Seafood Lasagna
I must say, this is one of my all time favorite recipes, I am very proud of it! It is right up there with Beef Short Rib Ragu over Gorgonzola Bread Pudding, ahhh but well, that is for another time. I think this is a great dish for a crowd, it's done ahead of time and it is an impressive entree. Many people serve seafood on Christmas Eve and I think this dish is perfect. I plan to make a ham on Christmas and serve this lasagna along with it. Let me hear from you if you try it, enjoy!
p.s. As you may have noticed, I am not a photographer so the picture does not do this dish justice!
Seafood Lasagna
¾ lb. of shrimp; raw peeled and deveined
¾ lb. sea scallops; sliced in half
5 Tbls. butter
5 Tbls. flour
6 cups of whole or 2% milk
garlic powder
nutmeg
white pepper
1 cup Parmesan cheese
2-3 Tbls. of cognac
1 cup fresh spinach leaves
1 ¼ cups Gruyere cheese
1 ¼ cups mozzarella
No boil lasagna noodles
2 Tbls. toasted pine nuts
Begin by poaching shrimp and scallops in cold water with a splash of white wine for 5 minutes. Set a side.
Next, make sauce by melting butter in a saucepan add flour to make a roux. Add milk and whisk until thicken, slowly add Parmesan cheese. Finish with a splash of cognac and season with white pepper and nutmeg and garlic powder.
Preheat oven to 350 degrees. Using a 9x13 dish layer ingredients as follows:
Cover bottom of pan with sauce
Arrange noodles to cover bottom, overlapping if necessary
Arrange ½ of the seafood
Top with 1 cup mozzarella
Top with sauce
Layer with more noodles
Next layer spinach/seafood/1 cup Gruyere
Cover with sauce
Layer more noodles
Top with sauce
Sprinkle a little of the remaining cheeses
Top with toasted pine nuts
Cover with foil and bake 30 minutes. Discard foil and continue baking for an additional 10 minutes. Allow to cool slightly before cutting.
About Me
- Carol
- As a professional in the food industry, before I became a mom, I was definitely a "purist". I like to give the example that when I served pate, I made the pate, weighing it down with my tinfoil covered brick! Once I had children, life got much busier. Consequently, I created shortcuts and do ahead tips for my recipes. Although I firmly believe in cooking with all natural ingredients, it doesn't always have to be so time consuming to cook a wonderful meal. Throughout my professional career, I have worked in many places; gourmet take outs, caterers, restaurants, etc., but my passion has always been teaching cooking. I try to make my recipes very "doable" for the average person with lots of shopping tips and from the knowledge I received from catering lots of "do ahead" tips. My passion has always been sharing my knowledge of cooking, and nothing makes me happier then when I hear that a person made the recipes from my classes and that it was a great success. Hope to hear from you!
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