablespoons so let's do that once it's wilt it remove it set it aside in that same skillet we're gonna melt some butter when that butter is completely melted add in some minced garlic you know my rule don't burn my garlic sauce and around for 30 seconds now it's time to add in our all-purpose flour a little bit at a time stirring as you incorporate the flour be careful please don't drop the dish in the danghang pan like me y'all pray for me anyway just start it out for about one minute and now we can slowly pour in some chicken stock and make sure that you stir while you're pouring it in that stock it's going to thicken almost immediately once you on pour it into that flour make sure that roux so keep that heat low and then slowly pour it in your head in half and stir it to combine as you can see I switched over to my whisk that's gonna keep it from lumping up and get all those little lumps out so we're just going to continue to whisk until that sauce thickens up keep that heat at a medium setting as our sauce thickens I'm going to add in my Creole or Cajun seasoning to taste and also some fresh cracked black pepper and we're gonna stir that in now I'm adding my shredded Parmesan cheese I'm using shredded instead of grated because I want a slight cheese pull you know in this sauce that's gonna help it stick to those lasagna noodles and be gooey gooey and just ridiculous so go ahead and stir that in when the cheese melts you can go ahead turn the heat off and let's get to layering this stuff as you can see I'm using a smaller dish for this tutorial only because I don't trust myself with a full saucepan of this and I'm just doing this to show you guys how it's done but don't worry the link in the description box is for a full regular lasagna size pan ok the measurements or for a larger portion than what you see here so I've sprayed my dish with nonstick cooking spray and then I added a small thin layer of the sauce to the bottom and we're just gonna spread it out and for the lasagna noodles you want to cook them out then tail according to the package instructions and I also added a little bit of liquid crap boil to that water and we're gonna layer that on top of the sauce overlapping them a bit now add the filling and spread it out then top it with the seafood add the spinach top it with our shredded cheese I'm using fontina and mozzarella if you can't find fontina then use monster or Monterey Jack then we can pour over that alfredo sauce and spread it out and we're going to repeat that process of layering for two more times until we have three layers and now we bake on 375 uncovered for about 40 to 45 minutes and then we're gonna broil the top for five minutes on the center rack and cookies would you look at what God did for us hallelujah now we want to sprinkle it with some fresh chopped and don't cut into it yet it's gonna be torture it's the hardest part but you have to wait at least 15 minutes cookies I hope you enjoyed my seafood lasagna the recipe link will be down there in the description box thank you guys so very much for watching give me a thumbs up if you enjoyed this until next time I gotta eat be blessed

Channel: Coop Can Cook

Views: 457,452

Keywords: food, cooking, recipe, recipes, Laura Vitale, Gordon, eat, eating

Id: UZCsJTDDf3s

Length: 4min 48sec (288 seconds)

Published: Thu Oct 03 2019