Creamy Seafood Lasagna

Creamy Seafood Lasagna

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If you can't get enough of seafood, then this is the recipe for you! This creamy lasagna is loaded with mussels, shrimp, salmon, and white fish for a dish you won't soon forget!

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Time needed

30 min preparation + 1 hour cooking

Serving Size / Yield

8 servings

Ingredients

  • 7 oz. baby spinach
  • 9 oz. dried lasagna noodles
  • 2 oz. Parmesan cheese, grated fine
  • Fish sauce:
  • 2 lb. fresh mussels, beards pulled off
  • 7 Tbs. white wine
  • 1 onion, chopped fine
  • 3 Tbs. oil
  • 1/2 red chili, deseeded and sliced fine
  • 1 clove garlic, peeled and squashed
  • 8 oz. frozen large shrimp, raw
  • 8 1/2 oz. skinless, boneless salmon fillets
  • 5 oz. white fish fillets
  • 1 Tbs. tomato puree
  • 1 Tbs. flat leaf parsley, chopped
  • Bechamel sauce:
  • 4 C. + 3 1/2 Tbs. milk
  • 1 small onion, halved through the root
  • 2 bay leaves
  • 1/4 whole nutmeg, grated fine
  • 6 Tbs. butter
  • 6 Tbs. flour

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Directions

Preheat the oven to 350 degrees.

To make the fish sauce, cook the mussels over high heat in 3 1/2 Tbs. wine, covered until the shells open, shaking the pan frequently. Tip the mussels into a colander placed over a bowl to collect the liquid. Remove the mussels from the shells and set aside, discarding the shells and any mussels that have remained closed.

In a large skillet, saute the onion in oil. Add the chili and garlic, and cook for another 1 minute. Add the frozen shrimp and the fish fillets. Add the rest of the wine and cook for a couple of minutes to reduce the liquid. Add 3 1/2 Tbs. mussel stock, the tomato puree, and the mussels. Simmer for 5 minutes. Season with salt and pepper and remove from heat. Stir in the parsley. Remove the garlic and flake the fish into chunks. Set aside.

To make the bechamel sauce, put the milk, onion, bay leaves, and grated nutmeg to a saucepan and season with salt and pepper. Bring to a gentle boil. Melt the putter in a small pan and stir in the flour. Cook for a few minutes to create a roux. Remove the bay and onion from the milk, then add the roux, whisking furiously. Cook until it thickens, season with salt and pepper to taste, and remove from heat. Cover the pan with saran wrap to prevent a film from forming.

Put 2 ladlefuls of the bechamel into the bottom of a 13x9 baking dish. Top with a layer of the seafood with some of the liquid, a layer of spinach and then lasagna noodles. Repeat 3 times and finish with a layer of bechamel. Sprinkle with the Parmesan cheese and bake for 40 minutes.

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