The Goat Cheese Seafood Lasagna!

Ingredients:

* Olive oil (a drizzle, or as needed)
* 1 onion, finely chopped
* 2 red peppers, finely chopped
* 1 orange or yellow pepper, finely chopped
* 2 cloves garlic, chopped fine
* 2 lb. frozen shrimp (91 to 110 shrimp) uncooked, peeled, deveined, tails without
* 24 oz small scallops frozen, uncooked
* 1 lb. boneless salmon fillet, cut into cubes
* 1/2 can tomato paste
* 2 1/2 cup 15% cream
* juice from half of a lemon
* 2 small Goat cheese logs (more for a marked taste)
* 1 lb. grated mozzarella
* 1/4 cup cornstarch
* 12 to 15 lasagna noodles (half-cooked, as per package instructions)
* saffron, basil, thyme, salt, pepper, garlic salt (to taste)

Instructions

1- If using lasagna noodles that must be pre-cooked in water, boil them, drain and rinse with cold water so as not they stick to each other. Reserve.

2- Heat olive oil in a skillet. Sauté onion, peppers, chilies, garlic 1-2 minutes over high heat.

3. Deglaze with the juice of half a lemon, pour it all in a large pot.

4. Add seafood and fish. Mix gently cook it about 50-75% of being done. Drain and set aside.

5. Preheat the oven to 350 ˚F.

6. In a large pot over medium heat, pour the cream, the goat cheese and tomato paste. Season to taste and bring to a boil, stirring often.

7. Dissolve the cornstarch in cold water. Add to the pink cream sauce little by little to thicken the sauce until it becomes thicker.

8. Add the seafood to sauce, adjust seasoning.

9. In a large and deep lasagna baking dish, start by a layer of rosée sauce at the bottom. Cover with pasta. Repeat the process until you get 4 layers, or more if you can. Cover the top pasta layer with grated mozzarella cheese.

10. Bake at 350 ˚F for about 30-35 minutes. After this, watchfully broil for 5-10 minutes until you get a nice golden cheese crust.

Pull out of the oven and allow your lasagna to cool down for 20 minutes before serving.

Any suggestions or comments:
elgringo@mexicanrecipes.me Privacy Policy.