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olive oil only Italian style plum tomatoes tomato paste salt pepper shrimp thin haddock basil noodles Mozzarella cheese
Viewed: 56 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1 medium leek, white part only, rinsed well and finely chopped
- 1 can (28 ounces) Italian-style plum tomatoes with juices
- 1 tablespoon tomato paste
- Salt
- Pepper
- 8 ounces shrimp, shelled, deveined, and coarsely chopped
- 8 ounces medium-size sea scallops, sliced thin
- 1 pound boneless and skinless fish fillet (haddock, sole, or snapper), cut into 1-inch pieces
- 12 fresh basil leaves, tom in half
- 15 spinach and/or plain lasagne noodles
- 1 1/2 pounds mozzarella cheese, coarsely shredded or sliced thin
Method
- Heat the oil in a medium skillet; add the leek; saute until tender, about 10 minutes.
- Stir in the tomatoes and paste.
- Cook, stirring and breaking tomatoes with the side of a spoon, until mixture boils.
- Simmer, uncovered, until the sauce is slightly thickened, about 20 minutes.
- Season with salt and pepper.
- Stir in the shrimp, scallops, and fish fillet; add a few pieces of the tom basil leaves.
- Cover and cook over low heat 10 minutes.
- Do not boil or overcook.
- Meanwhile, cook the lasagne noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
- Place noodles in a large bowl of cool water until ready to use.
- Heat oven to 350F.
- Select a 9 x 13-inch shallow baking dish.
- Spoon 1/2 cup of the sauce into the bottom of the dish.
- Lift the lasagne noodles individually from the water and blot dry on paper toweling.
- Arrange a single layer of 5 overlapping noodles on the bottom of the dish.
- Spoon a third of the sauce and seafood over the noodles.
- Sprinkle with a third of the basil and top with a third of the mozzarella.
- Repeat with the next two layers.
- Bake until the cheese is bubbly and edges browned, about 50 minutes.
- Let stand 15 minutes before cutting and serving.
