K
Kate Heeringa
Guest
Seafood Lasagna
3 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
5 cups canned plum tomatoes, packed in tomato puree
1/2 cup dry white wine
1/2 cup chopped fresh basil
2 teaspoons fennel seeds
salt and freshly ground pepper to taste
1 cup heavy or whipping cream
2 tablespoons pernod
1 pound medium size shrimp, shelled, deveined and poached briefly
1 pound scallops, poached briefly
3 dozen mussels, steamed and shelled
2 dozen littleneck clams, steamed and shelled
1 1/4 pounds lasagna noodles, preferably fresh tomato noodles
Filling:
3 cups ricotta cheese
8 ounces cream cheese, at room temperature
2 eggs
1 10 ounce package spinach, cooked, drained and chopped
1 pound cooked lump crab meat, shredded
1 sweet red pepper, seeded, cored and diced
1 bunch green onions, sliced
1/2 cup chopped fresh basil
salt and freshly ground black pepper to taste
1 1/2 pounds mozzarella cheese, thinly sliced
To make seafood sauce, heat the oil in a large skillet over medium high
heat. Add the onion and garlic and saute for 5 minutes. Add the tomatoes
with the puree and cook for 5 minutes more. Stir in the wine, basil,
fennel seeds and 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 350F. Cook the lasagna noodles in
boiling salted water until tender but still firm. 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
spinach, crab meat, red pepper, scallions, basil and salt and pepper to
taste. Butter a large rectangular baking pan. Spread a thin layer of the
sauce, on the bottom of the pan. Cover with a layer of noodles. Top with
half the filling, then half the seafood sauce. Cover the sauce with a
layer of 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 cheese. Bake the lasagna until bubbling
and browned, about 50 minutes. Let stand for 10 minutes before serving.
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3 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
5 cups canned plum tomatoes, packed in tomato puree
1/2 cup dry white wine
1/2 cup chopped fresh basil
2 teaspoons fennel seeds
salt and freshly ground pepper to taste
1 cup heavy or whipping cream
2 tablespoons pernod
1 pound medium size shrimp, shelled, deveined and poached briefly
1 pound scallops, poached briefly
3 dozen mussels, steamed and shelled
2 dozen littleneck clams, steamed and shelled
1 1/4 pounds lasagna noodles, preferably fresh tomato noodles
Filling:
3 cups ricotta cheese
8 ounces cream cheese, at room temperature
2 eggs
1 10 ounce package spinach, cooked, drained and chopped
1 pound cooked lump crab meat, shredded
1 sweet red pepper, seeded, cored and diced
1 bunch green onions, sliced
1/2 cup chopped fresh basil
salt and freshly ground black pepper to taste
1 1/2 pounds mozzarella cheese, thinly sliced
To make seafood sauce, heat the oil in a large skillet over medium high
heat. Add the onion and garlic and saute for 5 minutes. Add the tomatoes
with the puree and cook for 5 minutes more. Stir in the wine, basil,
fennel seeds and 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 350F. Cook the lasagna noodles in
boiling salted water until tender but still firm. 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
spinach, crab meat, red pepper, scallions, basil and salt and pepper to
taste. Butter a large rectangular baking pan. Spread a thin layer of the
sauce, on the bottom of the pan. Cover with a layer of noodles. Top with
half the filling, then half the seafood sauce. Cover the sauce with a
layer of 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 cheese. Bake the lasagna until bubbling
and browned, about 50 minutes. Let stand for 10 minutes before serving.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/