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White seafood lasagnas
This seafood lasagna is absolutely loaded with seafood like mussels, shrimp and smoked salmon, covered in a delicious clam white sauce and a layer of spinach. It makes a great meal for a special occasion.
SERVES
5
Ingredients
Clam White Sauce
- 2 cups (470ml) whipping cream
- 2 cups (270ml) clam juice
- 6 tablespoons (90ml) all-purpose flour
- 6 tablespoons (90ml) butter
- Salt and white pepper
Spinach Layer
- 1 pound (454g) baby spinach
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 4 tablespoons (60ml) white wine
- 1/4 cup (60ml) dill, chopped
- Oil, for cooking
- Salt and pepper
Lasagna
- 5 fresh lasagna noodles, cut 5 x 12 inches (12 x 30cm)
- 48 mussels, cooked and removed from shells
- 24 small shrimp (21/25 count, about 1 pound/454g)
- 1/2 pound (227g) smoked salmon
- 4 scallions, chopped
- 1/2 cup (120ml) panko breadcrumbs, toasted
Directions
For the Clam White Sauce
- In a medium saucepan, bring whipping cream and clam juice to a gentle simmer. Remove from heat.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook around 2-3 minutes until mixture is light blonde in colour.
- Whisk in cream and clam juice mixture and bring up to a gentle simmer. Continue to cook until a thick sauce forms.
- Season with salt and white pepper. Keep warm and set aside until needed.
For the Spinach Layer
- Heat a large sauté pan with vegetable oil over medium heat.
- Add shallot and garlic and cook until shallot is translucent.
- Add white wine to deglaze and reduce until almost dry.
- Add in spinach and cook until wilted down completely.
- Spread over a sheet pan and refrigerate to cool down quicker.
- Add chopped dill then season with salt and pepper.
- Set aside to cool until needed.
For the Lasagnas
- Preheat oven to 375 F (190 C).
- Ladle a small amount of the Clam White Sauce onto the bottom of a lasagna boat.
- Place the very end of one of the long lasagna noodles on top of the sauce, leaving the rest of the noodle out of the bowl on the work surface.
- Place 4 shrimps, 5 mussels, and 1 tablespoon (15 ml) of flaked smoked salmon over the end of the noodle in the bowl, then coat lightly with more of the sauce.
- Fold the noodle over, allowing the excess to hang over the other side.
- Add a layer of the spinach mixture, then another light layer of sauce.
- Repeat process for 2 more layers, all with the same noodle being folded accordion-style, finish the top with the Clam White Sauce.
- Repeat to make 4 more lasagnas.
- Bake lasagnas for 20 minutes or until top is golden brown.
- Remove from oven and allow to rest for 5 minutes.
To Serve
- Sprinkle top with scallions and toasted breadcrumbs and serve hot. Slice and enjoy!
