Seafood and Artichoke White Lasagna

Everyone knows an Italian pal who has procured Grandma’s heirloom lasagna recipe. Making this traditional and time-consuming dish is a great way to introduce children to the kitchen. After you cook and prepare the ingredients, let the little fingers build the lasagna as you supervise with your glass of Chianti. Once assembled, lasagna can be frozen and then reheated for an easy supper.



Lasagna Layers

• 1 (1 lb. box) lasagna noodles
• 2 tablespoons olive oil
• 1/2 lb. bay scallops
• 1/2 lb. bay shrimp
• 1 (8 1/2 oz.) can artichoke hearts, chopped
• 1 cup shredded Swiss Cheese
• 1 cup shredded Gruyere Cheese
• 1/2 cup basil leaves, shredded

Lasagna Filling

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, finely minced
• 2 large leeks, washed and chopped
• 1/2 cup dry white wine
• 1 (2 lb.) container ricotta cheese
• 3 tablespoons fresh basil, finely chopped
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper

White Sauce

• 1/2 cup butter
• 6 tablespoons al-purpose flour
• 1 3/4 cups chicken stock
• 2 cups half &half
• 1 cup fresh grated Parmesan
• 3 eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Add 1 teaspoon salt and 2 tablespoons olive oil to a large pot of water and bring to a boil over medium-high heat. Add lasagna noodles and cook until tender, about 15 minutes. Gently remove noodles with tongs and drape over the side of several pots or large bowls. Do not overlap noodles as they will stick to each other and tear.

Heat olive oil in a large skillet over medium heat. Add scallops and cook for 5 minutes until scallops are no longer opaque. Add shrimp and cook for 2 minutes more until shrimp is pink. Remove from heat. Toss together scallops, shrimp and artichoke in a large bowl. Cover bowl and set aside. Toss together cheese in another bowl and cover and set aside.

Meanwhile, make lasagna filling. Heat butter, oil, and garlic in a large skillet over medium-high heat. Add leeks and wine and cook over medium-high heat until leeks are tender and liquid reduces completely, about 8-10 minutes.

Spoon ricotta cheese into a large bowl. Add leeks, basil, eggs, salt and pepper and mix until blended. Cover bowl and set aside.

To make White Sauce, melt butter in a large saucepan over medium heat. Whisk in flour until smooth and cook, stirring constantly, for 1 minute. Add chicken stock 1/2 cup at a time, stirring constantly, to incorporate liquid. Add cream and stir as sauce thickens. Stir in cheese until blended. Add 1/2 cup of hot sauce to bowl with beaten eggs and stir to temper eggs. Add eggs to sauce and stir constantly for 2 minutes more, then remove from heat. Season with salt and pepper.

Preheat oven to 350F (175C).

To assemble lasagna, smear white sauce on the bottom of a 13 x 9 inch baking pan. For each layer, lay 3 noodles, side by side, over bottom of pan. Cut broken noodles to fill in any gaps or extend the length of the pan. Dollop 1/2 cup ricotta cheese mixture over noodles. Scatter 1/3 cup of scallops, shrimp, and artichoke over ricotta. Spoon 1/3 cup sauce over ingredients and top with 1/2 cup of Swiss and Gruyere cheese mixture. Repeat layers 3 more times. Top final layer with noodles and spoon sauce over top. Scatter Swiss and Gruyere cheese over sauce. Bake for 45 minutes or until top is bubbling. Remove from oven and cool for 10 minutes.

Precut lasagna into 3-inch squares and place on a trivet or hot plate on the buffet table. Garnish with shredded basil leaves. Store covered in the refrigerator or freezer and reheat before serving.

Makes 12– 15 servings

Photo Credit: jough on Flickr