The holidays are coming and I’m thinking about what to make to share with family. We traditionally eat fish or seafood on Christmas eve so I thought a seafood lasagne would be a fun twist.
Since I’ve never made one I decided to google it. I was inspired by the recipe on this website.
Now I rarely make anything according to the recipe so now I need to document what I actually did so I won’t forget.
2 Tbsp butter
3 leeks, white parts only, chopped
1 pkg frozen spinach, thawed and squeezed of excess water
300ml part-skim ricotta cheese
1 ball Mozzarella cheese, grated – set some aside for the top of the lasagne
1 box lasagna noodles, cooked for 5 minutes and drained
6 Tbsp butter
2 tsp chopped garlic
9 Tbsp flour
6 cups milk
Freshly ground white pepper
2 Tbsp butter
1 tsp chopped garlic
1 lb small scallops
1 lb shrimp, peeled, tails removed, and deveined
Saute the leeks in butter. Cook until soft. Add salt to taste and let cool.
While the leeks are cooking make the white sauce by melting the butter, adding the garlic and cooking a bit then add the flour. Stir and let simmer a bit until the flour cooks but does not brown. Add the milk and keep stirring until it thickens and comes to a boil without scorching.
When the spinach is thawed and the leeks are cooled, combine everything for the spinach/cheese layer and add one cup of the white sauce.
For the seafood layer melt the butter and add the garlic. Cook a bit but do not let the garlic brown. Add the seafood and cook until the shrimp is pink and the scallops are opaque. Add two cups of the white sauce and remove from heat.
When you’re ready to assemble place some white sauce on the bottom of a 9×13 dish. Layer 4 lasagne noodles along the bottom, top with half the spinach/cheese mixture. Top with four more noodles. Layer the whole seafood mixture on top. Layer four more noodles and top with the rest of the spinach/cheese mix. Add some of the white sauce but be sure to leave enough for the top of the lasagne.
Top with four more noodles, the rest of the white sauce and the reserved grated mozarella.
Bake at 350 degrees for 55 minutes. Let sit for 15-20 minutes.
Depending on how deep your dish is, put a cookie sheet in the tray under the dish to catch any spills if it bubbles over.
Enjoy or watch your family enjoy like I did.