Seafood Lasagna |
Prep Time: 5 min, plus 10 min standing Cook Time: about 1 hr and 10 min
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Comments: You had 1lb mixed white fish fillets, cubed
crossed out, so i left it out. |
Yield:6
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INGREDIENTS: |
4 tbsp |
butter, plus extra for greasing |
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6 tbsp |
all-purpose flour |
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1 tsp |
mustard powder |
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2 1/2 cups |
milk |
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2 tbsp |
olive oil |
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1 |
onion, chopped |
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2 |
garlic cloves, finely chopped |
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1 tbsp |
chopped fresh thyme |
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1 lb |
mixed mushrooms, sliced |
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2/3 cup |
white wine |
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14 oz can |
chopped tomatoes |
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salt and pepper |
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8 oz |
raw prepared scallops |
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4-6 sheets |
fresh lasagne |
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8 oz |
mozzarella cheese, chopped |
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DIRECTIONS: |
- Preheat the oven to 400`F. Melt the butter in a pan. Add the flour and mustard powder and stir until smooth. Simmer gently for 2 minutes without coloring. Gradually add the milk, whisking until smooth.
- Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove from the heat and set aside. Cover the surface with plastic wrap to prevent a skin from forming.
- Heat the oil in a skillet and add the onion, garlic, and thyme. Cook gently for 5 minutes until softened. Add the mushrooms and fry for an additional 5 minutes until softened.
- Stir in the wine and boil rapidly until nearly evaporated. Stir in the tomatoes. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Season to taste with salt and pepper and set aside.
- Grease the lasagna dish. Spoon half the tomato sauce in the dish and top with half the scallops.
- Layer half the lasagna over the scallops, pour over half the white sauce, and add half the cubes of mozzarella. Repeat these layers, finishing with the white sauce and mozzarella.
- Bake the lasagna in preheated oven for 35-40 minutes, or until bubbling and golden and the fish is cooked through. Remove from the oven and let stand on a heat-resistant surface or mat for 10 minutes before serving.
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www.CookingWithRenaLee.com |
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