Shrimp, Scallop, and Cod Lasagne Recipe

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Shrimp, Scallop, and Cod Lasagne
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Ingredients
18
Count
Nutrition
463
Calories
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Ingredients:

Directions:

  1. Make sauce: In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in stock, milk, Sherry, and lemon juice in a stream and simmer, whisking occasionally, until thickened, about 10 minutes. Sauce may be prepared up to this point 3 days ahead and chilled, its surface covered with plastic wrap.
  2. In a large non-stick skillet cook fennel and leeks with salt and pepper to taste in 2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden and transfer to a large bowl.
  3. In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté shrimp with salt and pepper to taste until pink and just cooked through, about 30 seconds on each side. Add shrimp to fennel mixture.
  4. Remove tough muscle from side of each scallop and cut scallops into 1/2-inch pieces. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté scallops and cod, stirring, until opaque and just cooked through, about 1 1/2 minutes. Add scallops and cod to shrimp mixture. In a small bowl whisk together egg and lemon juice and stir into seafood mixture.
  5. Transfer sauce to a bowl and whisk until smooth. In another bowl with an electric mixer beat cream until it just holds soft peaks and fold into sauce gently but thoroughly.
  6. Preheat oven to 375°F.
  7. Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other. Spread one third shrimp mixture over pasta and sprinkle with 1 tablespoon bread crumbs. Drop one fourth remaining sauce onto shrimp mixture by spoonfuls and gently spread with back of spoon. Sprinkle 1/2 cup Parmesan over sauce and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with remaining 1/4 cup Parmesan.
  8. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until bubbling and golden. Let lasagna stand 5 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 462.91 Kcal (1938 kJ)
Calories from fat 261.05 Kcal
% Daily Value*
Total Fat 29.01g 45%
Cholesterol 118.75mg 40%
Sodium 1161.87mg 48%
Potassium 714.84mg 15%
Total Carbs 24.76g 8%
Sugars 2.38g 10%
Dietary Fiber 2.83g 11%
Protein 26.33g 53%
Vitamin C 10.3mg 17%
Vitamin A 0.1mg 3%
Iron 1.9mg 10%
Calcium 282.4mg 28%
Amount Per 100 g
Calories 144.73 Kcal (606 kJ)
Calories from fat 81.62 Kcal
% Daily Value*
Total Fat 9.07g 45%
Cholesterol 37.13mg 40%
Sodium 363.25mg 48%
Potassium 223.49mg 15%
Total Carbs 7.74g 8%
Sugars 0.74g 10%
Dietary Fiber 0.89g 11%
Protein 8.23g 53%
Vitamin C 3.2mg 17%
Iron 0.6mg 10%
Calcium 88.3mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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