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Active Time:45 minsAdditional Time:45 minsTotal Time:1 hr 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Active Time:45 minsAdditional Time:45 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings
Active Time:45 mins
Active Time:
45 mins
Additional Time:45 mins
Additional Time:
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesno-boil lasagna noodles2cupsbottled clam juice1cupwhite wine1cupwater1poundfresh medium shrimp, peeled, deveined and chopped1 pound fresh Pacific sole fillet, cut into 1/2-inch pieces8ouncesfresh salmon fillet, skinned and cut into 1/2-inch pieces2 ½tablespoonsextra-virgin olive oil, divided2tablespoonsfinely chopped shallot3anchovy fillets, rinsed and chopped2clovesgarlic, minced12 ounces fresh mushrooms, sliced (4 cups)⅓cupchopped fresh basilSalt & freshly ground pepper, to taste⅓cupall-purpose flour2tablespoonslemon juicePinch of cayenne⅓cupfine dry breadcrumbs2tablespoonsfreshly grated Parmesan cheese2tablespoonschopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
8ouncesno-boil lasagna noodles
2cupsbottled clam juice
1cupwhite wine
1cupwater
1poundfresh medium shrimp, peeled, deveined and chopped
1 pound fresh Pacific sole fillet, cut into 1/2-inch pieces
8ouncesfresh salmon fillet, skinned and cut into 1/2-inch pieces
2 ½tablespoonsextra-virgin olive oil, divided
2tablespoonsfinely chopped shallot
3anchovy fillets, rinsed and chopped
2clovesgarlic, minced
12 ounces fresh mushrooms, sliced (4 cups)
⅓cupchopped fresh basil
Salt & freshly ground pepper, to taste
⅓cupall-purpose flour
2tablespoonslemon juice
Pinch of cayenne
⅓cupfine dry breadcrumbs
2tablespoonsfreshly grated Parmesan cheese
2tablespoonschopped fresh parsley
Directions
Place lasagna noodles in a large bowl of warm water and let soak, stirring occasionally, until pliable, at least 10 minutes.
Meanwhile, combine clam juice, wine and water in a large deep skillet. Bring to a simmer. Reduce heat to medium-low and add shrimp. Poach until pink, about 40 seconds. Remove with a slotted spoon and transfer to a colander over a bowl.
Add sole and salmon to poaching liquid. Poach until just opaque, about 1 minute. Remove with a slotted spoon and place in colander with shrimp. Let drain. Strain poaching liquid through a fine sieve and set aside. Wipe pan dry.
Heat 1 1/2 teaspoons oil in the pan over medium-high heat. Add shallots, anchovies and garlic and cook, mashing anchovies into a paste, for about 1 minute. Add mushrooms and saute until browned, about 2 minutes. Add basil and season with salt and pepper. Transfer to colander with the seafood. Add any accumulated juices to the reserved poaching liquid. Measure out 3 1/2 cups hot liquid, adding water if necessary.
Heat the remaining 2 tablespoons oil in a large heavy saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Add the reserved poaching liquid and bring to a simmer, whisking, until smooth and thickened to the consistency of heavy cream, 5 to 6 minutes. Add lemon juice and season with salt, pepper and cayenne. Reserve 1 1/2 cups sauce; gently mix seafood mixture into remaining sauce.
Spoon 1/2 cup reserved sauce into the prepared dish. Drain the noodles and blot dry. Alternate 4 layers of noodles and 3 layers of the seafood mixture in dish, starting and ending with noodles. Spread remaining 1 cup sauce over the top, coating the noodles completely.
Cover the lasagna with foil and bake for 25 minutes. Uncover, sprinkle with breadcrumbs and Parmesan and bake until golden and bubbly, 15 to 20 minutes more. Let stand for 10 minutes. Garnish with parsley and serve.
To make ahead
Prepare through Step 7. The lasagna will keep, covered, in the refrigerator for up to 1 day or in the freezer for up to 1 month. Thaw in the refrigerator before baking.
Originally appeared: EatingWell Magazine, November 1997
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Nutrition Facts(per serving)355Calories11gFat32gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
