Seafood Lasagna Florentine

Seafood Lasagna Florentine

                                                  Seafood Lasagna Florentine.

Seafood Lasagna FlorentineI 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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