Ingredients: |
Ingredients: ⅔ of a 16 oz. box lasagna sheets
1 T. butter
1 lb raw shrimp, peeled, deveined and chopped
1 lb. raw crabmeat
1 lb. raw bay scallops
¼ c. white wine
1 T. lemon juice
4 T. butter
5 cloves garlic, minced
4 T. flour
3 c. milk
1 c. Parmesan cheese, grated, divided
2 c. Mozzarella, grated, divided
Salt and pepper to taste
Pinch of fresh grated nutmeg
16 oz. container ricotta cheese
10 oz. pkg. frozen chopped spinach, thawed
½ c. Italian bread crumbs
1 egg
|
Directions: |
Directions:Preheat oven to 350º. Lay the lasagna sheets in a large baking dish and pour boiling water over them. Let the sheets rest in the warm bath while other ingredients are being prepared, gently moving them around occasionally to prevent them from sticking together.
Heat 1 T. butter in a medium skillet. Add the shrimp, crab and scallops and sauté just a few minutes until cooked. Remove from skillet and set aside. In the same skillet, add the white wine and lemon juice, deglaze and simmer to reduce by half, stirring occasionally. Add the cooked seafood back into the skillet and toss to coat Remove from heat.
Melt 4 T. butter in a large saucepan. Add the garlic and sauté until tender, about 1 minute, being careful not to burn. Add the flour and stir constantly while cooking on low heat for 2-3 minutes. Slowly whisk in the milk and simmer, stirring often, until the white sauce thickens, then remove from heat.
In a medium bowl, stir together ½ cup Parmesan cheese, 1 cup mozzarella, salt, pepper and nutmeg. Set aside. This mixture is the final topping.
In another medium bow, stir together the ricotta cheese, spinach, bread crumbs, egg, ½ cup Parmesan cheese, 1 cup mozzarella and ½ cup of the white sauce.
To assemble lasagna, pour ¼ cup of the white sauce over the bottom of a 9x12x2" casserole dish. Add a layer of lasagna sheets. Add a layer of half of the ricotta cheese mixture and half of the seafood. Pour ½ cup of white sauce over it. Add another layer of lasagna sheets. Add the remaining half of the seafood and pour ½ cup of the white sauce over it. Add another layer of sheets. add the remaining ricotta cheese mixture. Pour ½ cup of the white sauce over it. Add a final layer of sheets. Pour the rest of the white sauce over it and top with prepared Parmesan cheese, mozzarella, salt, pepper and nutmeg topping.
Bake for 45-60 minutes or until bubbling on the sides and golden brown on top.
|
This recipe for Seafood Lasagna is from