I like to serve individual lasagnas such as this one for entertaining as it makes a very attractive presentation.
Serves 4
This dish can also be prepared earlier in the day, and baked just
before serving, allowing you to spend more time with your guests. You
could also add a poached salmon filet cut into pieces to the shrimp and
scallop filling.
Pasta Dough:
- 3 Cups Unbleached Flour
- 4 Extra Large Eggs
- Pinch of Salt
To make the pasta, follow the directions in Making Pasta at Home Part One and Part Two.
You will need 4 sheets of pasta about 8 inches long and 6 inches wide
for this dish. After rolling, cut into 10 inch long strips. Precook in
boiling water for 30 seconds, then place in ice water. Dry and set
aside on clean kitchen towels.
For The Sauce:
- 1/2 Cup Heavy Cream
- 2 Cups Quick Tomato Sauce Or Prepared Tomato Sauce Of Choice
- 2 Tablespoons Fresh, Chopped Basil, or Parsley
- Salt & Pepper
- Dash Of Red Pepper Flakes (Optional)
Mix
the cream with the tomato sauce, and heat. Season the sauce with the
fresh, chopped herb of choice, salt and pepper as needed, as well as
the red pepper flakes if you are using them. Use to top your favorite
pasta dish!
For The Filling:
- 1 Pound Large Sea Scallops
- 1 Pound Large Shrimps, Cleaned And Deveined
- 1 Clove Garlic, Minced
- 3 Tablespoons Unsalted Butter
- Salt & Pepper
To Bake:
- 3 Tablespoons Butter
- 1/3 Cup Grated Parmesan Cheese
Preparation
Cut
the scallops and shrimps in half. Heat the butter in a heavy frying
pan, and add the garlic. Add the shrimps and scallops, and cook just
until tender. Set aside.
Preheat oven to 400 degrees F. Lightly
butter four individual casserole or gratin dishes. To assemble the
lasagnas, place a sheet of cooked pasta along the bottom of each dish,
allowing one side to hang over. Divide the seafood between the 4
casserole dishes, and then spoon over this just a little sauce to
moisten. Fold the pasta sheet over the seafood to cover, scrunching the
pasta to fit inside the dish. Spoon over the pasta enough of the sauce
to cover. Dot the top of each lasagna with a little butter, and
sprinkle with parmesan cheese. Bake for about 15 minutes or until
bubbly and beginning to brown. Serve immediately.
Note:
You can prepare the lasagnas up to 6 hours in advance, storing them
covered in the refrigerator. Allow to warm to room temperature, and
bake as instructed.
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