We liked the recipe we have for Lasagna Rolls so much that I decided to try out a seafood version. I used this stellar recipe for Seafood Lasagna from ‘Taste of Home’ as a jumping off point and they turned out great!
1/4 cup freeze dried onion flakes (with 1/8 cup hot water for rehydrating)
1/2 cup butter (*I used Red Feather canned butter.)
1/2 cup chicken broth (*to save a can of broth, just combine 1/2 cup boiling water with a 1/2 tsp. of chicken bouillon)
1 (8 oz.) bottle clam juice
3 (4 oz.) cans tiny shrimp
3 (4 oz.) cans lump crabmeat
2 (12 oz.) cans evaporated milk
1/4 cup Parmesan cheese
1 (9 oz.) box Barilla brand no-boil lasagna noodles
1/2 cup flour
1/2 tsp. salt
1/4 tsp. white pepper
What’s this you say? Butter in a can??
Rehydrate the onions using hot water. Meanwhile, begin boiling 6 cups of water to use in preparing the lasagna noodles. Combine the onions, clam juice and chicken broth.
Drain the shrimp and crab meat, reserving and setting aside the liquid. Stir the drained shrimp and drained crab meat together in a medium bowl.
In a large saucepan, melt the butter; stir in flour until smooth. Gradually add one can of the evaporated milk as well as the clam juice mixture. Add salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in 1 additional cup of evaporated milk (from the second can, 1/2 cup will be left remaining) and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture. Thin the remaining sauce with about 1/2 cup of the reserved liquid from the shrimp and crab.
Pour the boiling water into a 9 x 13 pan and slip the noodles into the pan one by one. Let the noodles soak until pliable, about 5 minutes, separating (if needed) with the tip of a knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels.
Pour half of white sauce in the bottom of a baking dish. Spread each noodle with 1/4 cup of seafood mixture. Roll up and place in the baking dish. Pour remaining sauce over top and bake at 350 for 30-40 minutes, uncovered. Let stand 15 minutes before serving.
Rehydrate the onions and begin boiling the water for the noodles. In a small bowl, add the onions, the clam juice and chicken broth and set aside.
Melt the butter (a beautiful sight to behold when you’re cooking with food storage)…
then add the flour, salt and pepper and stir until smooth. Add 1 can of evaporated milk and the clam juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in 1 additional cup of evaporated milk (from the second can) and 1/4 cup cheese.
Stir 3/4 cup white sauce into the seafood mixture.
Thin the sauce using 1/2 cup or so of the reserved liquid from the seafood.
Prepare the noodles by dropping them in and soaking them in boiling water for five minutes.
Place onto a clean towel. While noodles are cooling, spread half of the white sauce mixture on the bottom of a 9 x 13 baking dish (or sun oven baking dish).
Spread each noodle with 1/4 cup of the seafood mixture. Carefully roll up and transfer to the baking dish.
Pour remaining sauce over top and bake at 350, uncovered for 30-40 minutes.
When finished baking, allow to sit for 15 minutes before serving.
- We really like Barilla’s brand of “no- boil” lasagna noodles. I don’t feel quite as loving about them used in traditional lasagna (they’re too thin, unlike lasagna to me) but rolled up they’re great. Here are a few reasons why I like them, particularly in my food storage:
- 1) These have a taste and texture similar to homemade pasta. Others I’ve tried have always had a paste-like “blah” feel and taste to them. According to a Cook’s Illustrated “no-boil” lasagna noodle taste test they’re the best brand to buy.
- 2) They’re quicker to make than normal lasagna noodles and much more convenient than homemade pasta.
- 3) The step of soaking of the noodles keeps the noodles from becoming soggy but it’s also nice (fuel wise) that I can turn off my stove while they cook, rather than continuing to boil (as with regular lasagna noodles) for 10-12 minutes.
- Canned butter is definitely a “premium” food storage item but I don’t use it very often in my recipes so I feel I’m able to justify storing it for every once in a while. The whole point of my food storage recipes (to me) is that they be utilized in the normal world as well, and if the time came that we had to eat our food storage I’d have some sense of ”normalcy” built in. Of course I normally wouldn’t use the canned butter day to day (and btw, for those who are curious about shelf life, this canned butter I used today is 3 years old and perfectly fine). So far it’s the best option I’ve found to store when only real melt-able butter will do.
- In the first recipe for Lasagna Rolls, I baked them in the sun oven. This version would bake exactly the same if I needed to bake without electricity. You can refer to that recipe (here) if you’re interested in seeing how that went.