gramma trentini’s christmas eve seafood lasagna

★★★★★ 1 Review
DuchessofCork avatar
By Renée G.
from Uptown, AR

Grandma came to America from Tuscany as a young (16 yrs. old) bride -- a vineyard just outside Florence, to be exact, and they almost always had fish and seafood readily available to them. This recipe was altered when necessary to use whatever they had on hand or whatever was in season. She had it written in her broken English and Italian. My sister-in-law and I have tried to decipher it and make some semblance of a useable recipe for ourselves, our children and grandchildren who don’t speak Italian or ever had the good fortune to know Little Gramma.

★★★★★ 1 Review
serves 8
cook time 45 Min
method Bake

Ingredients For gramma trentini’s christmas eve seafood lasagna

  • 1 tbsp. unsalted butter
  • 1 lb. lobster tails steamed and chopped into large bite-size pieces or mixed seafood (used most often) -- depending upon what is in season or available
  • 2 tbsp. unsalted butter
  • 1 tsp. garlic (chopped fine)
  • ¼ cup white wine
  • 1 tbsp. lemon juice
  • 4 tbsp. unsalted butter
  • 1 tsp. garlic (chopped fine)
  • 4 tbsp. flour
  • 3 cups milk
  • ½ cup parmigiano reggiano (grated)
  • salt and pepper to taste
  • ¼ cup dill (chopped)
  • 1 (16 oz.) container ricotta cheese
  • 1 (10 oz.) package chopped spinach (thawed, drained (squeezed dry), and chopped again)
  • 1 ex. large egg
  • ½ cup parmigiano reggiano (grated
  • 1 cup mozzarella (grated)
  • ½ lb. lasagna noodles (cooked)
  • ¼ cup parmigiano reggiano (grated)
  • ½ cup mozzarella (grated)

How To Make gramma trentini’s christmas eve seafood lasagna

  • 1
    Chop lobster/seafood into bite-size pieces.
  • 2
    Heat the butter in a large fry pan. Add the seafood and sauté until just barely cooked, just a few minutes and then set the seafood aside into a bowl.
  • 3
    In the same fry pan, add the garlic and sauté until fragrant, about one minute. Add the white wine and lemon juice, deglaze the pan and simmer to reduce by half. Remove from heat and return the seafood to the pan and stir to coat.
  • 4
    Melt the butter in another large fry pan. Add the garlic and sauté until fragrant, about a minute. Add the flour and stir while cooking for a few minutes. Slowly whisk in the milk and simmer until it thickens. Remove from the heat and mix in the Parmigiano Reggiano, salt and pepper.
  • 5
    Mix the ricotta, dill, spinach, egg, Parmigiana Reggiano, mozzarella and a cup of the white sauce. Pour ¼ cup of the white sauce over the bottom of a baking dish. Add a layer of lasagna noodles.
  • 6
    Add a layer of half of the cheese mixture. Add another layer of noodles. (Lay the opposite direction from the first. Criss-cross fashion.
  • 7
    Add a layer of all of the seafood and pour a cup of the white sauce over that. Add a layer of noodles (again laying the opposite direction.)
  • 8
    Add a layer of the remaining cheese mixture. Add a final layer of noodles. Pour ½ cup of the white sauce over the noodles and top with the Parmigiana Reggiano and mozzarella.
  • 9
    Bake in a preheated 350º F oven until bubbling on the sides and golden brown on top, about 45 minutes.
ADVERTISEMENT
ADVERTISEMENT