Fish Seafood Lasagna

Grandma's Fish Seafood Lasagna

Difficulty: Easy
Portions: 12
Preparation: 1 hour
Baking time: 1 hour
Total time: 2 hours

Fresh and smoked fish aromas marry together in this seafood lasagna, along with the shellfish to create a refined sauce that gives us a nice break from the traditional meat lasagna, which is often heavier in taste. The green lasagna noodles help give this dish a nice color, but you can also pick white noodles as well. This dish can be prepared 24 hours in advance and reheated the next day. It also freezes well, but without the top egg layer, if you were using shrimp and fresh mussels. But you will have to thaw it completely (allow at least 8 hours in the refrigerator) before making the top with sauce and baking.

Ingredients:

* 1 lb. green lasagna noodles
* 8 cups milk
* 2 bay leaves
* 2 onions, peeled and split in quarters
* 1 and 1/2 haddock fillets
* 1 lb. cod fillets
* 1 tablespoon dry fish bouillon
* 1/2 cup butter
* 1 cup flour
* 1 lb. raw mussels, cooked and shelled
* 1/2 lb. shrimp, cooked and shelled
* 2 tablespoons chopped fresh dill, chopped
* Salt and freshly ground black pepper
* 2 or 3 tablespoons oil for cooking

Topping:
* 6 eggs
* 1 cup cream
* Salt and freshly ground black pepper
* 2 tablespoons butter
* 1 cup grated cheese; more if needed

Instructions

Making the seafood sauce

1) Pour the milk into a saucepan, add bay leaves, onions and bring to boil. Remove from heat, set it on cod and haddock, cover and let cool. Remove the fish, remove skin and bones, and pull (shred) them with a fork. Strain the milk and set aside.

2) Melt butter in large saucepan, add the flour and cook over low heat for 1 minute. Remove from heat, pour the milk gradually and bring to a boil over low heat setting, stirring constantly so the sauce doesn't stick. Remove from heat and stir in fish, mussels, shrimp, fish bouillon powder and dill. Season with salt and pepper to taste; your fish sauce is ready, set aside.

Cooking the lasagna noodles

3) Boil plenty of salted water. Add the oil will prevent the lasagna from sticking, then immerse depending on the size of the pan-half or one third of the pasta. Cook about 8 minutes, keeping them slightly crunchy to the bite, al dente. Drain and allow to dry, laid flat on a piece of clean cloth so they do not stick. Do the same with the remaining pasta.

Assembling the lasagna

4) Spread a layer of seafood sauce in the bottom of a very deep lasagna dish; cover with a layer of lasagne noodles. Continue layering until all the sauce is used, and finish with a layer of pasta.

5) For the topping, beat the eggs with salt and pepper; pour in the cream also. Melt the butter in a pan and cook the eggs scrambled over low heat, without cooking them thoroughly, then pour this eggs mixture over the laste layer of noodles. Sprinkle with cheese and bake for about 45 minutes or until top of this lasagna is golden brown.

And serve...

Serve this seafood lasagna to your guests...