Seafood Lasagna Florentine

Firstly, make 1 batch of red clam sauce:

Start with olive oil heated to medium high, sauté a couple of chopped garlic cloves, add the juice of 2 cans of baby clams,1 large can of chopped Marzano tomatoes, water or more clam juice, 1 bunch of chopped organic flat leaf parsley and 2 tablespoons organic dried parsley, 4 teaspoons ground black pepper, salt to taste and finally the drained clams. Simmer for about 20 minutes, remove from heat and set aside.

Ingredients:

1 package lasagna noodles, cooked under al dente, rinsed and set aside

1 large container whole milk ricotta cheese

1&1/2 teaspoon Mediterranean dried oregano leaves

1&1/2 teaspoon dried basil leaves

1 package shaved or shredded Italian cheese blend

6 ounces organic spinach, chopped

8 ounces cooked lobster meat, chopped

2 jars olive oil packed tuna, drained and broken up if fillets

Finely grated parmesan or pecorino cheese

8-10 large raw peels and deveined shrimp

Instructions:

Preheat oven to 350 degrees Fahrenheit

In a large rectangular baking dish, layer the ingredients:

Start with clam sauce, then a layer of noodles

Spread half of the ricotta, season with half of the herbs

Layer the chopped spinach, use all of it

Layer the tuna and lobster meat and more sauce, use all of it

Sprinkle half of the shaved or shredded cheese blend

Another layer of noodles, the rest of the ricotta and herbs

Last layer of noodles, finish with sauce, the rest of the cheese blend and the grated cheese

Evenly lay the shrimp over the top

Make knife slashes throughout the top, cover the dish with foil

Bake for 1 hour, uncover and bake for another 30 minutes until top is browned and bubbly, remove from oven and let rest

Serve with a large fresh salad, wine or NA of choice and celebrate the season!

Nutrition Information:

Frequently Asked Questions:

Can I use pre-made clam sauce instead of making it from scratch?

Yes, if you prefer, you can use pre-made clam sauce instead of making it from scratch.

Just make sure to adjust the seasoning and flavorings as needed to suit your taste.

Can I substitute the lobster and tuna with other types of seafood?

Absolutely! Feel free to customize the seafood in the lasagna according to your preferences.

Shrimp, crab, scallops, or a combination of different seafood would work well.

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How do I properly layer the ingredients in the baking dish?

To properly layer the ingredients, start with a layer of clam sauce at the bottom of the baking dish, followed by lasagna noodles, ricotta cheese mixture, chopped spinach, seafood, sauce, and cheese blend.

Repeat the layers, ending with a final layer of noodles, sauce, cheese blend, and grated cheese.

Can I prepare this lasagna ahead of time and bake it later?

Yes, you can assemble the lasagna ahead of time and refrigerate it until you’re ready to bake.

Just be sure to cover it tightly with foil or plastic wrap to prevent it from drying out.

When ready to bake, remove it from the refrigerator and let it come to room temperature before baking as directed.

What can I serve as a side dish with seafood lasagna florentine?

Seafood lasagna florentine pairs well with a variety of side dishes such as a fresh salad, garlic bread, steamed vegetables, or a crusty baguette.

Additionally, a glass of white wine or a non-alcoholic beverage of your choice complements the meal nicely.

Can I use fresh clams instead of canned clams for the red clam sauce?

Yes, you can use fresh clams instead of canned clams for the red clam sauce.

Simply steam the fresh clams until they open, then remove the meat from the shells and chop it before adding it to the sauce.

Is it okay to use pre-cooked lasagna noodles, or should I cook them from scratch?

Pre-cooked lasagna noodles can be used to save time, or you can cook them from scratch according to package instructions.

Just be sure to rinse them under cold water after cooking to prevent sticking.

Can I use frozen spinach instead of fresh spinach?

Yes, you can use frozen spinach instead of fresh spinach.

Thaw and drain the frozen spinach thoroughly before using it in the lasagna.

How should I prepare the shrimp before adding them to the lasagna?

Peel and devein the raw shrimp before adding them to the lasagna.

You can leave the tails on for presentation if desired.

Can I substitute the lobster with another type of seafood?

Yes, you can substitute the lobster with other types of seafood such as crab meat, scallops, or additional shrimp according to your preference.

Can I omit the tuna from the recipe or use a different type of fish?

Yes, you can omit the tuna from the recipe or substitute it with another type of fish such as salmon or white fish fillets.

Can I use a different type of cheese blend if I can’t find Italian cheese blend?

Yes, you can use any type of cheese blend that melts well and complements seafood, such as mozzarella, provolone, or a blend of Italian cheeses.

How do I know when the lasagna is fully cooked and ready to be served?

The lasagna is fully cooked when the top is browned and bubbly, and a knife inserted into the center comes out hot.

Allow it to rest for a few minutes before serving.

Can I make this lasagna ahead of time and freeze it before baking?

Yes, you can assemble the lasagna ahead of time and freeze it before baking.

Be sure to wrap it tightly in foil and thaw it completely in the refrigerator before baking.

What should I do if the lasagna turns out too dry or too watery after baking?

If the lasagna turns out too dry, you can drizzle some additional sauce over the top before serving.

If it’s too watery, let it sit for a few minutes to allow excess moisture to evaporate before serving.