Seafood Lasagna Recipe
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Seafood Lasagna 
"Even though it has cream and cheese, boy, has this recipe been a hit! This is a great entree for a special meal or for entertaining friends. You can use all crab or all shrimp, or any other seafood you like. Fresh pasta sheets are best, but you can use the dry ones as well."

Filling:

1 tablespoon olive oil
4 cloves garlic, chopped
3 shallots, chopped
1 medium onion, diced
1 cup dry white wine
1 pound diced white fish
8 shrimp, peeled and diced
1/2 cup crabmeat
Kosher salt and freshly ground black pepper to taste

Herb Sauce:

1 tablespoon olive oil
3 cloves garlic, chopped
3 shallots, chopped
1 cup dry white wine
2 cups heavy cream
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh dill
Kosher salt and freshly ground black pepper to taste

To Assemble:

3 sheets fresh pasta (about 9 by 11-inches each)
1 cup grated Parmesan cheese

For the filling, heat oil in large saute pan until very hot. Add garlic, shallots and onion and saute until you can smell the aroma. Add white wine and boil to reduce until about 1/3 cup of wine is left. Add fish and shrimp. Cook just until the shrimp start to turn pink. Add crabmeat, toss to mix, and season with salt and pepper. Set aside in refrigerator until ready to use.

For the sauce, heat olive oil in a large saucepan until very hot. Add garlic and shallots, and saute until you can smell the aroma. Add white wine and boil over high heat until wine is reduced by half. Add cream and, over low to medium heat, reduce the cream by half. Add basil, thyme, dill, salt, and pepper to sauce and simmer to bring out the flavors of the herbs. Let cool a bit.

To assemble the lasagna, preheat oven to 350 degrees F. Lightly grease a 9 by 11-inch baking dish. Place one sheet of pasta on the bottom of the pan. Spread about one-third of the sauce on the pasta sheet. Place about one-third of the seafood filling on top of the sauce. Top with about 1/3 cup of the Parmesan cheese. Repeat for two more layers. Bake for 25 to 30 minutes, or until golden brown. Serve hot.

Serves 6

AUTHOR: Lori A



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