Versatile casseroles run the gamut from simple to highbrow. Delicious and worth the effort, delicate seafood lasagna only needs a salad and some bread to make a meal fit for dinner guests.
Photos by Sue Ade/Morris News Se
9-12 uncooked lasagna noodles
2 cups (8-ounces) shredded mozzarella cheese or a combination of cheeses likes, romano, fontina and asiago, divided into thirds
2 tablespoons grated parmesan cheese
1/2 to 1 cup fresh baby spinach leaves (optional)
1 1/2 pounds shrimp, peeled and deveined (if shrimp are very large, cut in half)
1/2 pound bay scallops (bay scallops are the small ones), drained and patted dry
2 tablespoons butter
1 tablespoon vegetable oil
1 clove garlic, minced
3 scallions, minced, including some of the green part
3 tablespoons minced parsley, divided
In a medium skillet, over medium heat, saute garlic and scallions in butter and oil until soft; do not let butter burn.
Stir in shrimp, scallops and 2 tablespoons of the parsley and cook gently until shrimp turn pink and scallops are firm and opaque; set aside.
White Wine and Cheese Sauce
1 1/2 cups milk
1/2 cup dry white wine
4 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
Few drops Tabasco
1/4 cup heavy cream
1/4 cup grated parmesan cheese
Heat milk in small saucepan over low heat until hot, but not scalding; set aside. Melt butter in medium saucepan over medium heat. When butter begins to foam, whisk in flour to make a roux (paste); do not let flour brown.
Remove saucepan from heat, add 1/4 cup of the warm milk and whisk vigorously, scraping the sides of saucepan.
Return pan to very low heat and slowly whisk in remaining milk and wine. Increase heat to medium and cook, whisking constantly, until mixture is thick.
Remove from heat and stir in cream and cheese, stirring well to blend; set aside.
Preheat oven to 350 degrees. Lightly grease a 9- x 13-inch baking pan. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Spread 1/2 cup of the sauce on to the bottom of the baking pan. Cover the sauce with 3 or 4 lasagna noodles (enough to cover the bottom of the pan).
Spread half the seafood mixture on top of the noodles. Cover seafood with half of the remaining sauce. Sprinkle a third of the mozzarella cheese over sauce, top sauce with half of the spinach leaves.
Place another 3 to 4 lasagna noodles over spinach leaves. Top lasagna noodles with remaining seafood mixture. Cover seafood with remaining sauce, then sprinkle another third of the mozzarella cheese over the sauce; top sauce with remaining spinach. Top spinach with lasagna noodles to cover.
Bake lasagna, uncovered, for 35 minutes, or until bubbly, then top with remaining mozzarella cheese and 2 tablespoons of parmesan cheese and continue to bake for an additional 10 minutes or until cheese is melted and top is brown. Let lasagna stand for 15 minutes before cutting.
Makes 6 servings.
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