Seafood Lasagne

Marie Simmons

• Ready In: 1 hr 50 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 1  medium leek, white part only, rinsed well and finely chopped
• 1 (28 ounce) can tomatoes with juice
• 1  tablespoon tomato paste
•  salt
•  pepper
• 8  ounces shrimp, peeled, deveined, and coarsely chopped
• 8  ounces  medium sea scallops, sliced thin
• 1  lb  boneless skinless  fish fillet, cut into 1-inch pieces (haddock, sole, or snapper)
• 12  fresh basil leaves, torn in half
• 15  lasagna noodles (plain or spinach)
• 1 1⁄2 lbs mozzarella cheese, coarsely shredded (or thinly sliced)

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.