Seafood Lasagna

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Servs: 4   Makes: one small casserole   Cook:

I adapted this recipe from a cookbook by Portland OR popular chef Caprial, and it is now a family favorite.

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  • add   Sauce:
  • add   1 T. olive oil
  • add   1/8 tsp. garlic powder
  • add   1 small fennel bulb, chopped
  • add   1/2 onion, chopped
  • add   1/4 Cup white wine
  • add   2 Cups heavy cream
  • add   1 Tbs. each fresh chopped basil, dill and thyme
  • add   1/8 tsp. cayenne pepper
  • add   salt and pepper to taste
  • add   Filling:
  • add   1 T. olive oil
  • add   1/8 tsp. garlic powder
  • add   1/2 onion, chopped
  • add   1/2 Cup white wine
  • add   1/2 lb. mild white fish (halibut, cod)
  • add   1/2 Cup crab meat
  • add   6 oz. tiny shrimp
  • add   1 pkg. oven ready (no cook) lasagna noodles
  • add   1/4 cup Parmesan cheese
  • add   salt and pepper to taste

Instructions

  1. Oven preheated to 350 degrees.
  2. Make the sauce:
  3. Heat the oil in a saucepan, add the fennel, onion and garlic and cook over med. heat 5 minutes. Add 1/4 cup wine and reduce by half. Then add the cream, turn to low and again reduce by half.
  4. Add the fresh herbs and seasonings. Remove from heat and set aside while making filling.
  5. Make filling:
  6. In a skillet, heat the oil and add the onion and garlic and cook on med. heat 5 minutes. Add the wine and reduce by half.
  7. Add your seafood and taste for seasonings.
  8. Assemble casserole:
  9. Place a small amount of sauce in casserole, then layer the lasagna sheets, filling, then sauce. Repeat layers.
  10. Top with Parmesan cheese and back uncovered 30 minutes until hot and bubbly.
AuntLinda

ChefsugNote From The Chef

AuntLinda 20:50, 14 Apr 2008

The prep is a little time consuming, but the results are well worth the work. We never have leftovers. This recipe can also be doubled.

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