Caprial’s Seafood Lasagna

from Cooking with Caprial, 1996, Ten Speed Press

1 tablespoon olive oil
4 cloves garlic, chopped
3 shallots, chopped
1 medium onion, diced
1 cup dry white wine
1 pound diced white fish or scallops
8 large shrimp, peeled and diced
1/2 cup crabmeat
Salt and pepper, to taste

Herb Sauce:
1 teaspoon olive oil
2 cloves garlic, chopped
3 shallots, chopped
1 small bulb fennel, diced
1 cup dry white wine
2 cups heavy cream
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh dill
Salt and black pepper, to taste

To Assemble:
3 sheets fresh pasta** (About 9 x 11 inches each)
1 cup grated Parmesan cheese

Directions:

For the filling: Heat oil in a large skillet until very hot. Add garlic, shallots and onion and saute until you can smell the aroma. Add white wine and boil to reduce until about 1/3 cup is left. Add fish and shrimp. Cook just until the shrimp start to turn pink. Add crabmeat; toss to mix and season to taste with salt and pepper. Cover and refrigerate until ready to use.

For Sauce: Heat olive oil in a large saucepan until very hot. Add garlic, shallots and fennel and saute until you can smell the aroma. Add wine and boil over high heat until wine is reduced by half. Add cream and, over low to medium heat, reduce the cream by half. Add herbs, salt and pepper and simmer to bring out the flavors of the herbs. Let cool a bit.

To assemble: Lightly grease a 9 x 11-inch baking dish. Place one sheet of pasta on the bottom of the pan. Spread about 1/3 of the sauce on the pasta sheet. Place 1/3 of the filling over the sauce. Top with about 1/3 of the Parmesan. Repeat for two more layers. Bake for 25 to 30 minutes or until golden brown. Serve hot.

Serves 6.

**(If fresh pasta sheets are not available, cook enough lasagna noodles to make 3 layers in your pan.)

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Published in: on January 17, 2011 at 7:59 pm  Leave a Comment  

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