Link to Torino Pasta

Capt'n Kristin's
Seafood Lasagna

This recipe contains my wife's & daughter's favorite food groups:
cheese, noodles, dill ... and did I say "cheese?" Personally, one
can make this recipe with linguini instead of lasagna noodles...
 but either way it is wonderful!

Important to any lasagna -- particularly one with seafood --
 is to 'reduce' the moisture content of the seafood to the
 point the sauce isn't watered down in baking.

Another key is the assembly of any lasagna. It is fairly
straightforward: first a noodle layer, then a layer of
prepared sauce, followed by a meat layer and then a cheese
 mixture layer and finally capped with a layer of shredded
Mozzarella and a dash of Romano and Parmesan.

It has the noodles and cheese she will love and enough protein to
satisfy the appetite of any man.

Enjoy it with those you love.

Ingredients: in Assembly


Happy is the Chef


1 lb. -- Mozzarella
1 lb. -- lasagna noodles (flavored)


Ingredients: Cheese Mixture Layer

Putting on the CHEESE!





6 eggs
 2 lb. Ricotta
1/2 cup Parmesan
1/2 cup Romano

Salt, Pepper, Garlic Powder

fresh herbs: parsley &/or dill


Ingredients: meat layer

The Cheese Layer (green bowl) & the various meats await assembling the lasagna!


Alaskan King Crab
pan-fried and diced pork andouille sausage
sautéed mushrooms in garlic butter


Ingredients: the sauce

1 1/2 lb. diced clams
1/2 lb. -- Bacon

Mirepoix can be made early on and
 refrigerated until needed




Mirepoix (plus!):

1/4 cup crushed garlic
2 bell peppers (Red/Green)
1 jar pimento
1 Onion
1 cup celery
1 cup diced carrots (1 cm)

1 cup white wine
1/2 cup Armagnac

flour as needed
2-3 cups heavy whipping cream
3 tbsp butter

salt, pepper and garlic powder
1 tsp dill
1/4 tsp thyme
1/4 ginger

( a little of Capt'n Rog Secret Mixture)


Step 1-- Prepare the sauce


Sauté diced Bacon until cooked, remove meat
and cook Mirepoix until onions are clear

add corn starch & white wine and reduce,
add clam juice and reduce, add clams
and seasonings

Can you feel the heat? the aroma?

Step 2
--  sauté shrimp, crab, scallops
 in butter and garlic, add 1/2 cup Armagnac
 reduce, set aside (This is the Meat filling)

Step 3
-- combine Ricotta, Parmesan with eggs
 bacon and 2 tablespoons garlic powder, dill and salt
 and pepper to taste (this is cheese mixture)

Step 4
-- butter 9 x 11" baking dish and a second smaller dish if necessary



Step 5
-- add first layer of Lasagna noodles

drained & butter noodles ready for layering!
Aren't they pretty?

Step 6
-- if only making one pan, Add 1/2 the sauce & peas,
 distribute crab, shrimp, scallops
and crab chunks (Meat filling) over

add cheese mixture then
 top with shredded Mozzarella and a
dash of Romano,

finally, sprinkle on
 fresh dill

Kristin adding the meat layer,
one meat at a time This is now
more art... than food science




Step 7
-- Repeat Steps 4 and 5

we fill 2 casseroles with this recipe!
aaaah... the master at work!



Step 8
-- Cover with foil & Bake for 45 minutes at 350 degrees, remove foil and bake uncovered last 15 minutes

Ready to Bake!
Thank you , Kristin!


Step 9 -
- Allow to sit for 15 minutes to solidify

Step 10 -- ENJOY!

"enough pasta and cheese to please any woman... and
 enough seafood to make a man smile!"


Here's more pics of Dad adding his twist to
our old favorite!