2 T olive oil
1 medium leek, white part only, rinsed and chopped
1 can (28 oz) Italian-style plum tomatoes with juice
1 T tomato paste
Salt and pepper
8 oz shrimp, shelled, deveined and coarsely chopped
8 oz medium-sized sea scallops, thinly sliced
1 lb boneless, skinless fish fillet (haddock, sole, snapper), cut into 1" pieces
12 fresh basil leaves torn in half
15 lasagna noodles
1 1/2 lb mozzarella cheese, shredded
Heat the oil in a medium skillet. Add leeks and saute till tender, about 10 minutes. Stir in tomatoes and paste, stirring and breaking tomatoes with spoon till mixture boils. Simmer uncovered till the sauce is slightly thickened, about 20 minutes. Season with salt and pepper.
Stir in the shrimp, scallops and fish. Add a few pieces of basil. Cover and cook over low heat for 10 minutes. Don't boil or overcook.
Cook the lasagna noodles in salt according to box directions. Place noodles in cold water till ready to use.
Heat oven to 350 degrees. Spray a 9 x 13 baking pan with non-stick spray. Spoon 1/2 c sauce in the baking pan. Dry 5 noodles and place (overlapping) on top of sauce. Spoon a third of the sauce and seafood over the noodles. Sprinkle with a third of the basil and a third of the mozzarella. Repeat with the next two layers.
Bake till cheese is bubbly and edges browned, about 50 minutes. Let stand 15 minutes before serving.
Time: 75 minutes Serves: 8-10
This lasagna has gotten rave reviews for years now. The original recipe is from 365 Ways to Cook Pasta by Marie Simmons.