Special seafood lasagna

Yield: 4 Servings

Measure Ingredient
½ pounds No-boil lasagna
2 cups Clam juice
1 cup White wine
1 cup Water
1 pounds Fresh medium shrimp; peel,devein,chop
1 pounds Fresh sole fillet; cut in 1/2" pieces
2½ tablespoon Olive oil
2 tablespoons Shallot; finely chopped
3 Anchovy fillets; rinse, chop
2 Cloves garlic; minced
12 ounces Fresh mushrooms; sliced
⅓ cup Fresh basil; chopped
Salt and Freshly ground black pepper; to taste
⅓ cup All-purpose flour
2 tablespoons Fresh lemon juice
1 pinch Cayenne
⅓ cup Fine dry breadcrumbs
2 tablespoons Parmesan cheese; fresh grated
2 tablespoons Fresh parsley; chopped

Place lasagna noodles in a large bowl of warm water and let soak, stirring occasionally, until pliable, at least 10 minutes.

Meanwhile, in a large deep skillet, combine clam juice, wine and water.

Bring to a simmer. Reduce heat to medium-low and add shrimp. Poach until pink, about 40 seconds. Remove with a slotted spoon and transfer to a colander over a bowl.

Add sole and salmon to poaching liquid. Poach until just opaque, about 1 minute. Remove with a slotted spoon and place in colander with shrimp. Let drain. Strain poaching liquid through a fine sieve and set aside. Wipe pan dry.

In the same pan, heat ½ tablespoon oil over medium-high heat. Add shallots, anchovies and garlic and cook, mashing anchovies into a paste, for about 1 minute. Add mushrooms and saute until browned, about 2 minutes.

Add basil and season with salt and pepper. Transfer to colander with seafood. Add accumulated juices to reserved poaching liquid. Measure out 3½ cups hot liquid, adding water if necessary.

In a large heavy saucepan, heat remaing 2 tablespoons oil over medium heat.

Add flour and cook, whisking constantly, for 1 minute. Add reserved poaching liquid and bring to a simmer, whisking, until smooth and thicknened to the consistency of heavy cream, t to 6 minutes. Add lemon juice and seaso with salt, pepper and cayenne. Reserve 1 ½ cups sauce; gently mix seafood mixture into remaining sauce.

Preheat oven to 350øF. Lightly oil a 9-by-13 ½-inch baking dish or coat it with nonstick spray.

Spoon ½ cup reserved sauce into prepared dish. Drain noodles and blot dry. Alternate 4 layers of njoodles and 3 layers of seafood mixture in dish, starting and ending with noodles. Spread remaing 1 cup sauce over the top, coating noodles completely.

Cover lasagna with aluminum foil and bake for 25 minutes. Uncover, sprinkle with breadcrumbs and Parmesn and bake for 15 to 20 minutes more, or until golden and bubbly. Set stand for 10 minutes. Garnish with parsley and serve.

NOTES : The lasagna will kep, covered, in the refrigerator for up to 1 da= y or in the freezer for up to 1 month. Thaw in the refrigerator before b= aking.

Recipe by: Eating Well (November 1997) Posted to recipelu-digest by Nesb2 <Nesb2@...> on Mar 4, 1998

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