Seafood Lasagne

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For The Glutton’s

Seafood Lasagne

This recipe has been a long time coming!  I’m quite excited about it, the layers turned out perfectly, and it tasted as good as it looks.

Ingredients:

  • 1 red onion, finely chopped
  • 3 cloves garlic, minced
  • 4 kg mixed seafood (I stuck with mainly prawns, scallops & crab- canned, fresh or imitation will work)
  • 1/4 cup butter
  • 1 cup chicken broth
  • 1/3 cup sherry
  • 2 cups half & half (or one cup cream, one cup milk)
  • 1/4 cup flour
  • 2 cups spinach, loosely packed and chopped
  • 3/4 cup fresh basil, chopped
  • 1  1/2 cups grated parmesan
  • 1 egg, whisked
  • 210g bocconcini, sliced
  • 500g Ricotta
  • 9 lasagna noodles, cooked & drained
  • 1 jar marinara sauce
  • 1/2 cup chopped cashews

Heat oven to 350F/176C.

Melt half the butter over medium heat in a medium sized saucepan.  Add garlic, seafood and onion, simmer until fragrant and soft, and until prawns begin to turn pink.  Remove the seafood at this point, you don’t want to overcook cook the seafood, as they’ll be spending several hours in the oven, and will be overdone.  Chop into small pieces.

To the original pan, add remaining butter. Stir in flour. Slowly whisk in half and half. Whisk in chicken broth and sherry, season with salt & pepper. Allow to slightly thicken.  Remove from heat, then stir in 3/4 cup fresh parmesan.  Set aside.

In a medium sized saucepan, heat spinach until it begins to wilt.  Stir in Ricotta. Remove from heat, stir in basil and then whisked egg.

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Grease 13×9-in. baking dish.  Spread thin layer of cream sauce onto the bottom.  Spread one layer of pasta on top of the roux, then all the marinara with a light sprinkling of seafood, more pasta, 3/4 seafood mixture with 1/3 of the roux sauce, 1/3 of the bocconcini, pasta, ricotta & spinach mixture, remaining mozzarella, pasta, 1/2 the remaining roux (set aside the other half), and then the remaining parmesan over top.

Bake 35-40 mins, or until the top is bubbling and golden brown.  Let stand for at least 15 minutes before cutting.

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Just prior to eating, head remaining roux sauce and pour over each individual dish.  Sprinkle with cashews and basil. Serve.

**Your lasagne will be much more runny at this point, than shown in the above images.  I took these pictures the next day, and actually think lasagna is best eaten after resting at least 12 hours.

 

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