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Seafood Lasagna with Scallops and Tilapia

  • Yield: 8 servings
  • Prep: 40 mins
  • Cook: 95 mins

This recipe is adapted from one of Anne Willen's. It's not a bubbling vat of pasta with a tub of this and a tub of that but components that are a little more time-consuming and refined. In place of the marinara sauce, it contains a béchamel sauce made with milk infused with onion, bay leaf and peppercorns. Tomatoes are then stirred in. It's layered with gruyere cheese, fish filets and pasta. It's perfect for entertaining. Like the good Southerner I've become, I added a bit of country ham--a staple in my fridge.

Ingredients

4tablespoons butter, divided
2 shallots, diced
2ounces country ham, diced
1pound bay scallops or small shrimp
8ounces mushrooms, sliced
1/4cup white wine
2cups whole milk
1small onion, quartered
1 bay leaf
6 peppercorns
1/4cup all-purpose flour
2/3cup heavy cream or half-and-half
1 (14-ounce) can diced tomatoes, drained
1/2cup chopped fresh parsley
12ounces white fish such as tilapia, grouper or flounder
12 lasagna noodles, cooked al dente
4ounces Gruyere cheese, grated
2ounces Parmigiano Reggiano cheese, grated

Instructions

  1. Melt 2 tablespoons butter in skillet, add shallots and ham, and saute 5 minutes. Add scallops and mushrooms; cook 5 minutes. Add wine; cook 10 minutes.
  2. Place milk in saucepan. Add onion, bay leaf and peppercorns. Simmer 10 minutes. Let stand. Strain.
  3. Melt remaining butter in saucepan. Add flour, whisking well; cook 3 minutes. Add strained milk mixture; cook until thickened, about 10 minutes. Add cream, tomatoes and parsley.
  4. Preheat oven to 350F.
  5. Spread some sauce in bottom of lasagna pan. Place 4 noodles on top. Top with all of fish filets to cover most of noodles. Top with half the remaining sauce. Top with 4 noodles, scallop mixture and half the gruyere cheese. Top with remaining noodles, remaining white sauce, remaining gruyere and Parmigiano Reggiano.
  6. Cover with foil and bake 40 minutes or until bubbly. Uncover and bake 10 minutes longer or until top is golden. Serve with a pile of arugula greens.

Recipe by Jill Melton.

Nutritional Info *per serving

  • Glycemic Load 6.32
  • Calories 4360
  • Fat 197g
  • Saturated Fat 114g
  • Polyunsaturated Fat 12g
  • Monounsaturated Fat 55g
  • Cholesterol 905mg
  • Sodium 6500mg
  • Potassium 6090mg
  • Carbohydrate 353g
  • Fiber 23g
  • Sugars 57g
  • Protein 294g
  • Trans Fat 4g
  • Vitamin A 200%
  • Vitamin C 150%
  • Calcium 290%
  • Iron 150%
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