Ease of Preparation: Medium
Time of Preparation: 45 minutes
Yield: 5-6 servings
These creamy, dreamy personal lasagnas are tailor made for the seafood-lover in your life. A silky, rich clam sauce, verdant spinach, and an assortment of seafood make for a hearty dinner that only needs a buttery Chardonnay to be complete!
Ingredients:
Clam White Sauce:
- 2 cups (470 ml) whipping cream
- 2 cups (470 ml) clam juice
- 6 tablespoons (90 ml) all-purpose flour
- 6 tablespoons (90 ml) butter
- Salt and white pepper
Spinach Layer:
- 1 pound (454 g) baby spinach
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 4 tablespoons (60 ml) white wine
- ¼ cup (60 ml) chopped dill
- Oil, for cooking
- Salt and pepper
Lasagna:
- 5 fresh lasagna noodles, cut 5 x 12 inches (12 x 30 cm)
- 48 mussels, cooked and removed from shells
- 24 small shrimp (21/25 count, about 1 pound/454 g)
- ½ pound (227 g) smoked salmon
- 4 scallions, chopped
- ½ cup (120 ml) panko breadcrumbs, toasted
Method:
For the Clam White Sauce:
In a medium saucepan, bring whipping cream and clam juice to a gentle simmer. Remove from heat.
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook around 2-3 minutes until mixture is light blonde in colour.
Whisk in cream and clam juice mixture and bring up to a gentle simmer. Continue to cook until a thick sauce forms.
Season with salt and white pepper. Keep warm and set aside until needed.
For the Spinach Layer:
Heat a large sauté pan with vegetable oil over medium heat.
Add shallot and garlic and cook until shallot is translucent.
Add white wine to deglaze and reduce until almost dry.
Add in spinach and cook until wilted down completely.
Spread over a sheet pan and refrigerate to cool down quicker.
Add chopped dill then season with salt and pepper.
Set aside to cool until needed.
For the Lasagnas:
Preheat oven to 375 F (190 C).
Ladle a small amount of the Clam White Sauce onto the bottom of a lasagna boat.
Place the very end of one of the long lasagna noodles on top of the sauce, leaving the rest of the noodle out of the bowl on the work surface.
Place 4 shrimps, 5 mussels, and 1 tablespoon (15 ml) of flaked smoked salmon over the end of the noodle in the bowl, then coat lightly with more of the sauce.
Fold the noodle over, allowing the excess to hang over the other side.
Add a layer of the spinach mixture, then another light layer of sauce.
Repeat process for 2 more layers, all with the same noodle being folded accordion-style, finish the top with the Clam White Sauce.
Repeat to make 4 more lasagnas.
Bake lasagnas for 20 minutes or until top is golden brown.
Remove from oven and allow to rest for 5 minutes.
Sprinkle top with scallions and toasted breadcrumbs and serve hot.
