Seafood Lasagna

This recipe is submitted by the McCullough family and Worcester School Committee member Molly McCullough.

Seafood Lasagna

Seafood mixture ingredients:

• 1 Tb butter
• 1 Tb onion, finely chopped
• 1 clove garlic, minced
• 3/4 lb med raw shrimp, peeled and deveined
• 1 lb scallops, cut up if large
• 1/2 cup dry white wine
• Melt butter in skillet; sautéé onion and garlic till tender. Add shrimp and scallops. Salt & pepper to taste, and saute briefly. When shrimp starts to turn pink, add wine. Bring to a boil and remove from heat. Transfer seafood to a bowl and reserve broth.

Sauce ingredients:

• 4 Tb butter
• 4 Tb flour
• 2 Cups milk
• 1 cup canned tomatoes, crushed
• 1/2 cup cream
• 1/4 tsp red pepper flakes, crushed
• 1/4 tsp oregano
• 1/4 tsp basil
• 3 Tb parsley, minced
• Melt butter in pan; add flour and mix well cooking slightly to make a roux.
• Add milk slowly to flour mixture stirring constantly. Cook till thickened and bubble. Season with salt & pepper. Add reserved seafood broth and any liquid from the drained seafood. Add remaining ingredients and bring to a simmer. Set aside.

Layer ingredients:

• 1pckg lasagna noodles
• 1 cup Swiss cheese, grated
• 1 lb firm whitefish fillets, skinned (Such as tilapia-cut each fillet in half length wise)

Directions:

1. Preheat oven to 350, cook and drain noodles.
2. Spoon a layer of sauce into a greased 11×15 pan. put a layer of noodles on the bottom of the pan. Top with half of the seafood mixture, cover with sauce then top with a layer of noodles.
3. Cover with the fish fillets and salt and pepper to taste, add more sauce and another layer of noodles.
4. Add remaining seafood, more sauce and the final layer of noodles. Top with remaining sauce and sprinkle with cheese. Cover with foil sprayed with oil (to prevent cheese from sticking). Bake for 50 min, remove foil and bake for another 10 minutes. Let stand 10 min before cutting.
5. Serves 8-10 people.

Lead image courtesy: dackelprincess on Visual hunt / CC BY-SA