This one-dish seafood lasagna dinner is easy to make and packs a colossal punch. An assortment of seafood paired with creamy and rich cheeses and cut by the sharp flavors of fennel and pernod.
- 1 batch seafood sauce
- 1 batch filling
- 1 ¼ lbs lasagna noodles
- ½ cup parmesan, grated
- Salt & FGBP to taste
- Seafood Sauce
- 2 Tbsp olive oil
- 2 Tbsp butter:
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups canned organic plum tomatoes
- 2 Tbsp tomato paste
- ½ cup white wine
- ½ cup fresh basil, chopped
- 2 tsp fennel seed
- 1 cup heavy cream
- 2 Tbsp pernod
- 2 whole Maine lobsters, boiled, de-shelled - GET SOME
- 1 LB shrimp, shelled, deveined, lightly poached
- 1 LB scallops, cleaned, lightly poached
- Salt & FGBP to taste
3 cups ricotta
8 oz cream cheese, room temp
10 oz spinach, steamed, drained, chopped
1 LB lump crabmeat, cooked, shredded
1 red pepper, seeded, diced
1 bunch scallion, greens only, sliced
½ cup fresh basil, chopped
1 ½ LBs mozzarella, thinly sliced
Salt & FGBP to taste
Seafood sauce: Heat olive oil in a pot over medium-high heat. Add onions to sweat. Once the onions have started to turn translucent and aromatic, add in the garlic and give a quick stir. Deglaze the pan with the wine and add in tomatoes, tomato paste, basil, fennel, and season with salt & freshly ground black pepper.
Reduce the heat and simmer for 45 minutes. Don’t forget to give it a stir here and there. While this step is taking place, make your filling. After 45 minutes, stir in the heavy cream and add in all of the seafood. Cook for 5 minutes. Remove from heat and reserve for assembly.
Filling: In a large mixing bowl, whip the ricotta until smooth. Season heavily at this stage because ricotta and any dairy take a good amount of seasoning before its effect actually comes through. Whip in cream cheese and egg until combined. Using a spoon, mix in all other ingredients, including the lobster and adjust seasoning accordingly.
For the Main Event:
- Preheat the oven to 350 degrees F.
- Bring a large pot of heavily salted water to a boil. Cook lasagna noodles as directed on packaging and cool in running water.
- Grease a large baking dish or casserole dish with butter.
Place a thin layer of sauce without any seafood in it to cover the bottom of the dish. Add a layer of noodles. Add half of the filling, followed by half of the seafood sauce. Cover the sauce with a layer of mozzarella and parmesan cheese.
Now more noodles!
Time to add the rest of the filling. Now add the remaining sauce topped with mozzarella and parmesan.
Finally, top with another layer of noodles, a little remaining sauce and a few pieces of mozzarella. Sprinkle with remaining parmesan cheese, a little salt and a few cracks of black pepper.
Place this masterpiece into the oven and bake until browned and bubbly, approx. 50 minutes.
Once cooked, remove from the oven and let sit for 10 minutes before serving it up to family and friends who will now claim you are a master chef!