Seafood Lasagna Recipe

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When Jordon was attending the University of Saskatchewan, he had a great apartment in City Park which was across the street from the legendary restaurant, Seafood Sam’s (now closed).  We used to head over there on Saskatchewan Roughrider game days and Sam would ask as we came in, “Are you watching the game or just eating?”  If you were there to watch the game, you were sent into the lounge and watched the game with a very intense Sam.  It was a great experience and Jordon always used to order a seafood lasagna.  So in honour of Rider games of the past and Seafood Sam’s, here is a great seafood lasagna recipe.

Ingredients

• 250 g instant lasagna sheets
• 125 g scallops
• 500 g raw prawns (shrimp)
• 125 g butter
• 85 g plain flour
• 500 ml milk
• 500 ml dry white wine
• 125 g cheddar cheese, grated
• 125 ml cream
• 60 g parmesan cheese, grated
• 2 tablespoons chopped flat-leaf (Italian) parsley

Directions

1. Preheat the oven to 180 degrees Celsius.  Line a greased shallow oven proof dish (one about 12 inches square) with the lasagna sheets, gently breaking them to fill any gaps, set aside.
2. Slice or pull of any vein, membrane or hard white muscle from the scallops, leaving any roe attached.
3. Peel the prawns and gently pull out the dark vein from each prawn back, starting from the head end.  Chop the seafood and the fish into even-sized pieces.
4. Melt the butter in a large saucepan over low heat, add the leek and cook, stirring, over medium heat for one minute, or until starting to soften.  Stir in the flour and cook for one minute, or until pale and foaming.  Remove from the heat and gradually stir in the combined milk and wine.  Return to the heat and stir constantly over medium heat until the sauce boils and thickens.  Reduce the heat and simmer for 2 minutes.  Add the seafood and simmer for one minute.  Remove from the heat, stir in the cheese, then season.
5. Spoon half the seafood mixture over the lasagna sheets in the dish, then top with another layer of lasagna sheets.  Spoon the remaining mixture over the lasagna sheets and then cover with another layer of lasagna sheets.
6. Pour the cream over the top, then sprinkle with the combined parmesan and parsley.  Bake, bake uncovered for 30 minutes, or until bubbling and golden brown.

Source: Kitchen Library: Mains by Jane Price