Rossi Pasta Seafood Lasagna
Ingredients:
1 package of Rossi Pasta Classic Lasagna
1/2 cup dry white wine or vermouth
2 tablespoons shallots, minced
6 tablespoons butter
7 tablespoons flour
2 cups bottled or canned clam juice
2 cups half & half
2 tablespoons fresh parsley, minced
1 ½ pounds uncooked seafood (peeled and deveined shrimp, scallops, and/or firm white fish
6 oz. provolone cheese, thinly sliced
4 tablespoons parmesan or romano cheese, grated
salt and pepper
DIRECTIONS:
1. Preheat oven to 375*.
2. Simmer shallots in wine for 5 minutes. In a 2 quart saucepan, cook flour and butter until bubbly.
3. Off the heat, stir in clam juice and shallot/wine mixture. Bring to a boil, stirring constantly. Stir in half & half and parsley. Season to taste. Remove from heat.
4. Reserve 1 cup sauce. Cut the seafood into bite-sized pieces and add to sauce. Cook noodles in 4 quarts boiling water for 4-5 minutes. Drain and rinse.
5. To assemble: Spread 1/3 cup reserved sauce in bottom of a 9x13x2" pan. Cover with 3 noodles, 1/3 seafood mixture, 1/3 Provolone, and 1 tablespoon Parmesan. Repeat two more times. Top with remaining 3 noodles and cover with 2/3 cup reserved sauce.
6. Bake uncovered for 30-35 minutes. Let stand for 15 minutes before serving.
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