Friday, 26 December 2014

Seafood Lasagna. * gluten free version adaption below

This recipe is a little like the chicken Lasagna I posted last year, but it is made with luscious seafood in place of the chicken. We had this for dinner tonight, and it was a hit with everyone at the table, as well as the four legged one under the table - he was hoping in vain that someone would drop some to him. I had to send him out of the room, so we could eat in peace.

What you need: 10 lasagna noodles -( these can be cooked or the oven ready kind, your choice); one package each of frozen scallops, frozen shrimp, and frozen or fresh crab meat - about 400-600 grams each; 1 and 1/2 cups milk; 1 small carton half and half cream -250 ml; 1 onion, chopped fairly fine; 2 garlic cloves, minced, or a Tbs dried minced or jarred garlic, 250gr of cream cheese, or a small carton of softened cream cheese; 1 can of cream of celery or cream of mushroom soup -(I only use celery, since I am allergic to mushrooms, but you can choose); 1/2 cup grated Parmesan cheese; 2 cups of grated Mozzarella cheese; 1 leek, sliced very thinly; 4 Tbs butter or margarine; salt and pepper; and 3-4 Tbs flour for the sauce.

What you need:  10 lasagna noodles-( I use the oven ready kind, but you can choose the kind you prefer); 2 Tbs butter or margarine; 1 onion, chopped fine; 2 cloves garlic, minced; salt and pepper to taste; 1 package each of frozen scallops, shrimp, and crab meat - about 400-600 gr. each;  1 small tub of softened cream cheese; 1/2 cup grated Parmesan cheese; 1 can of cream soup - (I use celery, but you can use mushroom); 1 leek sliced into very thin slices; 2 cups grated Mozzarella cheese.
For the sauce: 2 Tbs butter or margarine, 1 and 1/2 cups milk; 3-4 Tbs flour; 1 small carton of half and half cream.

What you do:  preheat the oven to 350* F.  Cook lasagna noodles until al dente, if using that kind. Meanwhile, melt 2 Tbs of  the butter or margarine in a frying pan, and add the chopped onion and minced garlic. Cook over medium low heat until the onion is just transparent. While it is cooking, chop the seafood into small pieces.  Add to the frying pan and increase heat slightly. Cook just long enough for the shrimp to all turn pink,  add salt and pepper to taste. Add the soup and the cream cheese, reduce heat, and stir until well mixed. Add the leeks, and stir again.
Make the sauce:  melt 2 Tbs of butter or margarine in a 1 l microwave safe bowl or measuring cup, in the microwave on high heat for  20 seconds. Add the flour, and stir. Add milk and cream. Cook on high heat for about 5 minutes, stirring every minute for 4 minutes, then every 20 seconds, until the sauce is thick and creamy. Add salt and pepper to taste. Add the Parmesan cheese. Stir well. Add 1 cup of water to thin the sauce a little if using the oven ready style of noodles.

Put about one cup of sauce into a lasagna pan, and spread evenly over the bottom. Place 5 noodles over the sauce. Pour all the seafood mixture onto the noodles and spread out evenly. Add second layer of noodles. Pour remaining sauce on top. Cover pan with foil and place into the oven for 40 minutes. Remove pan from oven and increase heat to 425*F.  Add all the mozzarella cheese on top of casserole. Place the pan back into the oven for 20 minutes. (If you want to make garlic bread to have with your lasagna, you can put it into the oven to heat at this time. )

Serve with salad or a veggie platter.

* if you prefer to have a gluten free version - substitute the noodles for gluten free noodles, and follow package direction to cook. Make your sauce with corn starch or other gluten free flour to thicken it. Everything else should be ok.

As always - enjoy.

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