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  • Prep
    15 min
  • Total
    55 min
  • Servings
    6

Seafood Lasagna Roll-ups

Ingredients

  • 12 lasagna noodles
  • 1 leek (white part only), washed and sliced
  • 227 g (1/2 lb) Crimini mushrooms, quartered
  • 1 garlic clove, finely chopped
  • 30 mL (2 tbsp) Dairyland butter
  • 125 mL (1/2 cup) white wine
  • 225 g (1/2 lb) scallops
  • 200 g (1/2 lb) shrimp
  • Pinch of nutmeg
  • 1 L (4 cups) Dairyland 18% coffee cream
  • 15 mL (1 tbsp) easy-blend flour
  • 500 mL (2 cups) Saputo Mozzarellissima cheese, shredded
  • 250 mL (1 cup) Saputo Parmigiano Reggiano, shaved
  • Basil leaves, for garnish
  • 15 mL (1 tbsp) capers, for garnish

Directions

  1. Preheat over to 180°C (350°F).
  2. Blanche the lasagna noodles according to the package instructions. Set aside and let cool.
  3. In a pan set over medium heat, melt the butter and cook the leeks, mushrooms, and garlic for 5 minutes, stirring occasionally. Season with salt and pepper, add the white wine and reduce by half. Add the seafood and pinch of nutmeg. Simmer for 2 minutes. Set aside.
  4. In a pot set over medium heat, bring the Dairyland cream to a low boil. Add the flour and ½ cup of Saputo Mozzarellissima cheese. Using a whisk, stir until mixture is smooth. Season with salt and pepper. 
  5. Add the leek and seafood mixtures to the cream, stir, and remove from heat.
  6. Cover the bottom of an oven-safe casserole dish with approximately 1 cup of the sauce.
  7. On a working surface, lay out the lasagna sheets. Spread approximately ¼ cup of the mixture over top and roll sheets up.
  8. Place the lasagna rolls in the casserole dish and pour the remaining sauce over top.
  9. Top with remaining Saputo Mozzarellissima cheese and Saputo Parmigiano Reggiano cheese. Place in the centre of the oven and bake 30 minutes.
  10. Garnish with basil leaves and capers. Serve.

Products in this recipe

18% Coffee Cream

Carton: 473 mL, 1L