Fishes & seafood , Pastas & noodles , Main dishes

Seafood lasagna

Name: Seafood lasagna
Prep time: 45 min
Cook time: 40 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 13 lasagna; 500 g shrimps 41-50 caliber, shelled and tails removed; 500 g scallops 80-12 caliber; Olive oil; 1/2 teaspoon garlic powder; 320 g Oka Artisan cheese, grated; 320 g grated smoked Fontina cheese, grated; 1/2 cup grated Parmesan cheese; Salt and pepper from the mill; 1/3 cup butter; 1 small yellow onion, finely chopped; 2 garlic cloves, finely chopped; 1/3 cup flour; 2 cups milk; 2 cups chicken broth, hot; 1 1/2 cup grated Parmesan cheese; 1/2 tablespoon Italian spices; 2 pinches nutmeg

Preparation 45 min
Cooking 40 min
Servings 6 to 8
Freezing Absolutely

I was asked to create a seafood lasagna so here it is! I have to admit it’s almost some cheese with lasagna hahaha! The sauce is just perfect, in my opinion. Enjoy your lunch !

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Ingredients for the lasagna

13 lasagna
500 g shrimps 41-50 caliber, shelled and tails removed
500 g scallops 80-12 caliber
Olive oil
1/2 teaspoon garlic powder
320 g Oka Artisan cheese, grated
320 g grated smoked Fontina cheese, grated
1/2 cup grated Parmesan cheese
Salt and pepper from the mill

Ingredients for the sauce

1/3 cup butter
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup flour
2 cups milk
2 cups chicken broth, hot
1 1/2 cup grated Parmesan cheese
1/2 tablespoon Italian spices
2 pinches nutmeg

Preparation

Preheat the oven to 400°F.
In a large saucepan filled with salted boiling water, cook the lasagna al dente according to package directions. Pour into a colander, rinse with cold water to stop the cooking and drain. Drizzle a thin dash of olive oil and toss gently to coat. Set aside.
On several paper towels, put the seafood and press well to remove as much water as possible. Repeat 2-3 times if necessary. Set aside.
Start the sauce. In a saucepan over medium heat, melt the butter and add the onion and garlic. Cook 3 to 4 minutes, stirring.
Add the flour, mix and cook for 2 minutes, stirring.
Add milk and whisk to break up lumps. Add the chicken broth, Parmesan, Italian spices, nutmeg, season with salt and pepper and mix. Cook for 4 to 5 minutes, stirring, until the sauce thickens. Remove from heat and reserve.
In a large skillet over high heat, pour a thin drizzle of olive oil, add the seafood, garlic powder, season with salt and pepper and mix. Cook 3 to 4 minutes until the shrimps are pink. Pour into the sauce and mix.
In a large bowl, add the cheese and mix.
In a large lasagna baking dish, pour a small ladle of sauce into the bottom and spread. Add a row of lasagna, a few ladles of sauce and about 1/4 of the cheese. Add another row of lasagna, a few ladles of sauce and 1/4 of the cheese. Add a row of lasagna, a few ladles of sauce and add the last row of lasagna. Pour the rest of the sauce and bury with the rest of the cheese.
Place in the oven and cook for 12 minutes. Set the oven to BROIL and cook for 3 to 4 minutes or until the cheese is golden brown. Let stand 10 minutes before cutting and serving.

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