Lasagna di Pesce Seafood Lasagna
Shrimp, sole and salmon come together in a beautiful lasagna dish. Serve with an arugula salad and crusty whole-grain baguette.
Ingredients
- 8 ounces no-boil lasagna noodles
- 2 cups bottled clam juice
- 1 cup white wine
- 1 cup water
- 1 pound fresh medium shrimp, peeled, deveined and chopped
- 1 pound fresh pacific sole fillet, cut into 1/2-inch pieces
- 8 ounces fresh salmon fillet, skinned and cut into 1/2-inch pieces
- 2 ½ tablespoons extra-virgin olive oil, divided
- 2 tablespoons finely chopped shallot
- 3 anchovy fillets, rinsed and chopped
- 2 cloves garlic, minced
- 12 ounces fresh mushrooms, sliced (4 cups)
- ⅓ cup chopped fresh basil
- salt & freshly ground pepper, to taste
- ⅓ cup all-purpose flour
- 2 tablespoons lemon juice
- pinch of cayenne
- ⅓ cup fine dry breadcrumbs
- 2 tablespoons freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley