Seafood Lasagne

Submitted by: Doris Smith

Serves: 10-12

Ingredients

Sauce:
3 T olive oil
1 large onion, chopped
4 cloves garlic, minced
5 C canned plum tomatoes (packed in purée)
½ C dry white wine
½ C chopped fresh basil
2 t fennel seeds
1 C whipping cream
2 T Pernod (or other anisette)
1 lb medium shrimp, shelled & deveined
1 lb scallops
1 can baby clams, drained
Filling:
3 C ricotta
8 oz cream cheese, room temperature
2 eggs
1 can crabmeat
10-oz package spinach, thawed & squeezed dry
1 red bell pepper, seeded, cored, and diced
½ C chopped fresh basil
1 lb mozzarella, shredded

Pasta
9-12 wide lasagne noodles

Method

To make the seafood sauce, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 5 minutes. Add the tomatoes with the purée and cook for 5 minutes more. Stir in the wine, basil, fennel seeds; add salt and pepper to taste. Simmer uncovered over medium heat for 45 minutes, stirring occasionally.

Stir the cream into the sauce and then the Pernod. Stir in all the shellfish and simmer 5 minutes. Remove from the heat.

Preheat oven to 350 F.

Cook the lasagne noodles according to package directions. Drain and cool under cold running water.

To make the filling, beat the ricotta, cream cheese, and eggs in a mixing bowl with a wooden spoon until smooth. Stir in the spinach, red pepper, basil; add salt and pepper to taste.

Spread a thin layer of the sauce without any shellfish on the bottom of a large rectangular baking pan. Cover with a layer of noodles. Top with half the filling, then half the seafood sauce. Cover the sauce with a layer of the mozzarella

Place another layer of noodles over the mozzarella and spread with the remaining filling. Top with another layer of mozzarella. Add a final layer of noodles and then the remaining seafood sauce. Cover with the remaining mozzarella.

Bake the lasagne until bubbling and browned, about 50 minutes. Let stand for 10 minutes before serving.

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