Seafood lasagna

Name: Seafood lasagna
Prep time: 45 min
Cook time: 16 min
Total time: 1 h 1 min
Yield: 8 to 10
Cuisine: Québécoise
Ingredients: 13 lasagna noodles; 1 lb (500 g) shrimp, 41-50 count, peeled and tails removed; 1 lb (500 g) small scallops, 80-120 count; Olive oil; 1/2 teaspoon (2.5 ml) garlic powder; 3 cups (750 ml / 320 g) grated Oka Artisan cheese; 3 cups (750 ml / 320 g) grated smoked Fontina cheese; 1/2 cup (125 ml) grated Parmesan cheese; Salt and freshly ground pepper; 1/3 cup (80 ml) butter; 1 small yellow onion, finely chopped; 2 garlic cloves, finely chopped; 1/3 cup (80 ml) flour; 2 cups (500 ml) milk; 2 cups (500 ml) hot chicken broth; 1 1/2 cups (375 ml) grated Parmesan cheese; 1/2 tablespoon (7.5 ml) Italian seasoning; 1/8 teaspoon (0.5 ml) nutmeg

Preparation 45 min
Cooking 16 min
Servings 8 to 10
Freezing Absolutely

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Ingredients for the lasagna

13 lasagna noodles
1 lb (500 g) shrimp, 41-50 count, peeled and tails removed
1 lb (500 g) small scallops, 80-120 count
Olive oil
1/2 teaspoon (2.5 ml) garlic powder
3 cups (750 ml / 320 g) grated Oka Artisan cheese
3 cups (750 ml / 320 g) grated smoked Fontina cheese
1/2 cup (125 ml) grated Parmesan cheese
Salt and freshly ground pepper

Ingredients for the sauce

1/3 cup (80 ml) butter
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup (80 ml) flour
2 cups (500 ml) milk
2 cups (500 ml) hot chicken broth
1 1/2 cups (375 ml) grated Parmesan cheese
1/2 tablespoon (7.5 ml) Italian seasoning
1/8 teaspoon (0.5 ml) nutmeg

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Preparation

Preheat the oven to 400°F (200°C).
In a large saucepan filled with salted boiling water, cook the lasagna noodles 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 seasoning, 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 shrimp 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. Switch 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.