Creamy Seafood Lasagna

published about 2 hours ago

This lasagna combines many of life’s greatest pleasures — creamy cheese, perfectly al dente pasta, and decadent seafood — into an upscale lasagna. With a homemade white sauce and lots of lobster, crab, and shrimp, it hits the spot in a major way — and it will make you forget about the bad rap that the combination of cheese and seafood often gets.

While lasagna might seem to be a bit of a tedious project, it’s quite easy to make if you approach the recipe in steps (which is also a great tip for any layered dish ). Plus, at the end of it, you’ll have enough lasagna to serve the whole neighborhood. Assembling this dish starts with the prep: Gather your ingredients and then focus on one section at a time. Once you have each element prepared, set aside each one in bowls in the order you are going to use them, then layer it all up. Don’t worry about messing up any of the layers. We guarantee it will still look and taste great: The most important step is just getting everything into the pan!

Should I Use Red or White Sauce?

Some of the most popular lasagna recipes we’ve tried call for red sauce. But for this recipe we decided a creamy white sauce was best,

What’s the Best Type of Seafood to Use in Seafood Lasagna?

Seafood that can hold up to a little time in the oven and won’t overpower the flavor of the entire dish work best. Shellfish is ideal, while fish fillets should be avoided.

Credit: Laura Rege

What Cheese Pairs Best with Seafood?

While some Italian grandmas (speaking of mine in particular) might tell you that no seafood pairs well with cheese, the truth is that seafood tastes delicious with a variety of cheese. Below are some favorites.

Parmesan
Pecorino Romano
Mozzarella
Cheddar
Fontina

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Seafood Lasagna

Yield Serves 12

Prep time 15 minutes

Cook time 1 hour 5 minutes

tree-nut-free
pork-free
peanut-free

Per serving, based on 12 servings. (% daily value)

Calories 791
Fat 47.4 g (72.9%)
Saturated 24.4 g (121.9%)
Carbs 41.4 g (13.8%)
Fiber 1.6 g (6.6%)
Sugars 5.4 g
Protein 47.5 g (94.9%)
Sodium 1287.4 mg (53.6%)

Ingredients

For the cream sauce:

4 tablespoons
unsalted butter
1/4 cup
all-purpose flour
One (8-ounce) bottle clam juice
3 cups
whole milk
1 1/2 teaspoons
kosher salt
1/4 teaspoon
freshly ground black pepper

For the lasagna:

1 pound
lasagna noodles
2 3/4 teaspoons
kosher salt, plus more for cooking pasta, divided
Olive oil, for noodles (if necessary)
1 bunch
fresh parsley
1
lemon
4
garlic cloves
4 tablespoons
unsalted butter
1/2 cup
dry white wine, such as Sauvignon Blanc
1 pound
tiny shrimp (I used 70/90)
3 cups
part-skim ricotta
1 1/2 ounces
Parmesan cheese, finely grated (about 3/4 cup or scant 1/2 cup store-bought grated)
1/2 teaspoon
freshly ground black pepper
1/2 pound
lump crab meat
1/2 pound
cooked and chopped lobster meat
4 cups
shredded mozzarella cheese
Cooking spray

Instructions

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Make the cream sauce:

Melt 4 tablespoons butter in a medium saucepan over medium heat. Add 1/4 cup all-purpose flour and cook, stirring until very lightly toasted, 2 minutes more. While whisking, slowly pour 1 (8-ounce jar) clam juice then 3 cups milk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer until thickened, 8 to 10 minutes more. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and season with kosher salt and black pepper if needed.
Meanwhile, cook the noodles in a large pot of salted boiling water according to package directions until al dente. Drain, rinse to cool, and drain well. Arrange on a large baking sheet, coating noodles with olive oil and overlapping them slightly if necessary.
Pick the leaves from 1 bunch fresh parsley and chop until you have 1/4 cup finely chopped leaves for the sauce. Chop about 1 tablespoon more and set aside for serving. Juice 1 lemon until you have 1 tablespoon of juice. Finely chop the 4 cloves of garlic.
In a large skillet, melt 4 tablespoons unsalted butter over medium heat. Add the chopped garlic and cook, stirring until golden, about 3 minute. Pour in 1/2 cup wine and boil until the wine is reduced, about 3 minutes. Stir in 1 pound tiny shrimp and cook, stirring occasionally, until shrimp are pink and just cooked through, about 4 minutes. Remove skillet from the heat and stir in 1/4 cup chopped parsley, the lemon juice, and 1/4 teaspoon kosher salt. Taste and season with kosher salt if needed.
Meanwhile, in a medium bowl mix 3 cups part-skim ricotta with 3/4 cup finely grated Parmesan. Season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and season with kosher salt and black pepper if needed.

Assemble the lasagna:

Spread a thin layer of cream sauce (1/2 cup) in the bottom of a 9x13-inch inch baking dish. Arrange a layer of overlapping noodles over the cream sauce (1/3 of the noodles). Spread half the ricotta mixture over the noodles and evenly arrange half the shrimp, half the lobster, and half the crab over the ricotta. Sprinkle with 1 cup of the mozzarella and dollop with one third of the remaining cream sauce (about 1 cup). Repeat another layer with another 1/3 of the noodles; the remaining ricotta; the remaining shrimp, lobster, and crab; another cup of the mozzarella; and another third of the remaining cream sauce (about 1 cup). Top with the remaining lasagna noodles, remaining cream sauce (about 1 cup), and remaining 1 1/2 cups mozzarella.
Grease a large piece of aluminum foil with cooking spray then, greased-side down, loosely cover the lasagna with the foil and bake for 30 minutes. Remove the foil and bake until golden and bubbly, 20 to 25 minutes more. Let cool for at least 15 minutes before slicing. Garnish with remaining 1 tablespoon chopped parsley before serving.

Source : food

The Cinnamon

This Creamy White Lasagna Will Change Your Mind About Seafood and Cheese