Our classic seafood casserole, East coast altantic style cooked in an ltalian Lasagne twist….
9-12 lasagne noodles ( precooked or cook as they bake style )
1 – 500 g container of cottage cheese
2 cups or ( packages mozzerello cheese )
1 pkg frozen spinach ( thawed )
1/2 cup parmesan cheese
1 egg ( beat into the cottage cheese )
Seafood Casserole Filling
2 lbs. one or several of the following:
scallops, lobster, haddock, crab, shrimp, cod or salmon
2 chicken bouillon cubes
6 tbsp. butter
6 tbsp. flour
1 cup cereal cream
2 egg yolks
1 cup or 1/4 lb. cheddar cheese – grated
1 cup or 4 oz. mushrooms – sliced
1 tbsp. butter
1/8 tsp worcestershire sauce
pinch cayenne pepper
Cut all fish into bite sized pieces. Bring two cups of water to boil. Add raw fish and simmer 3 or 4 minutes. Reserve fish and dissolve chicken bouillon cubes into cooking liquid. Pout into a 2 cup measure, including any liquid from canned shellfish. Heat butter in top half of a double boiler, stir in the floor and cook several minutes. Gradually beat in the 2 cups of hot liquid.
Continue to stir and cook until sauce thickens.
Add cheddar cheese, cook and stir until well blended.
Remove from heat. Combine egg yolks and cream, beat with a fork and add slowly to the sauce while stirring. Wash and slice mushrooms, cook in 1 tbsp. butter. Add the mushrooms, worchestshire sauce , cayenne pepper and shellfish to the sauce.
Start layer the lasagnne, first using cooking oil or spray to grease the baking dish.
Add the first layer of seafood sauce and then add the first layers of lasagne noodles. Next add the cottage cheese, spinach and grated cheese. Continue layers making sure you use a third of sauce and cottage cheese each time.
Top the lasagne with sauce, cheese, spinach and cover with parmesan. Bake for 45- 55 minutes at 350 degrees. Make sure the top is browned before removing from the oven. Let sit and cool before serving.
Serves 8-10 ( depending on slice size ). Garnish with large shrimp, herbs and serve with fresh vegetables, salad and garlic bread.