Saturday, February 1, 2014

Seafood Lasagna


  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped fine
  • 1 cup dry white wine
  • 1 pound solid white fish, uncooked (cut fish into bite size pieces)
  • 10 large prawns, cut into small pieces
  • 1 cup crabmeat, cut up
  • 1 tsp lemon pepper
  • salt
  • fresh ground pepper
Herb Sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1/4 cup onion, finely minced
  • 1 small fennel bulb, chopped fine (approximately 1/2 cup)
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 2 tsp fresh basil
  • 2 tsp fresh thyme
  • 2 tsp fresh dill
  • 1 tsp lemon pepper
  • salt
  • fresh ground pepper
1 1/4 cup grated parmesan cheese
3 fresh pasta sheets

  1. Heat fist amount of oil until hot. Add garlic and onion and saute for 3-4 minutes. (do not allow to brown at all)
  2. Add wine and bring to a boil. Turn down and cook until wine is reduced to 1/2 cup. 
  3. Add seafood and cook only until prawns turn slightly pink. This will only take 4-5 minutes over medium heat. Salt and pepper.
  4. Place in a glass bowl, cover and place in refrigerator to cool. 
  5. To make herb sauce, heat oil until hot. Add garlic, onion and fennel. 
  6. Cook over medium heat for 4-5 minutes. (do not allow to brown)
  7. Add white wine and cook until it's reduced by half.
  8. Add cream and cook, stirring occasionally until reduced by half.
  9. Add the spices half way through the reducing time of the cream. Salt and pepper to taste.
  10. Allow mixture to cool.
  11. To assemble grease a baking pan. Spoon enough herb sauce into bottom of pan to barely coat.
  12. Top with a sheet of pasta.
  13. Top with seafood mixture, then a layer of herb sauce and then a sprinkle of parmesan cheese. 
  14. Continue to layer ingredients. End with a topping of herb sauce and parmesan cheese. 
  15. Bake uncovered in oven preheated to 350ยบ for 45-60 minutes.
NOTE: You can make both the seafood and the herb sauce mixtures ahead of time. You can assemble the whole lasagna earlier in the day. Cover well and refrigerate. Because it's cold it may take a little bit longer to bake. Make sure when baking that the middle is bubbly hot as well. If the outsides get too dark when baking you can loosely cover the edges with foil. Cut a hole in the foil so the middle continues to get the heat and browns nicely. 
Cooked broccoli or roasted asparagus, and crusty bread go well with this lasagna.


7 comments:

  1. This was delicious at your house Kathy! It seems fitting that we should have seafood as we watch the Seahawks play this weekend.. right?

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  2. this sounds good but i have some questions. first i take it that the 3 pasta sheets are like a layer of lasagna noodles? and what is the red ingredient in the picture of the lasagna?

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    Replies
    1. Good question. Yes, I used full pan sized fresh lasagna sheets. I purchased them in the fresh food isle of my local grocery store. You could use regular lasagna noodles. Cook as directed on the package, using enough to 'build' your lasagna with 3 layers. The 'red' is the crab meat.

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  3. What is please 'allow to bowl' ? what is pound of 'solid white fish in small pieces and where do I buy them? Thank you very much.

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    Replies
    1. Anonymous. I believe it says, bring to a boil.
      Solid white fish may be also called a 'firm' white fish. Inquire in the meat department of your supermarket. Some fish is firmer and holds it's shape better, others tend to almost fall apart or crumble when cut. Cut raw fish into bite sized pieces before adding to the recipe. I hope this helps you:)

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  4. Sounds great! Is there something one could substitute for the dry white wine?

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