Description:

Recipe from Sophisticated Entertaining by Jeanne Benedict

Source:

Johanna

Serves/Makes:12 or more

Ingredients

• Lasagna Layers:
• 1 1 lb (.5 kg). box lasagna noodles
• 2 tbsp (30 ml) olive oil
• 1/2 lb (.2 kg). bay scallops
• 1/2 lb (.2 kg). bay shrimp
• 1 8-1/2 oz (238 grm). can artichoke hearts, chopped
• 1 cup (225 ml) shredded Swiss cheese
• 1 cup (225 ml) shredded Gruyere cheese
• 1/2 cup (125 ml) basil leaves, shredded
• Lasagna Filling:
• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) olive oil
• 2 cloves garlic, finely minced
• 2 large leeks, washed and chopped
• 1/2 cup (125 ml) dry white wine
• 1 2 lb (.9 kg). container ricotta cheese
• 3 tbsp (45 ml) fresh basil, finely chopped
• 2 eggs
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) pepper
• White Sauce:
• 1/2 cup (125 ml) butter
• 6 tbsp (90 ml) all-purpose flour
• 1-3/4 cups (425 ml) chicken stock
• 2 cups (475 ml) half &half
• 1 cup (225 ml) fresh grated Parmesan
• 3 eggs, lightly beaten
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) white pepper

Preparation

• Add 1 tsp (5 ml) salt and 2 tbsp (30 ml) 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 riccota 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 (125 ml) at a time, stirring constantly, to incorporate liquid.
• Add cream and stir as sauce thickens.
• Stir in cheese until blended.
• Add 1/2 cup (125 ml) 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 350 degrees (175 C.).
• 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 (125 ml) ricotta cheese mixture over noodles.
• Scatter 1/3 cup (80 ml) of scallops, shrimp, and artichoke over ricotta.
• Spoon 1/3 cup (80 ml) sauce over ingredients and top with 1/2 cup (125 ml) 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 to 15 servings per single recipe.

Comments

Note : Make 3 lasagnas for a party of 50. Lasagna may be prepared and cooked up to 2 days before serving. Cover cooked lasagna and refrigerate for 2 days. When ready to serve, reheat lasagna at 350F (175C) for about 15 minutes or until hot. Or, freeze for up to 2 weeks, thaw overnight in the refrigerator and reheat.