Seafood and trout lasagna
Seafood and trout lasagna

Preparation time 25 minutes

Total time: 50 minutes

Ingredients

  1. 250 mL (1 cup) frozen shrimp, thawed and deveined
  2. 250 mL (1 cup) frozen scallops, thawed
  3. 360 g (12 oz.) skinless trout, cubed
  4. 30 mL (2 tbsp.) olive oil, divided
  5. 1 onion, chopped
  6. 2 red peppers, diced
  7. 1.25 L (5 cups) store-bought or homemade white sauce
  8. 45 mL (3 tbsp.) chopped dill
  9. 30 mL (2 tbsp.) snipped chives
  10. 15 mL (1 tbsp.) lemon zest
  11. To taste, salt and freshly ground pepper
  12. To taste, pepper
  13. 10 cooked lasagna noodles
  14. 375 mL (1½ cups) grated mozzarella cheese

Directions

  1. Preheat oven to 180°C (350°F).
  2. In a pan, sauté seafood and trout in 15 mL (1 tbsp.) of oil. Transfer to a plate and set aside.
  3. Using the same pan, heat 15 mL (1 tbsp.) of oil and sauté onion and peppers for 3 minutes.
  4. Pour in sauce to warm. Add reserved seafood and trout mixture along with herbs and lemon zest. Season with salt and pepper and mix well.
  5. In a 23 cm x 33 cm (9 x 13 in.) oven-safe dish, cover bottom with 1/3 of sauce and top with a layer of 5 lasagna noodles. Repeat with another layer of sauce and noodles. Finish with sauce. Top evenly with cheese and bake for approximately 20 minutes or until cheese is melted and golden brown.

Chef’s secret

For the white sauce, use two envelopes of store-bought garlic sauce or make a homemade béchamel sauce.

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