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Low Fat Seafood Lasagna Recipe
Ingredients
1/2 pound no-boil lasagna noodles
2 cups bottled clam juice
1 cup white wine
1 cup water
1 pound fresh medium shrimp, peeled, deveined and chopped
1 pound fresh sole fillet, cut into 1/2-inch pieces
1/2 pound fresh salmon fillet, skinned, cut into 1/2-inch pieces
2 1/2 tablespoons olive oil
2 tablespoons finely chopped shallot
3 anchovy fillets, rinsed and chopped
2 cloves garlic, minced
12 ounces fresh mushrooms, sliced, 4 cups
1/3 cup chopped fresh basil
salt & freshly ground black pepper, to taste
1/3 cup all-purpose flour
2 tablespoons freshly squeezed lemon juice
1 pinches cayenne
1/3 cup fine dry breadcrumbs
2 tablespoons freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
Method
Place lasagna noodles in a large bowl of warm water and let soak, stirring occasionally, until pliable, at least 10 minutes.
Meanwhile, in a large deep skillet, combine clam juice, wine and water.
Bring to a simmer.
Reduce heat to medium-low and add shrimp.
Poach until pink, about 40 seconds.
Remove with a slotted spoon and transfer to a colander over a bowl.
Add sole and salmon to poaching liquid.
Poach until just opaque, about 1 minute.
Remove with a slotted spoon and place in colander with shrimp.
Let drain.
Strain poaching liquid through a fine sieve and set aside.
Wipe pan dry.
In the same pan, heat 1/2 tablespoon oil over medium-high heat.
Add shallots, anchovies and garlic and cook, mashing anchovies into a paste, for about 1 minute.
Add mushrooms and saute until browned, about 2 minutes.
Add basil and season with salt and pepper.
Transfer to colander with seafood.
Add accumulated juices to reserved poaching liquid.
Measure out 3 1/2 cups hot liquid, adding water if necessary.
In a large heavy saucepan, heat remaining 2 tablespoons oil over medium heat.
Add flour and cook, whisking constantly, for 1 minute.
Add reserved poaching liquid and bring to a simmer, whisking, until smooth and thickened to the consistency of heavy cream, 5 to 6 minutes.
Add lemon juice and season with salt, pepper and cayenne.
Reserve 1 1/2 cups sauce; gently mix seafood mixture into remaining sauce.
Preheat oven to 350°F.
Lightly oil a 9-by-13 1/2-inch baking dish or coat it with nonstick spray.
Spoon 1/2 cup reserved sauce into prepared dish.
Drain noodles and blot dry.
Alternate 4 layers of noodles and 3 layers of seafood mixture in dish, starting and ending with noodles.
Spread remaining 1 cup sauce over the top, coating noodles completely.
The lasagna will keep, covered, in the refrigeratorfor up to 1 day or in the freezer for up to 1 month.
Thaw in the refrigerator before baking.
Cover lasagna with aluminum foil and bake for 25 minutes.
Uncover, sprinkle with breadcrumbs and Parmesan and bake for 15 to 20 minutes more, or until golden and bubbly.
Let stand for 10 minutes.
Garnish with parsley and serve.
:MAKES 8 SERVINGS.
Calories per serving; 38 grams protein; 9 grams fat1 grams saturated fat; 32 grams carbohydrate; 400 mg sodium; 144 mg cholesterol; 1 gram fiber
Italian Name: Lasagne di Pesce
