Seafood Lasagna with Roasted Fennel Tomato Sauce

 

I've tried quite a few seafood lasagnas in restaurants over the years but it is difficult to find one where the seafood is not overcooked because of the cooking method. Some others have had quite heavy sauces with far too much garlic or herbs which overpower the delicate taste of the seafood. When adding herbs, I usually do it at the last minute so as not to over-saturate the flavor of the sauce. Truthfully, the mellow anise-like flavor of the roasted fennel is enough in this sauce and you can leave out the herbs if you like.

In this recipe the sweet, rich flavor and perfectly cooked texture of the seafood is what is important. Get all the individual elements right and this is simply the perfect seafood lasagna.

 

Serves 4-6

Roasted Fennel Tomato Sauce

1 to 2 pounds ripe Roma tomatoes diced
1/2 large fennel bulb diced
1/2 medium red onion diced
2 cloves chopped garlic
4 tbsp olive oil
2 tbsp brown sugar
1/4 tsp crushed chillies (optional)
Salt and pepper to season

Toss all ingredients together in a shallow baking dish and bake at 350 degrees F. Cook for about 50 -60 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the sauce reaches a good chunky consistency. Puree the sauce in a blender or food processor and transfer to a saucepan.

Add:

2 1/2 cups plain tomato sauce

2 tbsp chopped fresh tarragon or dill (optional)

Simmer for 10-15 minutes.

Pasta

4- 6 sheets fresh lasagna pasta, cooked

You can use store bought fresh pasta or make your own fresh pasta.
Find a good basic fresh pasta recipe (along with a great recipe for Parmesan Chicken Lasagna) here:
http://www.rockrecipes.blogspot.com/2007/11/parmesan-chicken-lasagne.html

Cut the cooked pasta into about 3x4 inch rectangles. You will need 4 rectangles per serving.

Seafood

Use whatever combination of seafood that you like or is in season. Practically any seafood works in this recipe. In this version, to make about 6 servings I've used:

1 pound cooked lobster, sliced or chunked

1 pound large scallops
1 pound shelled, de-veined  shrimp

I steamed a 1 1/2 to 2 pound lobster for about 15 minutes, let it cool slightly, then removed the meat carefully from the shell and cut it into slices or chunks.

The scallops are lightly seasoned with salt and pepper and pan seared in a hot cast iron pan for just a couple of minutes per side.

I sauteed the shrimp quickly  for only a few minutes with a half clove of minced garlic and a couple of tablespoons of  salted butter.

To construct the lasagna, spoon some sauce onto the individual serving plates and lay down the first layer of pasta. Add a layer of scallops, cover with sauce and add another layer of pasta. Next add a layer of shrimp, more sauce and another layer of pasta. Finally add a layer of pasta, more sauce and the final layer of pasta.

Spoon a little more sauce over the lasagna and top with a 1/4 inch thick slice or two of fresh mozzarella. Melt cheese under the broiler for just a minute or so and serve.