Recipe: Seafood and Artichoke White Lasagna

SEAFOOD AND ARTICHOKE WHITE LASAGNA
Source: Sophisticated Entertaining by Jeanne Benedict
Makes 12-15 servings
Make 3 lasagnas for a party of 50

LASAGNA LAYERS:
1 (1 lb. box) lasagna noodles
2 tablespoons olive oil
1/2 lb. bay scallops
1/2 lb. bay shrimp
1 (8 1/2 oz.) can artichoke hearts, chopped
1 cup shredded Swiss Cheese
1 cup shredded Gruyere Cheese
1/2 cup basil leaves, shredded
LASAGNA FILLING:
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely minced
2 large leeks, washed and chopped
1/2 cup dry white wine
1 (2 lb.) container ricotta cheese
3 tablespoons fresh basil, finely chopped
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
WHITE SAUCE:
1/2 cup butter
6 tablespoons all-purpose flour
1 3/4 cups chicken stock
2 cups half & half
1 cup fresh grated Parmesan
3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon white pepper

Add 1 teaspoon salt and 2 tablespoons olive oil to a large pot of water and bring to a boil over medium-high heat. Add lasagna noodles and cook until tender, about 15 minutes. Gently remove noodles with tongs and drape over the side of several pots or large bowls. Do not overlap noodles as they will stick to each other and tear.

Heat olive oil in a large skillet over medium heat. Add scallops and cook for 5 minutes until scallops are no longer opaque. Add shrimp and cook for 2 minutes more until shrimp is pink. Remove from heat. Toss together scallops, shrimp and artichokes in a large bowl. Cover bowl and set aside. Toss together cheese in another bowl and cover and set aside.

MEANWHILE, MAKE THE LASAGNA FILLING:
Heat butter, oil, and garlic in a large skillet over medium-high heat. Add leeks and wine and cook over medium-high heat until leeks are tender and liquid reduces completely, about 8-10 minutes. Spoon riccota cheese into a large bowl. Add leeks, basil, eggs, salt and pepper and mix until blended. Cover bowl and set aside.

TO MAKE WHITE SAUCE:
Melt butter in a large saucepan over medium heat. Whisk in flour until smooth and cook, stirring constantly, for 1 minute. Add chicken stock 1/2 cup at a time, stirring constantly, to incorporate liquid. Add cream and stir as sauce thickens. Stir in cheese until blended. Add 1/2 cup of hot sauce to bowl with beaten eggs and stir to temper eggs. Add eggs to sauce and stir constantly for 2 minutes more, then remove from heat. Season with salt and pepper.

Preheat oven to 350 degrees F (175C).

TO ASSEMBLE LASAGNA:
Smear white sauce on the bottom of a 13x9 inch baking pan. For each layer, lay 3 noodles, side by side, over bottom of pan. Cut broken noodles to fill in any gaps or extend the length of the pan. Dollop 1/2 cup ricotta cheese mixture over noodles. Scatter 1/3 cup of scallops, shrimp, and artichoke over ricotta. Spoon 1/3 cup sauce over ingredients and top with 1/2 cup of Swiss and Gruyere cheese mixture.

Repeat layers 3 more times. Top final layer with noodles and spoon sauce over top. Scatter Swiss and Gruyere cheese over sauce. Bake for 45 minutes or until top is bubbling. Remove from oven and cool for 10 minutes. Precut lasagna into 3-inch squares and place on a trivet or hot plate on the buffet table. Garnish with shredded basil leaves. Store covered in the refrigerator or freezer and reheat before serving.

TO MAKE AHEAD:
Lasagna may be prepared and cooked up to 2 days before serving. Cover cooked lasagna and refrigerate for 2 days. When ready to serve, reheat lasagna at 350 degrees F (175C) for about 15 minutes or until hot. Or, freeze for up to 2 weeks, thaw overnight in the refrigerator and reheat.