Healthy Casserole Recipes

Ingredients:

1/2 lb no-boil lasagna noodles
2 cup bottled clam juice
1 cup white wine
1 cup water
1 lb fresh medium shrimp, peeled -deveined and chopped
1 lb fresh sole fillet -cut into 1/2-inch pieces
1/2 lb fresh salmon fillet, skinned -cut into 1/2-inch pieces
2 1/2 tbsp olive oil
2 tbsp finely chopped shallot
3 anchovy fillets, rinsed and chopped
2 cloves garlic, minced
12 oz fresh mushrooms, sliced -4 cups
1/3 cup chopped fresh basil
salt & freshly ground black pepper, to taste
1/3 cup all-purpose flour
2 tbsp freshly squeezed lemon juice
1 pinch cayenne
1/3 cup fine dry breadcrumbs
2 tbsp freshly grated parmesan cheese
2 tbsp chopped fresh parsley

Instructions:

1. Place lasagna noodles in a large bowl of warm water and let soak,
stirring occasionally, until pliable, at least 10 minutes.

2. Meanwhile, in a large deep skillet, combine clam juice, wine and water.
Bring to a simmer. Reduce heat to medium-low and add shrimp. Poach until
pink, about 40 seconds. Remove with a slotted spoon and transfer to a
colander over a bowl.

3. Add sole and salmon to poaching liquid. Poach until just opaque, about 1
minute. Remove with a slotted spoon and place in colander with shrimp. Let
drain. Strain poaching liquid through a fine sieve and set aside. Wipe pan
dry.

4. In the same pan, heat 1/2 tablespoon oil over medium-high heat. Add
shallots, anchovies and garlic and cook, mashing anchovies into a paste,
for about 1 minute. Add mushrooms and saute until browned, about 2 minutes.
Add basil and season with salt and pepper. Transfer to colander with
seafood. Add accumulated juices to reserved poaching liquid. Measure out 3
1/2 cups hot liquid, adding water if necessary.

5. In a large heavy saucepan, heat remaining 2 tablespoons oil over medium
heat. Add flour and cook, whisking constantly, for 1 minute. Add reserved
poaching liquid and bring to a simmer, whisking, until smooth and thickened
to the consistency of heavy cream, 5 to 6 minutes. Add lemon juice and
season with salt, pepper and cayenne. Reserve 1 1/2 cups sauce; gently mix
seafood mixture into remaining sauce.

6. Preheat oven to 350°F. Lightly oil a 9-by-13 1/2-inch baking dish or
coat it with nonstick spray.

7. Spoon 1/2 cup reserved sauce into prepared dish. Drain noodles and blot
dry. Alternate 4 layers of noodles and 3 layers of seafood mixture in dish,
starting and ending with noodles. Spread remaining 1 cup sauce over the
top, coating noodles completely. (The lasagna will keep, covered, in the
refrigeratorfor up to 1 day or in the freezer for up to 1 month. Thaw in
the refrigerator before baking.)

8. Cover lasagna with aluminum foil and bake for 25 minutes. Uncover,
sprinkle with breadcrumbs and Parmesan and bake for 15 to 20 minutes more,
or until golden and bubbly. Let stand for 10 minutes. Garnish with parsley
and serve.

MAKES 8 SERVINGS.

385 calories per serving; 38 grams protein; 9 grams fat(1.6 grams saturated
fat); 32 grams carbohydrate; 400 mg sodium; 144 mg cholesterol; 1 gram
fiber.

Italian Name: Lasagne di Pesce

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 8