A delicious traditional layered lasagna dish with a twist - seafood. Rich sea scallops and shrimp in a creamy homemade sauce layered between pasta and Ricotta cheese and baked in the oven. A wonderful new way to enjoy lasagna!
Ingredients:
1/2 lb Shrimp, chopped
1/2 lb Scallops, sliced in half
Lemon zest and 1 T juice
Seafood seasoning
Green onion, chopped
Ricotta cheese
Parmesan cheese
Fresh basil, torn
Garlic cloves, chopped
Lasagna noodles
Salt and pepper to taste
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Start Video Transcript
Hi there, Jess in the Rada kitchen, thanks for joining me. Today we are going to make a seafood lasagna. We’re going to brighten it up with some fresh lemon and basil and we are going to start with our garlic.
So we’re going to just chop up some garlic and get our red peppers prepped. They are going to go in our béchamel sauce. We’re just going to chop up half of a sweet red pepper. Here in my pan I’ve melted half a stick of butter and I’m going to add our chopped garlic and red pepper just to soften for a few minutes.
So we’ve sautéed our veggies and to this I’m going to add some flour. It’s always equal parts fat to flour, so about two tablespoons. So for two and a half cups of liquid I’m using 2% milk here to cut out some of the calories. You could use half and half or if you’re really brave you could use some whipping cream. Just give it another stir. To this I’m adding half a cup of Parmesan cheese and some seafood seasoning, about half a teaspoon or so.
To this we’re going to thin our sauce out just a little bit with some seafood stock. Lemon zest. So the seafood that I choose to use for this lasagna is shrimp and scallops, these nice, big sea scallops. I’m just going to cut them in half.
So unlike our scallops, I have already cooked some of this shrimp. You can leave it whole if you wanted to, I’m just going to do a rough chop on it so we have some different sized pieces. So I’m going to add those raw scallops into our sauce on medium-low heat for a few minutes. It won’t take long to cook and we don’t want to overdo it because we want them to be nice and tender. Then we’ll add our shrimp.
And we’re going to toss in the rest of our shrimp. You can do the same thing for our scallops and leave the shrimp raw and let it cook in our sauce. I just precooked and set aside. I have two green onions here that we’re going to chop up. So here we have some fresh basil and some fresh parsley. This is going to go into our ricotta cheese filling.
So let’s take that herb and onion mixture and just dump it in. To that I’m going to add just a little bit of salt and pepper. We’re going to go ahead and layer up our ingredients, and we’re going to steal some of that sauce from our pan. I’m not trying to get a ton of our seafood on the bottom, here. This is so our noodles don’t stick.
Now you can go ahead and scoop up some of our yummy seafood. Take our ricotta mixture. We’re going to do another layer of our noodles. And after I boiled our noodles I soaked them in cold water so they don’t stick together. It’s always a pain when they do that on you. Another big seafood ladle. Then we’re going to do one last layer of noodles. And top it with the rest of our sauce. Just go ahead and dump the rest on the top. We are going to top this off with some freshly shredded Parmesan. And then it is going to bake at 375 degrees for about 20 to 25 minutes uncovered. So into our oven it goes and we’re going to bake it until it’s bubbly and delicious. So out of our oven I have our delicious seafood and scallops lasagna. It’s already brown and bubbly and I’m just going to top it with a tiny squeeze of lemon juice. And of course just a little bit more of our fresh parsley and basil. We are ready to serve this.
So I have my Rada Utility Knife, I’m just going to come in here. You want to allow this to rest for a little bit. And get a nice, big portion on our plate. Oh my gosh, it smells incredible. There we go.
Thanks so much for joining us today! Be sure to check us out at RadaCutlery.com and subscribe to our RU-vid channel to get more great dinner recipes just like this one.
End of Video Transcript
5 июл 2024
