Prep. time: 45 minutes
Cook Time: 40 minutes
Difficulty: 2 out of 5
Serve: 6-8
Ingredients:
1 lb lasagna sheets
1 lb medium shrimp
1 lb bay scallops
16 oz lump crabmeat (or lobster tails)
1/2 cup white wine
2 tbs olive oil
3 tbsp butter
2 cups fresh spinach
1 glove garlic
1/2 onion, chopped
2 cup shredded Mozzarella
1 cup shredded Parmesan cheese
Salt qb
Pepper qb
White Sauce:
3.5 oz.(100gr) of butter
3.5 oz.(100gr) of Flour 00
1 liter of milk
1 pinch grated nutmeg
Sea salt to taste
Preparations:
Cook pasta according to package directions, drain and separate. Don’t overcook the noodles. Just boil until al dente. Remember, we still have to bake this stuff.
White Sauce:
To prepare the sauce, place the milk in a small saucepan to heat flavored the milk with nutmeg and a pinch of salt . In an other sauce pan melt the butter over low heat then turn off the heat and add the sifted flour, stirring with a whisk to avoid lumps. Then put on low heat and stir until it becomes golden brown (Roux)
Add the milk little bit at the time to the roux, stirring vigorously with a whisk, let it cook for 5-6 minutes on low heat (keep whisking) until the sauce has thickened and begins to boil. your sauce is ready.
In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Add scallops, shrimp and crab. Add wine, reduce heat, sauté uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Add some salt and pepper. Set seafood mixture aside And drain from any liquid.
Next saute garlic in oil, add fresh spinach, seasoned with salt and pepper. Sauté until spinach has wilted. Remove spinach from the pan and set aside. Preheat oven to 350°. Spread some white sauce into a greased 13x9-in. baking dish, place 3 noodles side by side, top with little bit of sauce, next top with 1/3 of seafood mixture, spinach, mozzarella and Parmesan. Repeat two more times topping with remaining sauce, mozzarella and parmesan cheese.Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
This Seafood Lasagna is sure to be a crowd pleaser!
Chef tips:
You can make this in advance and freeze it. I recommend cover it tightly with plastic wrap and then foil before freezing.
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