Seafood Lasagna
Ingredients
- 9-10 Lasagna pasta Fresh
- 1 cup White Wine
- ½ Lemon Juice
- 2 tbsp Fresh parsley
- 500 g Shrimp 26/30
- 60 ml Butter
- 500 g Big Scallop
- ½ tsp Garlic flower
- 284 ml Sea Clam 1 can
- 1 cup Mozzarella Shredded
- Asparagus
Bechamel sauce
- 60 ml Instant Flour More may be needed
- 310 ml Light cream or 2% milk, hot
- 1 cup Gruyère Shredded
- ¼ tsp Nutmeg powder
- Ground black pepper
Instructions
- Prepare the noodles, if not using fresh.
- In a frying pan, combine white wine, lemon juice and parsley. As soon as the shrimp turn pink, remove them from the heat with a spoon and drain them. Keep the shrimps and cooking juices separately.
- In the same pan, heat some butter. Grilled the scallop and garlic flower at medium high heat until they are lightly colored. Watch out to not overcook them.
- Drain the clams, taking care to recover the liquid. Add this liquid to the cooking juice of the shrimps and
- In a small saucepan, reduce the cooking juices by half.
- In a non-stick skillet, melt the remaining butter without browning. Add the instant flour and mix until a roux is obtained. Gradually stir in reduced seafood juice.
- Add the light cream or milk, stirring constantly. Cook over very low heat for 7 to 8 minutes. Check frequently to prevent the sauce from sticking. Two minutes before the end of cooking, add the gruyere, nutmeg and pepper. If necessary, adjust the consistency of the bechamel with milk and flour.
- Incorporate shrimp, scallops and clams.
- Preheat the oven at 350F.
- In a 20 cm x 20 cm (8 "x 8") oven baking dish, mix the lasagna, alternating sauce and pasta. (If desired, add a few mozzarella and asparagus stalks between each row). Sprinkle the mozzarella on top.
- Bake for 35 to 40 minutes (the cooking time may vary depending on your oven). 5 minutes from the end, put the oven to broil to cook the cheese.
- DONE