The other day I stopped by some of the shops in the Italian section of St. Louis, called The Hill. You can find wonderful authentic Italian food and groceries there. While I was browsing, I came across some home-made seafood ravioli, I did not buy them, but could not stop thinking about them. A few days later they were still on my mind so I made a quick seafood lasagna, not quite the same, but addressed the craving.
The recipe below made enough for an 8 by 8 pan, but it is very rich and filling so that would easily serve 6 people, probably with some leftovers.
Quick Seafood Lasagna
- 1/2 package of lasagna noodles, I used roasted red pepper noodles from Pappardella’s
- 1 pound of shrimp (I used frozen)
- 3-4 cloves of garlic
- 1 TBSP butter
- 1-2 TBSP olive oil
- 1 onion finely chopped
- 1-2 cups ricotta cheese
- 1 – 1 1/2 cups parmesan cheese
- 1 -2 cups of white sauce (butter, flour, milk)
Bring the water to a boil and cook the lasagna noodles, when al dente, drain and rinse with cold water. While this is going on, saute the onions, then add shrimp, I also added a few generous shakes of Tuscan Sunset. Cook until the shrimp is no longer pink. Remove from heat and make the white sauce. Add some of the cheese to the sauce, I added about a cup of ricotta and 1/4 cup of parmesan. Chop the shrimp and mix with the remaining cheeses, salt and pepper to taste reserve a bit of the parmesan for the top. Layer the noodle, seafood mix, and sauce. Top the last layer with remaining cheese and some pepper.
Bake at 400 for about 30 -40 minutes.