"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

GP's Seafood Lasagna Recipe

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This recipe for GP's Seafood Lasagna, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margie Putnam
Added: Wednesday, September 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. white wine or vermouth
2 tbsp. minced shallots
6 tbsp. butter
7 tbsp. flour
2 c. bottled or canned clam juice
2 c. half-and-half
2 tbsp. fresh minced parsley
salt and pepper to taste
1 1/2 to 2 lb. uncooked seafood (peeled and deveined shrimp, scallops, and/or firm white fish)
6 oz. provolone cheese, thinly sliced
4 tbsp. Parmesan or Romano cheese, grated
1 package lasagna noodles

Directions:
Directions:
Preheat oven to 375 F. Simmer shallots in wine for 5 minutes. In a 2 qt. saucepan, cook flour and butter until bubbly. Remove from heat. Stir in clam juice and shallot/wine mixture. Bring to a boil, stirring constantly. Stir in half-and-half and parsley. Season to taste. Remove from heat. Reserve 1 cup sauce. Cut the seafood into bite-sized pieces and add to sauce. Cook noodles in boiling water for 4-5 minutes. Drain and rinse. To assemble: Spread 1/2 cup reserved sauce in bottom of a 9x13" pan. Cover with 3 noodles, 1/3 seafood mixture, 1/3 provolone and 1 tbsp. Parmesan. Repeat two more times. Top with remaining 3 noodles and cover with 2/3 cup reserved sauce. Bake uncovered for 30-35 minutes. Let stand 15 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
GP would add extra seafood. He used scallops, shrimp, and cod.

 

 

 

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