Yesterday, we had three very specific desires, and so we combined them into one dish. One was for calamari, another was for garlic, and the last was to try making homemade pasta. All three were a success in the end, but since I’m still working out the kinks to homemade pasta, I’m not quite ready to post a recipe for that yet. If you have a favourite recipe for that, use that…or store bought dried lasagna noodles will work too.
Anyway, this is definitely a different lasagna than what you traditionally see. It’s got no red sauce and no mozzarella…instead, the flavours are designed to complement the delicate tastes and textures of the seafood filling. We served this with a side of balsamic dressed field greens, but I’d imagine that steamed or roasted (especially since your oven will already be on) veggies would be a nice complement as well.
Time: 45 Minutes
- Lasagna Pasta
- Seafood (We used a medley of bay scallops, shrimp, and calamari)
- Ricotta Cheese (We used part skim)
- Pesto (or make your own)
- Fresh Basil (we used about 20-25 leaves)
- Garlic (we used 3 cloves, but we like it extra garlicky…use less for a more tempered approach)
- Olive Oil
- Parmesan Cheese
- A spritz of lemon juice
- Optional: Pine Nuts
- Preheat your oven to 350 degrees F, and give a casserole dish a quick oil spray. Also, start to boil some water for your lasagna noodles.
- If making your own pesto, put your basil and garlic in the bowl of your food processor, and in some Parmesan cheese, your lemon juice, pine nuts (if using), and a little olive oil. Then, chop to combine. Add more olive oil if you need.
- Take about 3/4 of your pesto, and stir it in with some ricotta cheese. Set the rest aside to top your lasagna later
- Rinse and pat dry your seafood, and fold that into your cheese/pesto mix.
- Boil your pasta, and when it’s ready, apply a layer to the bottom of your casserole dish. Then, scoop about half of your seafood/cheese/pesto onto it, and spread to cover the pasta.
- Add another layer of pasta and the rest of your filling.
- Top the second layer with one more bit of pasta, and then spread the rest of your pesto on the top layer of your lasagna. Then, sprinkle on some Parmesan cheese, and cover with foil.
- Bake everything for about 30-35 minutes. Then, remove the foil, and bake for another 5 or so.
- Plate, devour, and enjoy!