Lasagna with seafood, ricotta, and arugula rosé sauce
Prep Time
Cooking Mode
15 mL tbsp. olive oil
250 mL cup finely chopped onion
2 cloves garlic, finely chopped
125 mL cup white wine
1 L cup tomato sauce
125 mL cup fish stock prepared with a concentrated bouillon cube
10 mL tsp saffron
500 mL cup whipping cream
To taste salt and freshly ground pepper
500 mL cup ricotta
½ lemon lemon, zest only
125 mL cup snipped fresh chives
60 mL cup finely chopped fresh dill
375 mL cup celery root cut into 1 cm cubes
1 box lasagna
340 g oz frozen scallops
1 cans of clams, drained and rinsed
2 zucchini, thinly sliced
340 g oz frozen Argentinean shrimp or northern, thawed (or northern)
1 L cup thinly sliced white mushrooms
2 cooked and shelled lobsters, meat cut into small pieces
1 L cup shredded mozzarella
To taste arugula
15 mL tbsp. olive oil
250 mL cup finely chopped onion
2 cloves garlic, finely chopped
125 mL cup white wine
1 L cup tomato sauce
125 mL cup fish stock prepared with a concentrated bouillon cube
10 mL tsp saffron
500 mL cup whipping cream
To taste salt and freshly ground pepper
500 mL cup ricotta
½ lemon lemon, zest only
125 mL cup snipped fresh chives
60 mL cup finely chopped fresh dill
375 mL cup celery root cut into 1 cm cubes
1 box lasagna
340 g oz frozen scallops
1 cans of clams, drained and rinsed
2 zucchini, thinly sliced
340 g oz frozen Argentinean shrimp or northern, thawed (or northern)
1 L cup thinly sliced white mushrooms
2 cooked and shelled lobsters, meat cut into small pieces
1 L cup shredded mozzarella
To taste arugula
Directions
1Heat oil in a saucepan and gently sweat onions and garlic for 10 minutes.
2Deglaze with white wine and reduce to three-quarters.
3Add tomato sauce, fish stock, saffron, and cream. Simmer for 15 minutes. Season with salt and pepper, and set aside.
4Preheat oven to 180°C (350°F).
5In a small bowl, combine ricotta, lemon zest, and herbs. Season with salt and pepper and set aside.
6In an oven-proof dish, pour enough rosé sauce to cover the bottom. Add celery root cubes. Cover with a layer of pasta.
7Cover with rosé sauce and sprinkle with scallops and clams. Add a second layer of pasta.
8Cover with rosé sauce and add sliced zucchini and shrimp. Cover with a third layer of pasta.
9Spread ricotta mixture on pasta and add a fourth layer of pasta.
10Add mushrooms and cover with rosé sauce.
11Bake about 15 minutes. Remove from oven and sprinkle lasagna with lobster and mozzarella.
12Continue baking another 30 minutes. Top with arugula and serve.
13This recipe is courtesy of Tablée des chefs.
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