This sophisticated Seafood Lasagna transforms delicate white fish, salmon, and shrimp into a comforting yet elegant meal. Using no-boil noodles for convenience, the dish features a rich, velvety sauce made from clam juice, white wine, and a light roux, infused with anchovies and garlic. The seafood is gently poached to retain its tenderness before being layered with sautéed mushrooms and fresh basil. It offers a luxurious texture and briny, savory flavors that feel restaurant-quality. Perfect for a special weeknight dinner or a dinner party where you want to impress without spending hours at the stove. Serve with a crisp green salad for a complete experience.
Seafood Lasagna
Description
This sophisticated Seafood Lasagna transforms delicate white fish, salmon, and shrimp into a comforting yet elegant meal. Using no-boil noodles for convenience, the dish features a rich, velvety sauce made from clam juice, white wine, and a light roux, infused with anchovies and garlic. The seafood is gently poached to retain its tenderness before being layered with sautéed mushrooms and fresh basil. It offers a luxurious texture and briny, savory flavors that feel restaurant-quality. Perfect for a special weeknight dinner or a dinner party where you want to impress without spending hours at the stove. Serve with a crisp green salad for a complete experience.Ingredients
Directions
-
Place lasagna noodles in a large bowl of warm water and let soak, stirring occasionally, until pliable, at least 10 minutes.
-
Meanwhile, in a large deep skillet, combine clam juice, wine, and water. 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.
-
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.
-
In the same pan, heat 1/2 tablespoon oil over medium-high heat. Add shallots, anchovies, and garlic and cook, mashing anchovies into a paste, for about 1 minute.
-
Add mushrooms and sauté until browned, about 2 minutes. Add basil and season with salt and pepper. Transfer to colander with seafood. Add accumulated juices to reserved poaching liquid.
-
Measure out 3 1/2 cups hot liquid from the poaching mixture, adding water if necessary.
-
In a large heavy saucepan, heat remaining 2 tablespoons oil over medium heat. Add flour and cook, whisking constantly, for 1 minute.
-
Add 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. Remove from heat.
-
Drain soaked noodles and pat dry. In a baking dish, spread a thin layer of sauce. Layer with noodles, then half the seafood mixture, another layer of noodles, remaining seafood, and final layer of noodles.
-
Pour remaining sauce over the top. Sprinkle with breadcrumbs and parmesan cheese.
-
Bake at 350°F (175°C) for 25-30 minutes, or until bubbly and golden brown. Let rest 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 415kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 3g15%
- Cholesterol 127mg43%
- Sodium 935mg39%
- Total Carbohydrate 36g12%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
