recipe of the week: seafood lasagna
holy sweet mother of everything, this is so good. i made it for dinner tonight. it might seem complicated with too many steps, but it's really quite easy and you can do the dishes while the lasagna bakes so clean up after dinner is minimal. score!
12 lasagna noodles
3 tablespoons unsalted butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium prawns, peeled and deveined
1/2 cup grated Parmesan
cook the lasagna noodles, in a large pot of boiling salted water, until they are just done, about 8 minutes. drain and set aside. do not over cook them!
melt the butter in a large, heavy skillet and cook over medium-low heat, add the garlic and cook about 1 minute.
stir in the flour with a whisk to make a rue, cook for a few minutes.
vigorously whisk in the half-and-half gradually, allowing the sauce to thicken slightly before adding more, bring to the boil, while whisking.
add the cheese when the sauce has thickened to about the consistency of whipping cream, and stir well.
add the salt and pepper.
add the scallops and cook for about 2 to 3 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the prawns turn pink. turn off the heat. do not overcook the seafood!
preheat the oven to 375 degrees.
spoon about 2 tablespoons of the sauce from the skillet into a oven proof dish that will fit 4 lasagna noodles across.
cover the bottom of the pan with 4 noodles, placing them side by side.
spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly.
layer 4 more noodles, 1/3 of the sauce, and remaining seafood.
cover with the last 4 noodles and the remaining sauce. (for the top layer, do not spoon any seafood on top of the noodles; just use the sauce.)
tuck in any edges of the noodles so they're all coated with sauce.
sprinkle the top with the parmesan.
bake for 20 to 25 minutes, uncovered, until bubbly. allow to sit for 10 minutes before slicing.
YUM!
2 comments:
My parents have a bag of frozen seafood that I am confounded what to do with. Do you think this recipe would work? The bag includes squid, octopus, cuttlefish, shrimp, mussels, and clams.
i don't see why it wouldn't work. if the seafood is already cooked then just warm it in the sauce for a minutes before layering the noodles. you don't want the seafood to go rubbery from over cooking. or maybe just use the shrimp muscles and clams. i'm not sure about adding frozen seafood though, it might make the saucy too runny...so i would say thaw it first, unless the bag says not to. test it out and see how it goes!
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