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Lasagna di Pesce (Seafood Lasagna)

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EatingWell
Lasagna di Pesce (Seafood Lasagna)
Rating: 5 stars
Shrimp, sole and salmon come together in a beautiful lasagna dish. Serve with an arugula salad and crusty whole-grain baguette.
active:
45 mins
total:
1 hr 30 mins
Servings:
8
Lasagna di Pesce (Seafood Lasagna)

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lasagna noodles in a large bowl of warm water and let soak, stirring occasionally, until pliable, at least 10 minutes.

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  • Meanwhile, combine clam juice, wine and water in a large deep skillet. Bring to a simmer. Reduce heat to medium-low and add shrimp. Poach until pink, about 40 seconds. Remove with a slotted spoon and transfer to a colander over a bowl.

  • Add sole and salmon to poaching liquid. Poach until just opaque, about 1 minute. Remove with a slotted spoon and place in colander with shrimp. Let drain. Strain poaching liquid through a fine sieve and set aside. Wipe pan dry.

  • Heat 1 1/2 teaspoons oil in the pan over medium-high heat. Add shallots, anchovies and garlic and cook, mashing anchovies into a paste, for about 1 minute. Add mushrooms and saute until browned, about 2 minutes. Add basil and season with salt and pepper. Transfer to colander with the seafood. Add any accumulated juices to the reserved poaching liquid. Measure out 3 1/2 cups hot liquid, adding water if necessary.

  • Heat the remaining 2 tablespoons oil in a large heavy saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Add the reserved poaching liquid and bring to a simmer, whisking, until smooth and thickened to the consistency of heavy cream, 5 to 6 minutes. Add lemon juice and season with salt, pepper and cayenne. Reserve 1 1/2 cups sauce; gently mix seafood mixture into remaining sauce.

  • Preheat oven to 350 degrees F. Coat a 9-by-13-1/2-inch baking dish with cooking spray.

  • Spoon 1/2 cup reserved sauce into the prepared dish. Drain the noodles and blot dry. Alternate 4 layers of noodles and 3 layers of the seafood mixture in dish, starting and ending with noodles. Spread remaining 1 cup sauce over the top, coating the noodles completely.

  • Cover the lasagna with foil and bake for 25 minutes. Uncover, sprinkle with breadcrumbs and Parmesan and bake until golden and bubbly, 15 to 20 minutes more. Let stand for 10 minutes. Garnish with parsley and serve.

To make ahead

Prepare through Step 7. The lasagna will keep, covered, in the refrigerator for up to 1 day or in the freezer for up to 1 month. Thaw in the refrigerator before baking.

Nutrition Facts

Per Serving:
355 calories; protein 26.9g; carbohydrates 31.6g; dietary fiber 1.8g; sugars 2.8g; fat 11.1g; saturated fat 2.3g; cholesterol 113.1mg; vitamin a iu 346.5IU; vitamin c 5.9mg; folate 40.1mcg; calcium 86.5mg; iron 2.3mg; magnesium 63.2mg; potassium 565.3mg; sodium 705mg; thiamin 0.4mg.
Exchanges:

2 starch, 3 1/2 lean meat, 1 fat

© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/08/2023
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© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/08/2023

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Lasagna di Pesce (Seafood Lasagna)
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