Seafood in a cream sauce between lasagna noodles and cheese.
|6 ozs.||Cream Cheese|
|12 noodles||Lasagna Noodles|
|3/4 lb.||Scallops, Bay or Sea, raw|
|3/4 lb.||Shrimp, *see Notes|
|3 6-oz. cans||Crab, canned, Lump preferred, drained|
|1 Tbsp.||Lemon Juice, from 1/2 lemon|
|8||Green Onions, 1 bunch|
|1 clove||Garlic, or 2 cloves|
|3 Tbsps.||Fresh Basil, just under 1/2 ounce|
|3 Tbsps.||Italian Parsley, a.k.a. flat leaf parsley|
|3/8 tsp.||Fennel Seeds|
|1/2 tsp.||Celery Salt|
|1/2 tsp.||White Pepper|
|1/2 cup||Parmesan Cheese, grated|
|1&1/2 cups||Half and Half|
|1&1/2 lbs.||Mozzarella Cheese, shredded or very thin sliced|
|7 ozs.||Spinach Leaves, or one bag|
|9 ozs.||Evaporated Milk|
|1 Tbsp.||Olive Oil|
Cut the Cream Cheese into one ounce cubes and let soften at room temperature.
Begin heating enough water to cook the Lasagna Noodles according to the package directions.
Rinse and drain the Scallops. If sea scallops, cut each to the size of bay scallops or the tip of your little finger. Dry the scallops between paper towels and refrigerate. Peel, devein and if necessary split each Shrimp, *see Notes. Rinse the shrimp, dry between paper towels and refrigerate separate from the scallops. Drain the canned Crab and refrigerate separate from the other seafood.
Fresh squeeze and measure the Lemon Juice and set aside. Slice the Green Onions and set aside. Peel and trim the Garlic and set aside. Mince, measure and combine the Basil and Italian Parsley. Measure and combine the Fennel Seeds, Nutmeg, Celery Salt and White Pepper and set aside. Measure and set aside the Parmesan Cheese, Flour and Half and Half. Slice or shred the Mozzarella Cheese if necessary. Lightly brush or wipe the Olive Oil on the inside of your deepest 9x11.5" or larger pan.
I recently learned that you can use the microwave to more easily wilt spinach and more quickly than steaming it. So, cram the Spinach Leaves into a microwave safe bowl, cover and microwave for 2 to 3 minutes on high, then stir to reduce to its wilted state and set aside.
Melt the Butter in a 3 quart or larger pot. Using a garlic press, press the garlic into the butter and sauté for 1/2 to 1 minute. Turn off the heat. Add the flour and stir to blend well. Slowly blend in the half and half and Evaporated Milk, a little at a time at first, then the rest after returning to medium heat and stir until it comes to a boil, stirring constantly once it starts to thicken. Reduce the heat to simmer and stir in the cream cheese, the lemon juice and the parsley/basil and spice mixtures. Heat and stir until the cream cheese is completely blended in. Stir in the scallops and three minutes later stir in the shrimp and cook until the shrimp turn pink, about two more minutes. Add the crab, Parmesan cheese, spinach and green onions and stir to blend. Cover and turn off the heat.
Preheat an oven to 375°F.
Boil the lasagna noodles for 80% or 4/5 of the amount of time it specifies on the package. When the noodles have boiled the calculated time, drain most of the water and slowly add cold water until the water is tepid and you can hold your hand in it. Remove 1/4 of the noodles, let drain, and lay flat to cover the bottom of the oiled pan. Evenly spread 1/4 of the seafood sauce over the noodles. Cover with a layer of 1/4 of the mozzarella cheese. Repeat this sequence of layers 3 more times.
Bake for 20 to 30 minutes until the sauce is bubbly and the cheese on top is browned. Remove from the oven and allow it to cool 15 to 20 minutes before serving.
*Raw shrimp are preferred over cooked and if you get 50-60 count per pound or less (i.e., larger), slice each in half lengthwise. If you use cooked shrimp, add them with the crab 5 minutes after you've added the scallops.
You can prepare the sauce in advance, up to the point of adding the seafood, then cool, cover and refrigerate. When making the Lasagna, slowly bring the sauce back to steaming hot, near boiling temperature and continue with the addition of the seafood. If you do this, don't prep the seafood until the day you make the Lasagna.
Source: My creation influenced by online recipes
Yield: 1 9x13" pan
Nutrition Facts per Serving:
40g Fat (50.4% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
5 Lean Meat
1/2 Non-Fat Milk
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