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
 Parmesan/Romano
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!
 

 


scallops
shrimp
Alaskan King Crab
peas
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

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

( a little of Capt'n Rog Secret Mixture)
 

 


Step-by-step
 
 
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
 sauce,

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!