Rich and Creamy Seafood Lasagna
This makes a delicious and decadent lunch. Serve with a Sauvignon Blanc or an Extra-Brut Champagne, a fresh butter lettuce salad, and end with bowl of ripe strawberries.
INGREDIENTS | SERVES 8 to 10
- 12 lasagna noodles
- 3 tablespoon extra-virgin olive oil
- 1 bunch fresh spinach
- 2 cups fresh ricotta
- 2 cups Triple-Cream Cheese Sauce
- ½ cup white onion, finely chopped
- 2 cloves garlic, minced
- ½ pound fresh scallops, cleaned coarsely chopped
- 1 pound fresh rock shrimp, cleaned
- ¼ cup Grana Padano, grated
Heat a large, heavy pot of boiling water and cook lasagna noodles for 8–11 minutes until just done. Rinse, drain, coat with 1 tablespoon olive oil, and set aside.
Wash and steam fresh spinach until limp. Cool, then chop into small pieces and combine with fresh ricotta.
Prepare Triple-Cream Cheese Sauce per recipe.
In a medium-size sauté pan, heat 2 tablespoons olive oil, add chopped onions, and simmer until translucent. Add minced garlic, simmer until aromas have blended, then add scallops and rock shrimp. Cook until scallops are done, three to five minutes.
Heat oven to 375°F. Meanwhile, in a 9” × 13” greased baking dish, layer noodles, seafood mixture, ricotta-and-spinach mixture, and sauce. Repeat, and then cover with foil and bake for 30 minutes.
Remove foil, sprinkle with Grana Padano, and bake for 15 minutes more, or until cheese is browned and bubbly and lasagna is cooked through.