This image courtesy of Joseph DeLeo This lasagne is much lighter and a little less rich than the typical lasagne. To allow the delicate seafood flavors and the flavor of the fresh basil to predominate, a mildly flavored mozzarella is the only cheese used. Serves8 Preparation Time45 min Preparation Time – Text45 minutes Cooking Time50…
This image courtesy of Joseph DeLeo
This lasagne is much lighter and a little less rich than the typical lasagne. To allow the delicate seafood flavors and the flavor of the fresh basil to predominate, a mildly flavored mozzarella is the only cheese used.
Preparation Time45 min
Preparation Time – Text45 minutes
Cooking Time50 min
Cooking Time – Text50
Total Timeunder 2 hours
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Taste and Texturecheesy, herby, savory, tangy
Type of Dishcasserole
- 2 tablespoons olive oil
- 1 medium leek, white part only, rinsed well and finely chopped
- 1 can (28 ounces) Italian-style plum tomatoes with juices
- 1 tablespoon tomato paste
- 8 ounces shrimp, shelled, deveined, and coarsely chopped
- 8 ounces medium-size sea scallops, sliced thin
- 1 pound boneless and skinless fish fillet (haddock, sole, or snapper), cut into 1-inch pieces
- 12 fresh basil leaves, tom in half
- 15 spinach and/or plain lasagne noodles
- 1½ pounds mozzarella cheese, coarsely shredded or sliced thin
Heat the oil in a medium skillet; add the leek; sauté until tender, about 10 minutes. Stir in the tomatoes and paste. Cook, stirring and breaking tomatoes with the side of a spoon, until mixture boils. Simmer, uncovered, until the sauce is slightly thickened, about 20 minutes. Season with salt and pepper.
Stir in the shrimp, scallops, and fish fillet; add a few pieces of the tom basil leaves. Cover and cook over low heat 10 minutes. Do not boil or overcook.
Meanwhile, cook the lasagne noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. Place noodles in a large bowl of cool water until ready to use.
Heat oven to 350°F. Select a 9 × 13-inch shallow baking dish. Spoon ½ cup of the sauce into the bottom of the dish. Lift the lasagne noodles individually from the water and blot dry on paper toweling. Arrange a single layer of 5 overlapping noodles on the bottom of the dish.
Spoon a third of the sauce and seafood over the noodles. Sprinkle with a third of the basil and top with a third of the mozzarella. Repeat with the next two layers.
Bake until the cheese is bubbly and edges browned, about 50 minutes. Let stand 15 minutes before cutting and serving.
1988 John Boswell Management
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