Seafood and trout lasagna
Prep Time
Cooking Mode
250 mL (1 cup) cup frozen shrimp
250 mL (1 cup) cup frozen scallops
360 g (12 oz.) oz skinless trout
30 mL (2 tbsp.) tbsp. olive oil
1 onion, chopped
2 red peppers, diced
1.25 L (5 cups) cup store-bought or homemade white sauce
45 mL (3 tbsp.) tbsp. chopped dill
30 mL (2 tbsp.) tbsp. snipped chives
15 mL (1 tbsp.) tbsp. lemon zest
To taste salt and freshly ground pepper
To taste pepper
10 cooked lasagna noodles
375 mL (1½ cups) cup grated mozzarella cheese
250 mL (1 cup) cup frozen shrimp
250 mL (1 cup) cup frozen scallops
360 g (12 oz.) oz skinless trout
30 mL (2 tbsp.) tbsp. olive oil
1 onion, chopped
2 red peppers, diced
1.25 L (5 cups) cup store-bought or homemade white sauce
45 mL (3 tbsp.) tbsp. chopped dill
30 mL (2 tbsp.) tbsp. snipped chives
15 mL (1 tbsp.) tbsp. lemon zest
To taste salt and freshly ground pepper
To taste pepper
10 cooked lasagna noodles
375 mL (1½ cups) cup grated mozzarella cheese
Directions
1Preheat oven to 180°C (350°F).
2In a pan, sauté seafood and trout in 15 mL (1 tbsp.) of oil. Transfer to a plate and set aside.
3Using the same pan, heat 15 mL (1 tbsp.) of oil and sauté onion and peppers for 3 minutes.
4Pour in sauce to warm. Add reserved seafood and trout mixture along with herbs and lemon zest. Season with salt and pepper and mix well.
5In a 23 cm x 33 cm (9 x 13 in.) oven-safe dish, cover bottom with 1/3 of sauce and top with a layer of 5 lasagna noodles. Repeat with another layer of sauce and noodles. Finish with sauce. Top evenly with cheese and bake for approximately 20 minutes or until cheese is melted and golden brown.
6For the white sauce, use two envelopes of store-bought garlic sauce or make a homemade béchamel sauce.
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Personal Note
Personal Note