Creamy Seafood Lasagna

Creamy Seafood Lasagna

AuthorJulie

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.

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

1

In 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.

2

Meanwhile, 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.

3

Add 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.

4

Preheat 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.

5

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

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

1

In 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.

2

Meanwhile, 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.

3

Add 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.

4

Preheat 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.

5

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

Creamy Seafood Lasagna
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