This lasagna is rich and decadent enough to serve on any special occasion. Serve it with a mixed green or Caesar salad.
Ingredients
- 2½ cups (625 ml) fish or chicken stock
- 1½ cups (375 ml) light cream or milk
- 2 garlic cloves, finely chopped
- 0.33 cup (80 ml) all-purpose flour
- salt and white pepper to taste
- pinch ground nutmeg
- ½ lb (250 g) firm fish fillets, such as salmon or halibut, cut into small cubes
- one 1 lb (500 g) tub ricotta cheese
- 2 large eggs
- ½ cup (125 ml) chopped fresh basil
- ½ lb (250 g) cooked salad shrimp, patted dry
- 1 cup (250 ml) fresh or canned crabmeat, squeezed dry
- ¾ lb (375–500 g) mozzarella cheese, grated
- ½ cup (125 ml) freshly grated Parmesan cheese
- 16 dried lasagna noodles, cooked as per package directions
How to Make It
- Place 2 cups (500 ml) of the stock in a pot. Add the cream or milk and garlic, and bring to a simmer. Mix the remaining stock with the flour until smooth. Slowly whisk into the stock mixture. Bring back to a simmer and cook until the sauce thickens. Season with the salt, pepper and nutmeg; mix in the cubed fish. Remove from the heat and set aside. (The fish will cook through when baked in the lasagna.)
- Combine the ricotta cheese with the eggs and basil. Season with salt and pepper and set aside. Preheat the oven to 350°F (175°F).
- To assemble the lasagna, spoon a little sauce into the bottom of a 9- × 13-inch (3.5 L) casserole. Top with 4 noodles, a third of the remaining sauce, and half the shrimp and crab. Sprinkle with a third of the mozzarella and Parmesan cheeses. Top with another layer of noodles and then with the ricotta cheese mixture. Top with another layer of noodles, another third of the sauce, the rest of the shrimp and crab and another third of the cheeses. Top with 4 more noodles and the remaining sauce and cheese. Bake, tented with foil so it does not touch the cheese, for 40 minutes. Uncover and bake for another 15 to 20 minutes, until brown and bubbly. Let the lasagna rest for 5 to 10 minutes before slicing and serving.
