| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
French |
Dujour12 |
12 |
servings |
INGREDIENTS
| 1/2 |
|
Stick butter |
| 1/4 |
c |
Olive oil |
| 3 |
|
Cloves garlic |
| 2 |
|
Chopped yellow or white onions |
| 1/4 |
lb |
Bay shrimp |
| 1/4 |
lb |
Crab meat |
| 1/4 |
lb |
Calamari steaks |
| 1 |
c |
White wine |
| 3 |
c |
Light cream |
| 3 |
c |
Ricotta cheese |
| 2 |
c |
Parmesan cheese |
|
|
White pepper |
| 2 |
|
Eggs |
| 1/2 |
c |
Chopped parsley |
| 2 |
lb |
Fresh or dry lasagne sheets |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
Place standard combination of butter and olive oil in saute pan. When hot,
add garlic and onions. When onions are translucent, add all the above
seafood. Add wine, 2 cups light cream. Mix and cook for 10 minutes,
stirring constantly. Pass through French strainer, reserving liquid. Put in
food processor, process until fine.
Put in a large mixing bowl: 2 cups ricotta cheese, remaining 1 cup cream,
white pepper, beaten eggs, parsley, and 1 cup Parmesan cheese. Mix with the
processed seafood.
To assemble lasagne: Put lasagne sheets individually in rapid boiling
water, remove and place lasagne sheets on bottom of 13 by 9-inch pan.
Alternate layers (6 in total) of seafood mixture and pasta. Top layer will
be the seafood mixture. Sprinkle remaining Parmesan cheese on top. Preheat
oven, bake seafood lasagne 40 minutes at 325 degrees.
Sauce for Seafood Lasagne: heat the reserved liquid, add remaining 1 cup
ricotta cheese, whisk thoroughly. Cut lasagne portions, individually, in 3
by 3-inch servings. Spoon remaining sauce over each lasagne serving.
Garnish with a light sprinkle of chopped parsley.
Yield: 10 to 12 servings
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