Side Pannel
Special Seafood Lasagna
Special Seafood Lasagna
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Pasta
Ingredients List
- 1/2 lb No-boil lasagna
- 2 c Clam juice
- 1 c White wine
- 1 c Water
- 1 lb Fresh medium shrimp;
- -peel,devein,chop
- 1 lb Fresh sole fillet; cut in
- -1/2" pieces
- 2 1/2 tb Olive oil
- 2 tb Shallot; finely chopped
- 3 Anchovy fillets; rinse, chop
- 2 Cloves garlic; minced
- 12 oz Fresh mushrooms; sliced
- 1/3 c Fresh basil; chopped
- Salt and Freshly ground
- -black pepper; to taste
- 1/3 c All-purpose flour
- 2 tb Fresh lemon juice
- 1 pn Cayenne
- 1/3 c Fine dry breadcrumbs
- 2 tb Parmesan cheese; fresh
- -grated
- 2 tb Fresh parsley; chopped
Directions
Place lasagna noodles in a large bowl of warm water and let soak, stirring
occasionally, until pliable, at least 10 minutes.
Meanwhile, in a large deep skillet, combine clam juice, wine and water.
Bring to a simmer. Reduce heat to medium-low and add shrimp. Poach until
pink, about 40 seconds. Remove with a slotted spoon and transfer to a
colander over a bowl.
Add sole and salmon to poaching liquid. Poach until just opaque, about 1
minute. Remove with a slotted spoon and place in colander with shrimp. Let
drain. Strain poaching liquid through a fine sieve and set aside. Wipe
pan dry.
In the same pan, heat 1/2 tablespoon oil over medium-high heat. Add
shallots, anchovies and garlic and cook, mashing anchovies into a paste,
for about 1 minute. Add mushrooms and saute until browned, about 2 minutes.
Add basil and season with salt and pepper. Transfer to colander with
seafood. Add accumulated juices to reserved poaching liquid. Measure out 3
1/2 cups hot liquid, adding water if necessary.
In a large heavy saucepan, heat remaing 2 tablespoons oil over medium heat.
Add flour and cook, whisking constantly, for 1 minute. Add reserved
poaching liquid and bring to a simmer, whisking, until smooth and
thicknened to the consistency of heavy cream, t to 6 minutes. Add lemon
juice and seaso with salt, pepper and cayenne. Reserve 1 1/2 cups sauce;
gently mix seafood mixture into remaining sauce.
Preheat oven to 350øF. Lightly oil a 9-by-13 1/2-inch baking dish or coat
it with nonstick spray.
Spoon 1/2 cup reserved sauce into prepared dish. Drain noodles and blot
dry. Alternate 4 layers of njoodles and 3 layers of seafood mixture in
dish, starting and ending with noodles. Spread remaing 1 cup sauce over the
top, coating noodles completely.
Cover lasagna with aluminum foil and bake for 25 minutes. Uncover, sprinkle
with breadcrumbs and Parmesn and bake for 15 to 20 minutes more, or until
golden and bubbly. Set stand for 10 minutes. Garnish with parsley and
serve.
occasionally, until pliable, at least 10 minutes.
Meanwhile, in a large deep skillet, combine clam juice, wine and water.
Bring to a simmer. Reduce heat to medium-low and add shrimp. Poach until
pink, about 40 seconds. Remove with a slotted spoon and transfer to a
colander over a bowl.
Add sole and salmon to poaching liquid. Poach until just opaque, about 1
minute. Remove with a slotted spoon and place in colander with shrimp. Let
drain. Strain poaching liquid through a fine sieve and set aside. Wipe
pan dry.
In the same pan, heat 1/2 tablespoon oil over medium-high heat. Add
shallots, anchovies and garlic and cook, mashing anchovies into a paste,
for about 1 minute. Add mushrooms and saute until browned, about 2 minutes.
Add basil and season with salt and pepper. Transfer to colander with
seafood. Add accumulated juices to reserved poaching liquid. Measure out 3
1/2 cups hot liquid, adding water if necessary.
In a large heavy saucepan, heat remaing 2 tablespoons oil over medium heat.
Add flour and cook, whisking constantly, for 1 minute. Add reserved
poaching liquid and bring to a simmer, whisking, until smooth and
thicknened to the consistency of heavy cream, t to 6 minutes. Add lemon
juice and seaso with salt, pepper and cayenne. Reserve 1 1/2 cups sauce;
gently mix seafood mixture into remaining sauce.
Preheat oven to 350øF. Lightly oil a 9-by-13 1/2-inch baking dish or coat
it with nonstick spray.
Spoon 1/2 cup reserved sauce into prepared dish. Drain noodles and blot
dry. Alternate 4 layers of njoodles and 3 layers of seafood mixture in
dish, starting and ending with noodles. Spread remaing 1 cup sauce over the
top, coating noodles completely.
Cover lasagna with aluminum foil and bake for 25 minutes. Uncover, sprinkle
with breadcrumbs and Parmesn and bake for 15 to 20 minutes more, or until
golden and bubbly. Set stand for 10 minutes. Garnish with parsley and
serve.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
