Shrimp, clams, mussels and calamari are delicious in this flavorful lasagna. If you can find fresh noodles, use them, but dried work as well.
Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-6) for up to 1 day. The lasagna can be prepared ahead through Step 8; cover and refrigerate for up to 8 hours.
Tips: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per serving. Look for it in the canned-fish section or the seafood department of your supermarket.
Use a stiff brush to scrub mussels under running water. Discard any with broken shells or any whose shells remain open after you tap them lightly. Scrape off any barnacles; pull off the black fibrous “beard”.
Note: Calamari, also known as squid, is sold frozen or fresh in the seafood department of the grocery store. Look for cleaned calamari, with its cartilage and ink removed; otherwise ask at the fish counter to have it cleaned.
2 starch, 2 vegetable, 41/2 lean meat