Thu. Oct 17th, 2019

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Shrimp and Scallop Lasagna recipe

2 min read

 Lasagna made with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. The Feast of the Seven Fishes is part of the Italian-American Christmas Eve celebration, although it is not called that in Italy and is not a “feast” in the sense of “holiday,” but rather a grand meal. Christmas Eve is a vigil or fasting day, and the abundance of seafood reflects the observance of abstinence from meat until the feast of Christmas Day itself.

Shrimp and Scallop Lasagna recipe
 
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Recipe type: Celebration
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 9 uncooked lasagna sheets
  • 1 tablespoon butter
  • ½ kg uncooked shrimp (31 to 40 per pound), peeled and deveined
  • ½ kg bay scallops
  • 5 garlic cloves, minced
  • 60 ml white wine
  • 1 tablespoon lemon juice
  • ½ kg crabmeat
  • CHEESE SAUCE:
  • 30 gms butter, cubed
  • 30 gms all-purpose flour
  • 750 ml 2% milk
  • 125 gms shredded part-skim mozzarella cheese
  • 65 gms grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Dash ground nutmeg
  • RICOTTA MIXTURE:
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup seasoned bread crumbs
  • 1 large egg, lightly beaten
  • TOPPING:
  • 125 gms shredded part-skim mozzarella cheese
  • 30 gms grated Parmesan cheese
  • Minced fresh parsley
Instructions
  1. Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
  2. Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.
  3. Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.
  4. For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.
  5. Spread ½ cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and ⅔ cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and ¼ cup Parmesan cheese.
  6. Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

Recipe at:

Eat with locals on BonAppetour

 

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