This seafood lasagna is a bit of faff to make but worth every effort! A real dinner party centre piece and a total seafood lover's heaven.
Serves 5-6
INGREDIENTS
- 1 tablespoon butter
- 480g seafood (crab, prawns and scallops)
- 1 teaspoon garlic (chopped)
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 4 tablespoons butter
- 2 teaspoons garlic (chopped)
- 4 tablespoons flour
- 3 cups milk
- 1/2 cup parmigiano reggiano (grated)
- salt and pepper to taste
- 1/4 cup dill (chopped)
- 1 container ricotta cheese
- 300g frozen spinach (thawed and drained)
- 1 egg
- 1/2 cup parmigiano reggiano (grated)
- 1 cup mozzarella (grated)
- 400g fresh lasagna sheets
- 1/4 cup parmigiano reggiano (grated)
- 1/2 cup mozzarella (grated)
METHOD
- Heat the butter in a pan.
- Add the seafood and saute until cooked, just a few minutes and set the seafood aside.
- Add the garlic and saute until fragrant, about a minutes.
- Add the white wine and lemon juice, deglaze the pan, and simmer to reduce by half.
- Add the seafood and toss to coat.
FOR THE BÉCHAMEL SAUCE
- Melt the butter in a large sauce pan.
- Add the garlic and sauté until fragrant, about a minute.
- Add the flour and stir while cooking for a few minutes.
- Slowly whisk in the milk and simmer until it thickens.
- Remove from the heat and mix in the parmigiano reggiano, salt and pepper and dill.
FOR THE RICOTTA SPINACH FILLING
- Mix the ricotta, spinach, egg, parmesan, mozzarella and a cup of the white sauce.
ASSEMBLING
- Pour 1/4 cup of the white sauce over the bottom of a baking dish.
- Add a layer of lasagna sheets.
- Add a layer of half of the ricotta cheese mixture.
- Add a layer of lasagna sheets.
- Add a layer of all of the seafood and pour a cup of the white sauce over it.
- Add a layer of lasagna sheets.
- Add a layer of the remaining cheese mixture.
- Add a final layer of lasagna sheets.
- Pour 1/2 cup of the white sauce over the lasagna sheets and top with the parmesan and mozzarella.
- Bake in a preheated 180C oven until bubbling on the sides and golden brown on top, about 45-60 minutes.
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