Total Time
1hr 50mins
Prep 1 hr
Cook 50 mins

Marie Simmons

Ingredients Nutrition

Directions

  1. Heat oil in a skillet; add in leek; stir/saute until tender, about 10 minutes.
  2. Stir in tomatoes and paste; cook, stirring and breaking tomatoes with the side of a spoon, until mixture boils.
  3. Simmer, uncovered, until the sauce is slightly thickened, about 20 minutes; season with salt and pepper.
  4. Stir in the shrimp, scallops, and fish fillet; add a few pieces of the torn basil leaves; cover and cook over low heat 10 minutes; do not boil or overcook.
  5. Meanwhile, cook the lasagna noodles in plenty of boiling salted water until al dente, about 12 minutes; drain.
  6. Place noodles in a large bowl of cool water until ready to use.
  7. Heat oven to 350° ; spoon ½ cup of the sauce into the bottom of a 9x13 inch baking dish.
  8. Lift the lasagna noodles individually from the water and blot dry on paper towels; arrange a single layer of 5 overlapping noodles on the bottom of the dish.
  9. 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.
  10. Repeat with the next two layers.
  11. Bake until the cheese is bubbly and edges browned, about 50 minutes; let stand 15 minutes before cutting and serve.

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