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Pier 54 Seafood Lasagna




Source of Recipe


bill54k/rc


List of Ingredients




Sauce
1 cup Clam juice
1/2 cup Broth from cooking seafood
1cup Heavy cream
1/2 cup White wine
1 tsp. Dill
1/2 tsp. Lemon zest
8 tbs. Roux
4 tbs. Swiss cheese shredded
4 tbs Romano cheese grated
4 tbs. White cheddar grated
Salt and pepper to taste

Heat liquids. Add dill and zest. Bring to a simmer. Remove from heat. Whip in remaining ingredients.

Lasagna Cheese Filling
8 oz. Ricotta
2 oz. grated Romano
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. Black pepper
2 Eggs
2 tbs. Parsley chopped

Mix all ingredients. Keep chilled until ready to use.

Seafood Lasagna
12 oz. Lasagna noodles
4 tbs. Olive oil
1/2 c Red onions, sliced thin
1 lb. Scallops
1 lb. Shrimp
1 lb. Salmon
1 lb. Crab
1/2 c Zucchini, diced 3/8 inch
1/2 tsp. Red pepper, flaked
1 tsp. Marjoram
1 tsp. Oregano
1 tsp. Basil
1/2 tsp. Salt
1/4 tsp. Black pepper
1/2 tsp. Fennel seeds
1 1/2 c Lasagna cheese filling
6 oz. Provolone sliced
2 oz. Romano grated
3 c Seafood lasagna sauce



Recipe



Cook pasta in salted boiling water, undercooking slightly Rinse with cold water Heat oil. Add garlic and onions. Add seafood and zucchini. Stir and cook until seafood is done. Drain broth and add as needed to seafood sauce in process. Add all the herbs to seafood. Place a thin layer of sauce on bottom of baking dish. Laver with noodles, then cheese filling, seafood, garlic spinach and more sauce. Add some provolone and grated romano. Repeat lavers until all ingredients are usedup, ending by sprinkling romano on top. Bake at 325° degrees for 45 minutes. Let stand for 10 minutes. cut and serve with seafood lasagna sauce under. Garnish with rosemary and fried shrimp is desired.