Creativity is the mark of a good chef, whether the chef is a professional or an amateur like me.
To be able to take ingredients that one might not think would go together, and combine them into a delicious dish. Here is a lasagna dish created with something special, seafood.
Ingredients:1 Package or 1 1/2 package Lasagna Pasta
3 Fillets ( either ) Halibut, Sole, Haddock Monkfish, (or whatever your favorite white fish happens to be)
1 pound popcorn shrimp
1 pound baby scallops
6 to 8 ounces each grated mozzerella and cheddar and parmesan
1 package Ricotta or Cream cheese
1 Medium sized Onion ( diced)
3 cloves of Garlic (minced)
2 tins of diced tomato
1 Teaspoon each; sweet basil, oregano, rosemary, thyme, tarragon, and mint leaf…..Thesecan be either fresh or bottled.
2 Tablespoons sugar ( or add to taste )
1 and a 1/2 cups of your favorite red wine
1 tin Anchovie Fillets (optional)
Note: The wine can be substituted with plain water if you don’t like wine.
Preparations:In a medium sauce pan with 3 tablespoons of Olive Oil saute your onion and garlic and spices, until your onion is translucent and the garlic is just starting to brown
Add in your diced tomatoes, and wine or water and sugar, and bring to a boil.
Turn down to low heat and let simmer for about 45 minutes until it thickens to a thick rich consistency sauce.
Meanwhile bring a large pot of salted water and a spoonful of cooking oil to the boil. Once boiling place in your lasagna pasta and boil it for about 15 – 20 minutes
Final Steps:Pre-heat your oven to [ 375 degrees F ]
Using a oven proof dish lightly grease the bottom and sides this will prevent sticking.
We are going to build this in layers, don’t worry about the seafood not being cooked at this time it will cook enough in the oven.
Layering the Lasagna:Place a layer of lasagna into the bottom make sure to overlap it just a little to prevent leaking and to prevent the sauce from falling through the bottom layer.
Lay in your shrimp and then ladle in your sauce until the shrimp is covered. Liberally sprinkle some of the Mozzerella,Cheddar, and parmesan as well as 2 slices of the Ricotta or Cream Cheese.
(If desired, lay a few of the Anchovie Fillets on top)
Then lay in another layer of your lasagna again. This time add in your Scallops and add your sauce and cheeses just like the first layer.
Repeat the step again for the fish you chose.
The fun part of this recipe is you can layer in your seafood in which ever order you wish to.
To finish off place a 4th and final layer of lasagna on top and top with the remaining cheeses and Ricotta or Cream Cheese and pop it into the over.
Bake for about 35 – 40 minutes.
Before serving: Very important remove from oven and let sit for 5 – 10 minutes allowing the temperature to drop just a little and for the flavors to totally marry together.
Serve as a main dish or a side dish with some Garlic Bread and a glass of Red Wine if you like wine.
Note: This can be frozen for a later date.