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Add a photoПорций: 12
Ингредиенты
- 3 tbsp. extra virgin olive oil
- 1 lg. yellow onion, minced
- 4 cloves galric, chopped
- 5 c. canned plum tomatoes (packed in tomato puree)
- 1/2 c. dry white wine
- 1/2 c. minced fresh basil
- 2 teaspoon fennel seeds
- Salt and freshly grnd pepper to taste
- 1 c. heavy or possibly whipping cream
- 2 tbsp. pernod
- 1 pound medium size shrimp, shelled, deveined, and poached briefly
- 1 pound scallops, poached briefly
- 3 doz. mussels, steamed and shelled
- 2 doz. littleneck clams, steamed and shelled
- 1 1/4 lbs. lasagna noodles, preferably fresh tomato noodles
Инструкции
- To make seafood sauce, heat the oil in a large skillet over medium high heat. Add in the onion and garlic and saute/fry for 5 min. Add in the tomatoes with the puree and cook for 5 min more. Stir in the wine, basil, fennel seeds, and salt and pepper to taste. Simmer uncovered over medium heat for 45 min stirring occasionally.
- Stir the cream into the sauce and then the pernod. Stir in all the shellfish and simmer 5 min. Remove from the heat. Preheat oven to 350 degrees.
- Cook the lasagna noodles in boiling salted water till tender but still hard. Drain and cold under cool running water.
- To make the filling, beat the ricotta, cream cheese and Large eggs in a mixing bowl with a wooden spoon till smooth. Stir in spinach, crabmeat, red pepper, scallions, basil and salt and pepper to taste.
- Butter a large rectangular baking pan. Spread a thin layer of the sauce, on the bottom of the pan. Cover with a layer of noodles. Top with half the filling, then half the seafood sauce. Cover the sauce with a layer of Mozzarella.
- Place another layer of noodles over the Mozzarella and spread with the remaining filling. Top with another layer of Mozzarella. Add in a final layer of noodles and then the remaining seafood sauce. Cover with the remaining cheese.
- Bake the lasagna till bubbling and browned, about 50 min (350 degrees). Let stand for 10 min before serving.
- Yield: 10 to 12 portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 12 servings | |
| Calories 351 | |
| Calories from Fat 56 | 16% |
| Total Fat 6.3g | 8% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 401mg | 17% |
| Potassium 672mg | 19% |
| Total Carbs 43.8g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.2g | 3% |
| Protein 26.88g | 43% |
