Seafood And Broccoli Lasagna Recipe
Have you been swept off your feet lately?? This yummy Seafood And Broccoli Lasagna is sure to do so. Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Stock up on Seafood as you will want to make this Seafood And Broccoli Lasagna time and again. If you love this Seafood And Broccoli Lasagna recipe, do share it with your friends.
Ingredients
6 lasagna noodles 6
1 lb sole fillets 500 g
3 cups milk 750 mL
1 lb broccoli 500 g
1/3 cup butter 75 mL
1/2 lb mushrooms, sliced 250 g
1/3 cup all-purpose flour 75 mL
1/2 tsp salt 2 mL
Pinch each pepper and nutmeg Pinch
1/4 cup whipping cream 50 mL
2-1/4 cups shredded Swiss or mozzarella cheese 550 mL
3/4 lb cooked shrimp 375 g
1/2 cup freshly grated Parmesan cheese 125 mL
Directions
In large pot of boiling salted water, cook lasagna until tender but firm; drain and refresh with cold water.
Set aside on paper towels.
In shallow saucepan, bring sole and milk to simmer; cook, covered, for 5 minutes or until fish flakes easily when tested with fork.
Drain well, reserving hot milk.
Meanwhile, peel and slice broccoli stalks; divide florets into bite-size pieces.
In large pot of boiling salted water, cook broccoli for 2 minutes; drain and refresh under cold water.
Drain well and set aside on paper towels.
In saucepan, melt butter over medium heat; cook mushrooms for 3 to 5 minutes or until softened.
Add flour; cook, stirring, over low heat for 2 minutes without browning.
Remove from heat.
Stir in reserved hot milk, salt, pepper and nutmeg; cook over medium heat, stirring, until thickened.
Reduce heat to low; gradually stir in cream.
Remove from heat.
Taste and adjust seasoning.
Stir in 1 cup (250 mL) of the Swiss cheese.
Lightly spread some of the sauce in greased 13- x 9 inch (3 L) glass baking dish.
Flake sole; stir sole and shrimp into sauce in pan.
Arrange 3 lasagna noodles in dish; spoon thin layer of sauce over top, spreading carefully to cover noodles.
Arrange broccoli on top; dot with a few tablespoons of sauce.
Stir 1/4 cup (125 mL) of the Parmesan into remaining Swiss cheese; sprinkle half over broccoli.
Top with 3 more noodles; top with remaining sauce.
Sprinkle with remaining cheese mixture; top with remaining Parmesan.
(Recipe can be prepared to this point, covered and refrigerated for up to 8 hours.) Cover with foil; bake in 350°F (180°C) oven for 30 minutes.
Uncover and broil for about 2 minutes or until golden brown on cop.
Set aside on paper towels.
In shallow saucepan, bring sole and milk to simmer; cook, covered, for 5 minutes or until fish flakes easily when tested with fork.
Drain well, reserving hot milk.
Meanwhile, peel and slice broccoli stalks; divide florets into bite-size pieces.
In large pot of boiling salted water, cook broccoli for 2 minutes; drain and refresh under cold water.
Drain well and set aside on paper towels.
In saucepan, melt butter over medium heat; cook mushrooms for 3 to 5 minutes or until softened.
Add flour; cook, stirring, over low heat for 2 minutes without browning.
Remove from heat.
Stir in reserved hot milk, salt, pepper and nutmeg; cook over medium heat, stirring, until thickened.
Reduce heat to low; gradually stir in cream.
Remove from heat.
Taste and adjust seasoning.
Stir in 1 cup (250 mL) of the Swiss cheese.
Lightly spread some of the sauce in greased 13- x 9 inch (3 L) glass baking dish.
Flake sole; stir sole and shrimp into sauce in pan.
Arrange 3 lasagna noodles in dish; spoon thin layer of sauce over top, spreading carefully to cover noodles.
Arrange broccoli on top; dot with a few tablespoons of sauce.
Stir 1/4 cup (125 mL) of the Parmesan into remaining Swiss cheese; sprinkle half over broccoli.
Top with 3 more noodles; top with remaining sauce.
Sprinkle with remaining cheese mixture; top with remaining Parmesan.
(Recipe can be prepared to this point, covered and refrigerated for up to 8 hours.) Cover with foil; bake in 350°F (180°C) oven for 30 minutes.
Uncover and broil for about 2 minutes or until golden brown on cop.
