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Seafood lasagna

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Ingredients/Components

eggs - 2 item
half and half - 2 c
salt - 1 tsp
flour - 2 Tbsp
water - 4 c
nutmeg
pepper - 1/2 tsp
Parmesan cheese - 3 Tbsp
bay leaf - 1 item
sprigs parsley - 3 item
peppercorns - 6 item
Ricotta cheese
lasagna noodles - 1 pkg
onion - 1 item
thyme - 1/2 tsp
shrimp - 1/2 lb
scallops
wine
carrot, chopped - 1 item
shallot - 1 item
salmon filet - 1/2 lb
Sauce:2 Tbsp
minced chives or scallions - 4 Tbsp
reserved Court Bouillon - 2 c

How to make seafood lasagna:

Cheese Filling:2 c. Ricotta cheese2 eggs3 Tbsp. Parmesan cheese scant 1/8 tsp. nutmeg1 tsp. salt1/2 tsp. pepper4 Tbsp. minced chives or scallions Seafood Filling:1/2 lb. scallops1/2 lb. salmon filet1/2 lb. shrimp Court Bouillon:2 c. wine4 c. water1 carrot, chopped1 onion1 bay leaf6 peppercorns1 shallot1/2 tsp. salt3 sprigs parsley1/2 tsp. thyme Court Bouillon: Bring to boil, then simmer 30 minutes.Sauce:2 Tbsp. butter2 Tbsp. flour2 c. half and half2 c. reserved Court Bouillon Cook noodles and drain.

Combine cheese filling and blend.

Poach seafood in Court Bouillon after it has simmered 30 minutes. Poach seafood 5 minutes, take out with slotted spoon; strain bouillon and reserve 2 cups.

Melt butter in saucepan, whisk in flour and cook 3 minutes. Whisk in half and half. Bring to boil; add 2 cups of poaching liquid and reduce to 3 cups. Butter 9 x 13-inch lasagne dish. Spoon in layer of sauce, cover with layer of pasta. Add in layers poached seafood, cheese filling, slices of Mozzarella, sauce and pasta. End with a layer of sauce. Sprinkle top with Parmesan cheese. Bake 45 minutes at 350°. Let sit 15 minutes before serving.

Recipe categories: Pasta, Scallops, Lasagna.

Rating:

3.9

Average rating: 3.9, total votes: 7

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