by Bianquita

Created on: November 18, 2008

Seashore Lasagna (serves 8)

This recipe came to me when I was working at Balducci's, one of the oldest and most famous gourmet food stores in NYC. I had been hired to transform traditional Italian recipes into health supportive dishes, without compromising on flavor, texture and creative flare. This recipe was the winner, meaning that it became one of Balducci's customers' favorites, as soon as I put it out. NOTE: this recipe is NOT meant for beginners. It requires having mastered some basic culinary skills (such as roasting and peeling a few red peppers, cleaning the shrimps, etc.) along with a bit of time and patience, but the outcome is well worth the effort.

Ingredients:
1 lb. fresh (or regular) lasagna
enough extra virgin olive oil for sauteing
2 onions, diced
4 cloves of garlic and 1/2 bunch parsley, minced together
3 plum tomatoes, coarsely chopped
3 red peppers, roasted, peeled and blended

Filling ingredients: 1 lb. medium shrimps, shelled and deveined, 1 large egg, 3 scallions, chopped, 2 garlic cloves, minced, 1/2 tsp. sea salt, 2 Tbsp. of water

1 bunch spinach, washed and chopped (include stems)
1 medium onion, diced
1/2 tsp. sea salt

chopped, fresh parsley for garnish

Procedure: PREHEAT OVEN TO 375
1) Boil the lasagna according to instructions. Drain and soak in cold water until ready to use. Prepare the peppers and set aside.
2) Saute in olive oil the first onion with the 4 cloves of garlic and parsley mixture, until the onions are translucent. Add the tomatoes and saute until they melt. Add the blended peppers and simmer for 1/2 hour.
3) Process or blend the shelled and cleaned shrimps with other filling ingredients, until you get a creamy mixture. Set aside in the refrigerator.
4) Saute the second onion in oil until translucent, add spinach and salt and continue to saute until spinach is wilted.
5) Oil a 9 by 13 Pyrex baking dish. Arrange one layer of cooked lasagna to cover the bottom. Spread the spinach mixture evenly on top. Arrange a second layer of lasagna. Spread the shrimp filling on top of this layer. Arrange a third layer of lasagna and spread tomato/pepper sauce over it. Seal baking dish with foil. Bake 30 minutes. Remove foil and return the dish to the oven for 10 more minutes.
7) Garnish with fresh parsley and serve hot.

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