Thursday, 16 August 2012

Seafood Lasagna; or Lasagna Rolls

A great variation for seafood lovers, this recipe uses a cream sauce in place of the tomato one. Think of carbonnera!

What you need: lasagna noodles cooked and cooled - enough for 4 layers in your pan; 2 tbs margarine or butter, 2 tbs of flour; salt and white pepper to taste; 1 bottle of clam juice;  1/2 cup of dry white wine; 500 ml of coffeecream -10% butterfat; 1 block of cream cheese, softened; 1 container - 500 gr of sour cream - (or 250 gr and the same of plain yogurt, blended together); 3 tbs of  fresh, minced onion; dried herbs -(3 tbs parsley flakes; 2 tbs basil leaves; 1 tbs oregano leaves); 2 eggs; 2 cups of cooked mixed seafood - shrimp, clams, scallops, crab. lobster, salmon, cod, or any other fish you enjoy; 500 gr of cottage cheese; 300 gr of grated Parmesan cheese, 300 gr of grated mozzarella cheese.

Preheat oven ot 350F
What you do:  to make the sauce - in 1L.  large glass measuring cup or bowl, melt the margarine or butter in the microwave - about 30 seconds on high - then whisk in flour. add clam juice, wine and cream. Whisk well, then microwave for 3 minutes on high, stirring once.  Add 1 tbs minced onion, and salt and white pepper to taste. Microwave on 50% power for 3 - 5 minutes, or until the sauce is thickened and smooth. Stir in half of the sour cream, or sourcream and yogurt. Keep covered in microwave until ready to use.
Meanwhile, mix the filling. Place softened cream cheese, cottage cheese, second portion of sour cream or yogurt blend, herb blend, and eggs into a large bowl and whisk together. Add half the Parmesan chees and stir. Add seafood and fish, folding into filling mix.

To make Lasagna -  Place 1/3 of sauce into lasagna pan, layer noodles, 1/2 of seafood filling. noodles, 1/3 of sauce, noodles, reamining filling, noodles and remaining sauce. Top with remaining Parmesan and grated mozzarella cheese. Cover and bake 45 minutes. Remove foil and place 4 minutes or so under broiler to brown cheese.

To do a little something different, place 1/2 of sauce in the pan. Cut each lasagna noodle into 2 shorter pieces. Put 2 tbs of filling at the end of a noodle and roll up. Repeat with all the noodles. Place rolls in a single layer in the sauce. Cover with remaining sauce. Add Parmesan cheese and mozzarella cheese, cover and bake as above.

Serve with green salad and garlic bread. (Also goes great with a good dry white wine.)

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