Creamy Seafood Lasagna

Creamy Seafood Lasagna

  , ,

September 15, 2014

If you want to use no-boil lasagna noodles, go ahead – but you may need more sauce, as they absorb more in order to reconstitute themselves in the oven. If you have fresh lasagna sheets, even better – boil them according to their package directions, or use them as you would no-boil noodles.

  • Makes: Serves 6-8.

Ingredients

12 dry lasagna noodles

1 Tbsp. canola oil

¼ cup butter

1 small onion, finely chopped

2 garlic cloves, crushed

¼ cup all-purpose flour

4 cups (1 L) half & half or 2% milk

½ lb (250 g) cod, halibut or other whitefish, cut into bite-sized pieces

½ lb (250 g) scallops, halved or quartered if large

½ lb (250 g) small shrimp, raw or cooked

1 cup freshly grated Canadian Parmesan cheese

freshly ground black pepper

2-3 cups grated Canadian Parmesan, Asiago, aged Gouda, aged white cheddar, or a combination

Directions

1In a large pot of salted water, cook the lasagna noodles according to the package directions, or until al dente. Run them under cool water in a colander to stop them from cooking.

2Meanwhile, in a large, heavy skillet, heat the oil and butter over medium-high heat. Once the foaming subsides, cook the onion for 4-5 minutes, until soft. Add the garlic and cook for another minute, then stir in the flour. Whisk in the milk and bring to a simmer, then reduce the heat and cook for a minute or two, until the sauce has thickened.

3Add the fish, scallops and shrimp (if they’re raw) and cook for 2-3 minutes, just until they’re cooked through. Stir in the Parmesan and pepper – and the shrimp, if they’re already cooked. Remove from the heat and set aside.

4Preheat the oven to 350F. Butter a 9×13 or similar sized casserole dish – one that will accommodate 3 lasagna noodles in a single layer – and spread about 1/4 cup of the sauce (try to leave out any chunks of seafood) in the bottom. Lay 3 cooked lasagna noodles overtop, then spread over about half the seafood mixture. Lay another 3 noodles on top, then the rest of the seafood mixture, holding back about ½ cup of the sauce (again, without much in the way of seafood). Lay the final 3 noodles on top, and spread with the reserved sauce. Sprinkle with Parmesan, Asiago, Gouda, aged cheddar, or a combination.

5Bake for 1 hour, or until bubbly and golden. Let sit for 10 minutes before cutting and serving.

00:00
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.