-
- Prep
- 15 min
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- Total
- 55 min
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- Serving
- 6
Seafood Lasagna Roll-ups
Featured Product
Mozzarellissima
An award-winning crowd-pleasing cheese. This ultimate cooking cheese is known for its buttery flavour and unparalleled melting qualities. Your homemade baked dishes will never be quite the same.
Ingredients
- 12 lasagna noodles
- 1 leek (white part only), washed and sliced
- 227 g (1/2 lb) Crimini mushrooms, quartered
- 1 garlic clove, finely chopped
- 30 mL (2 tbsp) Saputo butter
- 125 mL (1/2 cup) white wine
- 225 g (1/2 lb) scallops
- 200 g (1/2 lb) shrimp
- Pinch of nutmeg
- 1 L (4 cups) 18% cream
- 15 mL (1 tbsp) easy-blend flour
- 500 mL (2 cups) Saputo Mozzarellissima cheese, shredded
- 250 mL (1 cup) Saputo Parmigiano Reggiano cheese, shaved
- Basil leaves, for garnish
- 15 mL (1 tbsp) capers, for garnish
Directions
- Preheat over to 180°C (350°F).
- Blanche the lasagna noodles according to the package instructions. Set aside and let cool.
- In a pan set over medium heat, melt the butter and cook the leeks, mushrooms, and garlic for 5 minutes, stirring occasionally. Season with salt and pepper, add the white wine and reduce by half. Add the seafood and pinch of nutmeg. Simmer for 2 minutes. Set aside.
- In a pot set over medium heat, bring the cream to a low boil. Add the flour and ½ cup of Saputo Mozzarellissima cheese. Using a whisk, stir until mixture is smooth. Season with salt and pepper.
- Add the leek and seafood mixtures to the cream, stir, and remove from heat.
- Cover the bottom of an oven-safe casserole dish with approximately 1 cup of the sauce.
- On a working surface, lay out the lasagna sheets. Spread approximately ¼ cup of the mixture over top and roll sheets up.
- Place the lasagna rolls in the casserole dish and pour the remaining sauce over top.
- Top with remaining Saputo Mozzarellissima cheese and Saputo Parmigiano Reggiano cheese. Place in the centre of the oven and bake 30 minutes.
- Garnish with basil leaves and capers. Serve.