Seafood lasagna

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

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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

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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.