Seafood Lasagna (Lasagna di Pesce)

By Ellie

8 Person

90 Minutes

355 Calories

Shrimp, sole and salmon come together in a beautiful lasagna dish. Serve with an arugula salad and crusty whole-grain baguette.

Ingredients

2 tbsp. chopped fresh parsley
2 tbsp. freshly grated Parmesan cheese
⅓ cup fine dry breadcrumbs
Pinch of cayenne
2 tbsp. lemon juice
⅓ cup all-purpose flour
Salt and freshly ground pepper, to taste
⅓ cup chopped fresh basil
12 oz. fresh mushrooms, sliced (4 cups)
2 cloves garlic, minced
3 anchovy fillets, rinsed and chopped
2 tbsp. finely chopped shallot
2½ tbsp. extra-virgin olive oil, divided
8 oz. fresh salmon fillet, skinned and cut into ½-inch pieces
1 pound fresh Pacific sole fillet, cut into ½-inch pieces
1 pound fresh medium shrimp, peeled, deveined and chopped
1 cup water
1 cup white wine
2 cups bottled clam juice
8 oz. no-boil lasagna noodles

Method

01

Place lasagna noodles in a large bowl of warm water and let soak, stirring occasionally, until pliable, at least 10 minutes.
02

Meanwhile, combine clam juice, wine and water in a large deep skillet. 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.
03

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.
04

Heat 1½ teaspoons oil in the pan 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 the seafood. Add any accumulated juices to the reserved poaching liquid. Measure out 3½ cups hot liquid, adding water if necessary.
05

Heat the remaining 2 tablespoons oil in a large heavy saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Add the reserved poaching liquid and bring to a simmer, whisking, until smooth and thickened to the consistency of heavy cream, 5 to 6 minutes. Add lemon juice and season with salt, pepper and cayenne. Reserve 1½ cups sauce; gently mix seafood mixture into remaining sauce.
06

Preheat oven to 350°F. Coat a 9-by-13- ½-inch baking dish with cooking spray.
07

Spoon ½ cup reserved sauce into the prepared dish. Drain the noodles and blot dry. Alternate 4 layers of noodles and 3 layers of the seafood mixture in dish, starting and ending with noodles. Spread remaining 1 cup sauce over the top, coating the noodles completely.
08

Cover the lasagna with foil and bake for 25 minutes. Uncover, sprinkle with breadcrumbs and Parmesan and bake until golden and bubbly, 15 to 20 minutes more. Let stand for 10 minutes. Garnish with parsley and serve.
09

Make Ahead Tip: Prepare through Step 7. The lasagna will keep, covered, in the refrigerator for up to 1 day or in the freezer for up to 1 month. Thaw in the refrigerator before baking.

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Seafood Lasagna (Lasagna di Pesce)

4.2

( By Ellie )

Shrimp, sole and salmon come together in a beautiful lasagna dish. Serve with an arugula salad and crusty whole-grain baguette.

01 Information

Grade easy
Serving 8 servings
Calorie 355 Kcal
Prep Time 60 Mins
Cook Time 30 Mins
Total Time 90 Mins

02 Ingredients

2 tbsp. chopped fresh parsley

2 tbsp. freshly grated Parmesan cheese

⅓ cup fine dry breadcrumbs

Pinch of cayenne

2 tbsp. lemon juice

⅓ cup all-purpose flour

Salt and freshly ground pepper, to taste

⅓ cup chopped fresh basil

12 oz. fresh mushrooms, sliced (4 cups)

2 cloves garlic, minced

3 anchovy fillets, rinsed and chopped

2 tbsp. finely chopped shallot

2½ tbsp. extra-virgin olive oil, divided

8 oz. fresh salmon fillet, skinned and cut into ½-inch pieces

1 pound fresh Pacific sole fillet, cut into ½-inch pieces

1 pound fresh medium shrimp, peeled, deveined and chopped

1 cup water

1 cup white wine

2 cups bottled clam juice

8 oz. no-boil lasagna noodles

03 Method

Step 1

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

Step 2

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

Step 3

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.

Step 4

Heat 1½ teaspoons oil in the pan 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 the seafood. Add any accumulated juices to the reserved poaching liquid. Measure out 3½ cups hot liquid, adding water if necessary.

Step 5

Heat the remaining 2 tablespoons oil in a large heavy saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Add the reserved poaching liquid and bring to a simmer, whisking, until smooth and thickened to the consistency of heavy cream, 5 to 6 minutes. Add lemon juice and season with salt, pepper and cayenne. Reserve 1½ cups sauce; gently mix seafood mixture into remaining sauce.

Step 6

Preheat oven to 350°F. Coat a 9-by-13- ½-inch baking dish with cooking spray.

Step 7

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

Step 8

Cover the lasagna with foil and bake for 25 minutes. Uncover, sprinkle with breadcrumbs and Parmesan and bake until golden and bubbly, 15 to 20 minutes more. Let stand for 10 minutes. Garnish with parsley and serve.

Step 9

Make Ahead Tip: Prepare through Step 7. The lasagna will keep, covered, in the refrigerator for up to 1 day or in the freezer for up to 1 month. Thaw in the refrigerator before baking.

04 Author