Sunday, 26 July 2020

SEAFOOD LASAGNA


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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