Company's Coming
My son, Sam, is making his First Communion this weekend, so like everybody else faced with a gathering, I'm looking for a make-ahead dish that will suit everyone and feel special at the same time. This Seafood Lasagna does just that. Without meat or a heavy red sauce, it's lighter than traditional lasagna, and the mushrooms and leeks make it perfect for spring. The scallops and shrimp make it special (and make you look like the gourmet you are). It probably won't appeal to Sam, who prefers raw vegetables of any kind to cooked "mixtures," but then that's what the chocolate cake is for.
Experts in the Kitchen
Our resident food experts and editors, Jill Melton (left) and Candace Floyd.
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Shellfish Lasagna
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No-cook lasagna noodles make preparing lasagna easy. The pasta softens as it bakes; you'd never know the noodles went into the pan right out of the box.
Ingredients
| 3 | tablespoons butter |
| 8 | ounces mushrooms, sliced |
| 2 | medium leeks (white part only), thinly sliced |
| 1/4 | cup all-purpose flour |
| 2 | cups 1% low-fat milk |
| 1 | cup light cream |
| 3/4 | pound medium uncooked shrimp, peeled, deveined and cut in half lengthwise |
| 3/4 | pound sea scallops, halved (if scallops are large, cut in quarters) |
| 1/4 | teaspoon ground nutmeg |
| 1/2 | teaspoon kosher salt |
| Coarsely ground black pepper | |
| 1 | cup jarred tomato-basil sauce |
| 9 | no-cook lasagna noodles |
| 1 | cup (4 ounces) grated Parmigiano-Reggiano cheese |
| 1 | cup (4 ounces) shredded part-skim mozzarella cheese |
Instructions
| 1. | Melt butter in a large nonstick skillet over medium heat. Add mushrooms and leeks; saute 5 minutes or until leeks are softened. Sprinkle with flour and stir to combine. Add milk and cream; cook over medium-high heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer 1 minute. Stir in shrimp, scallops, nutmeg, salt and pepper. Cook over low heat 3 minutes or until shrimp are pink. Remove from heat, stir in tomato-basil sauce and Parmigiano-Reggiano. |
| 2. | Preheat oven to 400F. |
| 3. | Spread about 1 1/2 cups sauce on bottom of 13-by-9-inch pan coated with cooking spray. Arrange 3 noodles over sauce; top with about a third of the remaining sauce and 3 noodles. Repeat layering with remaining sauce and noodles, ending with sauce. Cover with foil and bake 25 minutes. Remove foil, sprinkle with mozzarella and bake 15 minutes or until browned. Let stand 10 minutes before serving. Serves 8. |
Nutritional Information
Per serving: 580 calories, 27g fat, 49g prot., 35g carbs., 1g fiber, 1240mg sodium.
Recipe by Jean Kressy.
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