Michelle's Blog

My life as a wife, homemaker, friend, Christian

Seafood Lasagna November 24, 2008

Filed under: Recipes — mrswade @ 9:45 pm
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WONDERFUL – again, a little on the expensive side because of the seafood and the cheese, but so so good!  Even if you have someone who doesn’t like seafood I think this would be ok, it’s not very fishy, I don’t think (but I love seafood!)

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Ingredients

  • 9 lasagna noodles
  • 1 tablespoon butter
  • 1 cup minced onion
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups cottage cheese 
  • 1 egg, beaten
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1/3 cup milk
  • 1/3 cup dry white wine
  • 1 (6 ounce) can crabmeat, drained and flaked 
  • 1 pound cooked small shrimp
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded sharp Cheddar cheese

Directions

Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees.

In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.

In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.

Lay 3 cooked lasagna noodles on the bottom of a 9×13 inch baking dish.

Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more.

Top with Cheddar cheese and Parmesan cheese.

Bake in preheated oven for 45 minutes, or until heated through and bubbly.

Michelle’s Notes

Of course I used Olive Oil instead of butter

Some of the reviews on this recipe said to use Fontina Cheese instead because it makes it not-so-runny, I used Fontina and it was not runny at all and tasted phenomenal

We used Dancing Bull Chardonnay because it was on sale (though I don’t think Chardonnay is typically considered a dry white), it also went well with the meal…so Jake says…

I used my left-over imitation crab from my zucchini recipe

I have found that having a block of Parmesan Cheese in the fridge is kind of a staple, I use it all the time

I think I used a little more Cheddar than it calls for, and I generally use Medium Cheddar on a regular basis so I used that instead of Sharp

I broiled it for a bit once it was done baking to get the cheese crunchy on the top

happy husband after seafood lasagna!

The best part - happy husband after a yummy dinner 🙂

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Crab Stuffed Zucchini November 21, 2008

Filed under: Recipes — mrswade @ 10:52 am
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This recipe was UBER nummy and actually pretty easy!

Ingredients:

3 medium zucchini, halved lengthwise



2 tablespoons hard margarine (or butter)


1/2 cup finely chopped onion


2 garlic cloves, minced (or 1/2 teaspoon powder)



1 (6-ounce) can of crabmeat, drained, cartilage removed, flaked


1/2 cup grated Swiss cheese


1/3 cup crumbled feta cheese (about 1 1/2 ounce)



1 large egg, fork-beaten


1 tablespoon all-purpose flour


1 tablespoon chopped fresh parsley (or 3/4 teaspoon flakes)


2 teaspoons chopped fresh dill (or 1/2 teaspoon dill weed)


1 teaspoon paprika


1/4 teaspoon pepper

Directions:

Scoop out pulp from each zucchini, leaving 1/2 inch thick shells. Arrange shells in single layer on greased baking sheet. Chop pulp.

Zucchini before the oven

Zucchini before the oven

 

Melt margarine in small frying pan on medium-high. Add onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion starts to soften. Add zucchini pulp. Stir. Transfer to medium bowl.

Add remaining 9 ingredients. Stir well. Spoon into zucchini

 shells. Bake in 375ºF oven for about 30 minute until filling is set

Michelle’s Notes:

Since I was cooking for 2 (not 6) I used 1 zucchini and halved the filling recipe.  I used olive oil instead of butter (lil bit healthier), I used imitation crab (I think it’s cheaper, but I didn’t look for canned crab), I accidentally used too much dill and no parsley.  It still tasted great!  That is what I love about recipe’s, most of them are just guidelines, improvising is so much more fun that being super strict about it!  

I served it with roasted red potatoes and had a bit extra crab filling so I pilled it on the potatoes as you can kind of see in the picture.

My Zucchini with the potatoes

My Zucchini with the potatoes

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Zucchini from thenest.com

 I think mine looks better 🙂  But it looked even better in person, I need to work on my food photography!