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Andrea's Seafood Lasagna
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”This has a major contradiction: you can hardly make lasagna without
yet no self-respecting Italian chef would ever put cheese and
I know this is a long recipe. But it came from Chef Andrea Apuzzo.”
Serves eight to twelve
1 cup dry white
2 sprigs Italian parsley
2 bay leaves
6 black peppercorns
1/2 carrot, sliced
1/2 onion, cut up
1 tablespoon salt
1 1/2 pounds fillets of fresh, flaky fish
1 pound shrimp, peeled and deveined,
21-25 count per pound
1 pound crabmeat
1 quart fresh oysters
10 ounces fresh scallops
2 tablespoons olive oil
1/4 cup chopped onions
tablespoons cup chopped garlic
1/4 cup dry white wine
tablespoons dill weed
3 leaves chopped fresh sage (optional)
1 cup half-and-half
1 cup whipping cream
1/4 teaspoon Worcestershire
2 dashes Tabasco
Lasagna noodles, cooked al dente
(or not, if the no-cook kind)
1 tablespoon olive oil
1 cup sun-dried tomatoes, julienne sliced
12 large fresh mushrooms
1/4 cup extra virgin olive oil
1. In a large saucepan,
bring one gallon of water and the white wine to a
low boil. Add the parsley, bay
leaves, peppercorns, carrot, onion,
and salt. Let
the pot simmer for 15 minutes.
2. Poach each seafood separately. Place the seafood in a large sieve and lower
it into the water. When the water returns to a vigorous boil, take
out and set it aside. Continue to do this until all seafood
has been poached.
3. Break the fish into small pieces. Slice the scallops in half or fourths,
depending on the size. Cut the shrimp into fourths. Leave the oysters
Leave the crabmeat out till later. Strain the poaching liquid.
4. In a large saucepan, heat the olive oil and sauté the onions and garlic
lightly browned. Add the wine and bring to a boil, then whisk in
5. Add a quart of the water you poached the seafood in. (Reserve the rest
for other recipes.) Return to a low boil and cook for about 30 minutes,
6. Put one cup of this liquid in a clean saucepan with the half-and-half and
cream, and bring to a boil. Simmer for 30 minutes, or until thickened.
Worcestershire, Tabasco, and salt and pepper to taste. That's the sauce. (You
can proceed with the rest of the recipe while the sauce
7. Put the rest of the fish stock into a clean saucepan with the seafoods,
crabmeat, dill, and sage. Return to a boil, then remove from the heat.
Preheat the oven to 450 degrees F.
8. Slice the mushrooms and sauté them for two minutes in a skillet with
extra virgin olive oil and set aside.
9. Coat the bottom of a 12 x 18 (or so) baking dish with the olive oil,
cover it with pasta--two sheets lengthwise across the pan. Top
it with about
a fourth of the seafood mixture. Cover the seafood with
a second layer of pasta.
This time, place the sheets at right angles to
the first layer. This will help
the lasagna hold together after it's cut.
Top the pasta with the sun-dried
tomatoes and the sautéed
10. Put down another layer of seafood, followed by another layer of
(reversing the direction of the pasta again), and so forth, until
you have five
layers of seafood, with seafood on the top. Top with
one cup of grated Parmesan
cheese, if you like.
11. Put the lasagna pan inside a bigger pan with enough water to come halfway up
the sides of the lasagna pan. Bake at 450 degrees for
12. Take the lasagna out and allow to cool on the top of the stove for
minutes. Make two slices the long way and three to five slices
with about 4 ounces of sauce.
3100 19th Street, Metairie, LA
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