Seafood Lasagna Florentine.
I have combined two family traditions in this Christmas Eve recipe of Seafood Lasagna Florentine. I have always made a lasagna on Christmas Eve; and like many cultures, my family would make a traditional fish melon that day. So I decided to combine these two traditions into one sensational entrée! My Seafood Lasagna Florentine brings together both of these traditions in a festive holiday entrée that is delicious, nutritious, full of celebration and cheer! Enjoy, all you need is a big salad to complement and some good dry wine!
1 batch of red clam sauce:
Start with olive oil heated to medium high, sauté a couple of chopped garlic cloves, add the juice of 2 cans of baby clams,1 large can of chopped Marzano tomatoes, water or more clam juice, 1 bunch of chopped organic flat leaf parsley and 2 tablespoons organic dried parsley, 4 teaspoons ground black pepper, salt to taste and finally the drained clams. Simmer for about 20 minutes, remove from heat and set aside.
1 package lasagna noodles, cooked under al dente, rinsed and set aside
1 large container whole milk ricotta cheese
1&1/2 teaspoon Mediterranean dried oregano leaves
1&1/2 teaspoon dried basil leaves
1 package shaved or shredded Italian cheese blend
6 ounces organic spinach, chopped
8 ounces cooked lobster meat, chopped
2 jars olive oil packed tuna, drained and broken up if fillets
Finely grated parmesan or pecorino cheese
8-10 large raw peels and deveined shrimp
Preheat oven to 350 degrees Fahrenheit
In a large rectangular baking dish, layer the ingredients:
Start with clam sauce, then a layer of noodles
Spread half of the ricotta, season with half of the herbs
Layer the chopped spinach, use all of it
Layer the tuna and lobster meat and more sauce, use all of it
Sprinkle half of the shaved or shredded cheese blend
Another layer of noodles, the rest of the ricotta and herbs
Last layer of noodles, finish with sauce, the rest of the cheese blend and the grated cheese
Evenly lay the shrimp over the top
Make knife slashes throughout the top, cover the dish with foil
Bake for 1 hour, uncover and bake for another 30 minutes until top is browned and bubbly, remove from oven and let rest
Serve with a large fresh salad, wine or NA of choice and celebrate the season!
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