Lasagna Amalfi with Sea Scallops and Shrimp

by doughmesstic on July 29, 2011

in Food Holidays, Italian

 

Did you know that today is National Lasagna Day?

Everyday could be Lasagna Day as far as I’m concerned.  Starch. Cheese. Thick and belly-coating.  Oh yeah….gimme some.  Especially on THIS particular Lasagna Day, as I am headed to the Big Summer Potluck in Pennsylvania…as it is Gluten Free.

image

No lasagna for me.

Or for my roommate, Paula, of Bell’Alimento.  A true southern gal like me, with a history in Italy.

We need gluten to survive…image

but I imagine we can make it for a couple of days. As long as there are cookies. We plan to have a great time!!

So, I’ll share this lasagna recipe with you, based on my travels to Italy with Jon.  We eat a dish called Rigatoni Amalfi at a charming ristorante in Roma every time we go, and I decided to turn it into lasagna.  Delicious!  Cream, cheese, gluten.

Dive in, and prepare for a long nap.

Lasagna Amalfi with Sea Scallops and Shrimp

I really can’t give you a definite recipe on this, as I made it on the fly, so I will provide you approximations in case you decide to try it yourself. The approximations will be close, but use your judgment when making it, as everyone likes things their own way!

  • 1 Large Box Lasagna Noodles
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmegiano Reggiano
  • 1/2 cup Salted Butter
  • Pinch of Salt
  • 1/2 pound fresh asparagus
  • 1 1/2 cup frozen peas
  • fresh oregano (as needed)
  • 1 pound uncooked shrimp (medium)
  • 1/2 pound uncooked scallops (cut into pieces)
  • 2 cups Italian Cheese blend

Boil noodles until al dente.  While noodles are cooking, combine the cream, Pamegiano Reggiano, and butter with the salt and stir over medium heat until melted.  In the microwave (or in separate pots) cook the asparagus and peas until just done.

Preheat oven to 350.

When noodles are ready, drain them, and begin layering them into a baking pan. Top with shrimp and scallops, sauce, and vegetables. Add in the spinach, oregano and cheeses. Continue layering the lasagna until finally topping with a final layer of noodles and cheese.

Bake for 30 minutes.  Serve and enjoy!

This isn’t your typical lasagna, no. It is amazing though. So crisp and fresh with the addition of the peas – but the seafood really is the star of the show. It is an excellent dinner, but maybe even better the next day for lunch. It reheats surprisingly well in the microwave, and doesn’t lose any of its crispness. I am really pleased!!

Want more lasagna? Look no further than Paula.  Here’s a delicious one from her amazing site…image

Lasagne alla Bolognese, from Bell’Alimento

Have a great weekend everyone!!

{ 1 comment… read it below or add one }

Katie from Katie's Cucina July 29, 2011 at 11:03 am

Oh wow–this sounds amazing, and doesn’t sound like the typical lasagna! I just went scalloping in the bay off the coast of West Florida last weekend, and have tons of scallops to use! I’m adding this to my “make list”! Thanks for sharing.

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