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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Marie Simmons Ingredients:
2 tablespoons olive oil |
1 medium leek, white part only, rinsed well and finely chopped |
1 (28 ounce) can tomatoes with juice |
1 tablespoon tomato paste |
salt |
pepper |
8 ounces shrimp, peeled, deveined, and coarsely chopped |
8 ounces medium sea scallops, sliced thin |
1 lb boneless skinless fish fillet, cut into 1-inch pieces (haddock, sole, or snapper) |
12 fresh basil leaves, torn in half |
15 lasagna noodles (plain or spinach) |
1 1/2 lbs mozzarella cheese, coarsely shredded (or thinly sliced) |
Directions:
1. Heat oil in a skillet; add in leek; stir/saute until tender, about 10 minutes.
2. Stir in tomatoes and paste; cook, stirring and breaking tomatoes with the side of a spoon, until mixture boils.
3. Simmer, uncovered, until the sauce is slightly thickened, about 20 minutes; season with salt and pepper.
4. Stir in the shrimp, scallops, and fish fillet; add a few pieces of the torn basil leaves; cover and cook over low heat 10 minutes; do not boil or overcook.
5. Meanwhile, cook the lasagna noodles in plenty of boiling salted water until al dente, about 12 minutes; drain.
6. Place noodles in a large bowl of cool water until ready to use.
7. Heat oven to 350° ; spoon 1/2 cup of the sauce into the bottom of a 9x13 inch baking dish.
8. Lift the lasagna noodles individually from the water and blot dry on paper towels; arrange a single layer of 5 overlapping noodles on the bottom of the dish.
9. Spoon a third of the sauce and seafood over the noodles; sprinkle with a third of the basil and top with a third of the mozzarella.
10. Repeat with the next two layers.
11. Bake until the cheese is bubbly and edges browned, about 50 minutes; let stand 15 minutes before cutting and serve.
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