International dishesSavory CakesItalyabout 1 hour 30 minutes
Seafood lasagna with a three cheese cream sauce is a dish for a full table. Every sheet of pasta soaks up the sauce, the seafood stays sweet and the top browns to a deep gold. The cream sauce is the tricky part, thin when it is underworked and stodgy when it goes too far.
The pan juices from the seafood are strained and stirred straight into the cream, and that is where the sweetness is held. The tray is layered about three times over to fill it.
This batch weighs about 2.9kg, at roughly 240 calories per 100g.
Method
Peel 454g shrimp, remove the heads, legs and tails, pull out the dark vein, then soak the shrimp briefly in white wine. Rinse 340g scallops in lightly salted water and pat them dry.
Heat a pan with 2 tablespoons canola oil, 30g unsalted butter, 2 chopped spring onions and 2 cloves minced garlic until fragrant. Add 115ml chicken stock, 236ml clam cooking liquid, the scallops, the shrimp, 226g chopped crab sticks, half a teaspoon black pepper and 1 teaspoon salt, and stir until the seafood is cooked. Strain and keep the liquid.
Pour the strained seafood liquid and 300g cream into a bowl and whisk. Melt the remaining 113g unsalted butter in a pan, add 64g all purpose flour with the cream mixture and half a teaspoon black pepper, and whisk until it comes to a boil and thickens slightly.
Take the pan off the heat and stir in 1/8 teaspoon red chili powder, 22g parmesan, 59ml white wine and the remaining 300g cream.
Fold 3/4 of the cream sauce into the seafood.
Spread half of the remaining cream sauce over the base of a rectangular baking dish, then layer lasagna sheets, seafood, cream sauce and the three cheeses, mozzarella, parmesan and Italian cheese. Repeat about 3 times to fill the dish, using all 9 lasagna sheets.
Heat the oven to 175 degrees C for 15 minutes, then bake the lasagna for 40 to 45 minutes.
Tips
Lasagna sheets, parmesan and Italian cheese are sold at imported food shops and on the online marketplaces.
Italian cheese can be replaced entirely with mozzarella.
The clam cooking liquid is made at home from fresh clams, keeping the full 236ml.
A sheet of foil laid over the tray during baking keeps the top from scorching.
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