Seafood and Pesto Lasagna

Today has been a busy day. In fact, this is the first chance I’ve had to sit down all day. Tomorrow looks like it’s going to be a busy day as well, but I don’t mind…things are getting done. 🙂

Today I decided to try a recipe I’ve never tried before: seafood lasagna. My husband loves seafood, so I thought this would be a pleasant change of pace from the usual sort of lasagna (not that I mind the usual lasagna).

You will need:

15 oz. ricotta cheese

8 oz cottage cheese

2 egg yolks

8 oz mozzarella cheese shreds

2   8 oz jars of pesto

1 onion, minced

2 garlic cloves, minced

2 medium zucchini

1 lb of whiting fillets (or other sort of white fish), chopped and flaked

12 oz cooked, peeled shrimp, with tails removed

16 oz box lasagna noodles (though it is doubtful you will need them all)

Boil your lasagna according to the directions on the box. While you are waiting you can chop the zucchini, onions and fish. When you chop the fish, flake it with a fork (I also removed the skin). I also pressed paper towels onto the shrimp and fish to absorb any excess liquid.

Put the ricotta cheese, cottage cheese and pesto together in a bowl…drain off excess liquid.

Mix well

Lightly sauté onions and garlic together in a little oil

Add in zucchini slices and sauté them as well. Drain off excess liquid.

Spread a thin layer of the cheese and pesto mix into the bottom of your casserole dish.

Place your noodles over the cheese mixture on the bottom

Add another thicker layer of the cheese mixture over top of the noodles

Next put a layer of zucchini and onions

Then shrimp

Next fish

And finally cheese. Repeat this process for as many layers as you want.

Bake at 350 degrees for about 35 – 40 minutes. Be careful of the top…hehe. As you can see, mine is a bit more ‘golden’ than I would’ve liked. Oh well, tastes fine!

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