This flavorful seafood lasagna is made with salmon and shrimp, as well as a creamy tomato and herb sauce. If you are in the mood for recipes for lasagna but you crave seafood rather than meat, no problem. This recipe will satisfy your hunger completely.
Choose skinless, boneless salmon filets for the best results, running your fingertips along the salmon to check for any little bones. Sometimes you can find little bones in a filet even though they are meant to be boneless.
With the shrimps it is best to choose medium-size ones. Little ones can go rubbery in the oven and huge ones will look out of proportion in the finished seafood lasagna recipe.
Use medium shrimp and cook them until they are just pink. I made a Havarti lasagna just because it’s different! You can swap the Havarti for mozzarella if you prefer though. Even half cheddar and half mozzarella would work here. Similarly, the leeks can be swapped for fresh broccoli or spinach.
9 lasagna noodles
3 tablespoons all-purpose flour (plain flour)
1 cup (100g) uncooked peeled shrimps
4 tablespoons butter
2 tablespoons grated parmesan
1 cup (250g) shredded Havarti cheese
2 teaspoons dill weed
1½ cups (375g) whole milk
1 cup (90g) chopped leeks
1 pound (450g) salmon filets
¼ cup (60ml) tomato paste
4 chopped basil leaves, plus a whole sprig for garnish
Salt and black pepper, to taste
Balsamic vinegar, for garnish
Lemon wedges and cherry tomatoes, to serve
Boil the lasagna noodles according to the package directions until they are slightly underdone.
Drain and rinse, then cover with cold water and set to one side.
Broil the salmon filets 6 inches from the heat for 12 minutes or until done.
Flake the fish into a bowl.
Sauté the leeks in 1 tablespoon of the butter until tender, then add to the salmon in the bowl.
Sauté the shrimp in the same pan (add more butter if needed) until pink, then add to the salmon mixture.
Melt 3 tablespoons of butter in a saucepan and add the flour.
Stir and simmer for half a minute, then add the tomato paste and milk, simmering for 4 minutes or until slightly thicker.
Season this sauce with the salt, pepper, dill weed and chopped basil leaves.
Preheat the oven to 350 degrees F (180 degrees C).
Spoon a little sauce into a 13 x 9 inch (33 x 23 cm) dish and arrange 3 lasagna noodles on top.
Layer half the seafood mixture on top, half the sauce and 1/3 of the Havarti cheese, then add 3 more lasagna noodles.
Layer the remaining seafood mixture on top, most of the remaining sauce and 1/3 more of the Havarti cheese.
Add the remaining 3 noodles, the rest of the sauce, the rest of the Havarti and the parmesan cheese.
Bake for 30 minutes or until the lasagna is bubbly and the cheese has begun to turn golden brown.
Serve garnished with a splash of balsamic vinegar and a sprig of fresh basil.
Serve some lemon wedges and cherry tomatoes on the side too, if you like.
You can see from the picture how adding some fresh basil and a splash of balsamic vinegar finishes this seafood lasagna recipe to perfection. Bursting with succulent salmon and juicy shrimp, this seafood lasagna also contains leeks and two kinds of cheese for a well-rounded flavor.
Perhaps you fancy making this for your next dinner party or maybe you want to make it as a surprise for the family. Either way, everyone is sure to appreciate the effort you put into making this extra-special seafood Havarti lasagna.