Delicious, a word that can only begins to describe this dish. A light lasagna, it is so tempting to go back for seconds, thirds and even fourths. My husband and I have to show restraint, because it would be so easy to devour the entire dish in one sitting. It is that good!

A sauce of tomatoes, mushrooms, garlic and Italian spices. Add the seafood, cod and shrimp, a squeeze of lemon and you have a decadent sauce you could technically serve as a soup. It is a thinner sauce, but don’t let it mislead you. Using no boil pasta sheets or fresh pasta this sauce will soak into the pasta making it richer. Layered with ricotta and shredded mozzarella and this is a new look for the traditional Italian lasagna bolognese. Serve with a pinot noir and you have heaven on earth. Enjoy! From my house to yours, bon apetite!

Seafood Lasagna

1 Tbsp. Olive Oil

2 Cloves Garlic, minced

1 Medium Red Onion, minced

8 Button Mushrooms, sliced

2-15 oz. cans Diced Tomatoes

1-15 oz. can Tomato Puree

1-8 oz. can Tomato Paste

1 lb. Cod Filet, boned and skin removed

1 lb. Fresh Shrimp, shelled and cleaned

1 Tbsp. Dried Oregano

1 Tbsp. Dried Basil

1 tsp Dried Thyme

1 tsp Dried Sage

½ tsp Himalayan Sea Salt

½ tsp White Pepper

¼ cup Greek Yogurt

1 Lemon, remove seeds, squeezed

Ricotta

15 oz. Ricotta Cheese

2 Eggs

¼ cup Parmesan, grated

1 tsp Dried Oregano

1 tsp Dried Basil

½ tsp Dried Thyme

¼ tsp Himalayan Sea Salt

Pinch White Pepper

Pinch Red Pepper Flake

9-15 sheets Lasagna Noodles (fresh pasta or no-boil variety)

2-3 cups Mozzarella, shredded

DIRECTIONS

Preheat oven to 200°C or 395°F.

In a large sauce pot heat olive oil and add garlic, onions, and sliced mushrooms. Sauté until onions are tender and mushrooms are slightly browned. Add diced tomatoes, sauce, and puree. Add oregano, basil, thyme, sage, salt, and pepper and bring to a simmer. Add the cod and whole shrimp. Cook until the cod flakes apart and the shrimp are cooked through. Remove from the heat.

In a large glass baking dish layer the pasta noodles in the bottom of the pan. Add half of the ricotta mixture. Ladle sauce over top, cover the cheese entirely. Sprinkle a handful of mozzarella over the sauce and repeat. Pasta, ricotta cheese, sauce, pasta and finally the last layer will be sauce. Covering the dish with the remaining mozzarella.

Bake in the oven for 30-35 minutes until the cheese is melted and slightly browned. Remove and allow to cool 8-10 minutes before serving.