Festive Lasagna
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
6 tbsps
Unsalted Butter1 cup
Flour1 tbsp
Tomato Paste1 cup
Fish Stock1 cup
Milk1 cup
Heavy Cream2 tbsps
Butter2 tbsps
White Wine (dry)1
Salt2 cup
Breadcrumbs (fresh)Directions:
1
Season well with salt and pepper
2
Sauce: Combine fish stock, milk and cream and set aside
3
Make a roux of butter and flour
4
When cooked, stir in sun-dried tomato paste and whisk in liquids; bring to a boil and simmer for 5 minutes
5
Season well to taste with salt and cayenne
6
Seafood Filling: Saute lobster and crab in butter to warm; add tomatoes and wine and reduce
7
Stir in basil and chives
8
To assemble: Cut lasagna into strips large enough to fit into 9 x 13 inch pan
9
Parboil lasagna strips, a few at a time for a minute in boiling water
10
Chill in ice water; dry on cloth towels
11
Preheat oven to 400 degrees
12
Butter pan generously
13
Layer some lasagna noodles, barely overlapping the edges
14
Spread some sauce over top and dot sauce with seafood filling; layer until pan is filled
15
Finish with a layer of sauce, sprinkle with breadcrumbs and dot with butter
16
Bake for 20 to 25 minutes; cool for 10 minutes before serving