Pescatarian Seafood Lasagna Recipe

Name: Pescatarian Seafood Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Fusion
Ingredients: 500 g Barilla Lasagne Durum Wheat Pasta; 100 g Sambar Onion Peeled; 125 g Mooz Butter Garlic & Herbes; 150 g Mooz Cream Cheese; 200 g Milky Mist Paneer; 30 Pieces Dr.Hen Table White Egg 30 Pcs; 180 ml Mother Dairy Milk; 35 g Foodie Puppies Freeze Dried Shrimp Snack; 200 g Old Hill Parmesan Cheese; 25 g Parsley; 2.5 Kg Austin Whole Peeled Tomato; 16 g Orika Oregano; 200 g Brik Oven Whey Ricotta Cheese (Freshly Made); 80 g Knorr Vegetables Stock Cubes; 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar; 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Fusion cuisine · 1320 calories

About this recipe

A creamy and flavorful seafood lasagna featuring shrimp and crab, layered with a rich cheese mixture and baked to perfection. Ideal for a satisfying pescatarian dinner.

Ingredients

500 g Barilla Lasagne Durum Wheat Pasta
100 g Sambar Onion Peeled
125 g Mooz Butter Garlic & Herbes
150 g Mooz Cream Cheese
200 g Milky Mist Paneer
30 Pieces Dr.Hen Table White Egg 30 Pcs
180 ml Mother Dairy Milk
35 g Foodie Puppies Freeze Dried Shrimp Snack
200 g Old Hill Parmesan Cheese
25 g Parsley
2.5 Kg Austin Whole Peeled Tomato
16 g Orika Oregano
200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
80 g Knorr Vegetables Stock Cubes
1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook 8 lasagna noodles according to package directions until al dente. Drain and set aside.
3. In a skillet, melt 2 tbsp butter over medium heat. Add 1 cup chopped onion and sauté until tender, about 5 minutes.
4. Reduce heat to low and stir in 1 package (8 oz) cream cheese until melted and smooth. Remove from heat and mix in 1 1/2 cups cream-style cottage cheese, 1 egg, 2 tsp dried oregano, 1/2 tsp salt, and 1/8 tsp black pepper.
5. In a separate bowl, combine 2 cans (10.5 oz each) ricotta cheese, 1/3 cup milk, and 1/3 cup vegetable stock. Stir in 1 lb shelled shrimp and 1 cup crabmeat until evenly coated.
6. Grease a 13 x 9 x 2-inch baking dish. Arrange 4 lasagna noodles on the bottom of the dish.
7. Spread half of the cheese mixture over the noodles, followed by half of the seafood mixture. Repeat the layers with the remaining noodles, cheese mixture, and seafood mixture.
8. Sprinkle 1/4 cup grated Parmesan cheese evenly over the top.
9. Bake the lasagna, uncovered, in the preheated oven for 45 minutes.
10. Remove the dish from the oven and sprinkle 1/2 cup shredded sharp cheese on top. Return to the oven and bake for an additional 2-3 minutes, or until the cheese is melted.
11. Let the lasagna stand for 15 minutes before serving. Garnish with chopped parsley, sliced tomato, and extra cooked shrimp if desired.