Friday, November 12, 2010

Seafood Lasagna

We tasted this some weeks ago at a family gathering. My kids, in fact, all of the kids there, absolutely devoured this dish. Every one of them went back for no less than thirds of this dish. If they had been allowed to sit on the kitchen floor in a ravenous huddle around the baking dish and scrape it clean with their graspy fingers, they would have. It amused the adults greatly.

Needless to say, I told my SIL that I would need that recipe. I am thankful that my kids are growing out of their pickiness. They have been gamely trying out new things I foist on them, but when I see that there is something that they seem to inhale off their plate and then request seconds of, well, I have to add it to my repertoire.

I won't lie to you: This is rich, with 4 cups of a cheese sauce, ricotta and seafood, but my goodness, is it tasty.

Seafood Lasagna

  • 1/2 cup butter (1 stick or 1/4-pound)
  • 1/2 cup all purpose flour
  • 2 cloves garlic, smashed and chopped
  • 2 cups milk
  • 2 cups vegetable or chicken broth (I used Better Than Bouillon No-Chicken Base)
  • 2 cups shredded mozzarella
  • 1/2 cup chopped onion
  • 2 t Old Bay
  • 12 uncooked lasagna noodles
  • 1 cup ricotta
  • 1/2 pound shrimp - I used frozen, cooked shrimp
  • 1/2 pound scallops - I used frozen scallops
  • 1/2 cup grated parm

  1. Thaw the seafood according to the package.

  2. Preheat the oven to 350.

  3. Saute the chopped onion in butter. Set aside once they are soft and translucent.

  4. Over low heat, melt the butter in a large saucepan. Once the butter is foamy, add the garlic and cook for a few minutes.

  5. Whisk in the flour and cook until the paste is golden and bubbly.

  6. Add the milk and broth, stirring constantly.

  7. Bring to a boil and then let boil for 1 minute, keep stirring.

  8. Lower heat and add the mozzarella, Old Bay and sauteed onions.

  9. Cook until the cheese has all melted.

  10. In a small bowl, mix together the ricotta and the grated parm.

  11. In another small bowl, mix together the shrimp and scallops.

  12. In an ungreased 9 x 13 baking dish, spread 1 cup of the cheese sauce on the bottom. Cover with 4 of the uncooked noodles, then spread more of the sauce on the noodles. Spread it out so that all of the noodles are lightly covered with the sauce.

  13. Spread half of the ricotta-parm mixture over the noodles, and then top with half of the seafood. Then ladle out more of the cheese sauce and top with 4 more noodles.

  14. Repeat one more time until all of the ricotta and seafood are layered in, top with sauce and then 4 more noodles and pour the remaining cheese sauce over the top. Let the excess sauce run down into the layers below.

  15. Top with extra grated parm and sprinkle a bit more Old Bay on top, then bake, uncovered for 40 minutes. Let sit for 10 minutes, then cut into pieces. If it seems soupy, put it back in the oven for another 10 minutes, then serve, with fresh shredded parm on top.

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