Shrimp, sole and salmon come together in a beautiful lasagna dish.
Serve with an arugula salad and crusty whole-grain baguette.
Meanwhile, combine clam juice, wine and water in a large deep skillet.
Bring to a simmer.
Reduce heat to medium-low and add shrimp.
Poach until pink, about 40 seconds.
Remove with a slotted spoon and transfer to a colander over a bowl.
Add sole and salmon to poaching liquid.
Poach until just opaque, about 1 minute.
Remove with a slotted spoon and place in colander with shrimp.
Strain poaching liquid through a fine sieve and set aside.
Heat 1 1/2 teaspoons oil in the pan over medium-high heat.
Add shallots, anchovies and garlic and cook, mashing anchovies into a paste, for about 1 minute.
Add mushrooms and saute until browned, about 2 minutes.
Add basil and season with salt and pepper.
Transfer to colander with the seafood.
Add any accumulated juices to the reserved poaching liquid.
Measure out 3 1/2 cups hot liquid, adding water if necessary.
Heat the remaining 2 tablespoons oil in a large heavy saucepan over medium heat.
Add flour and cook, whisking constantly, for 1 minute.
Add lemon juice and season with salt, pepper and cayenne.
Reserve 1 1/2 cups sauce; gently mix seafood mixture into remaining sauce.
Preheat oven to 350 degrees F. Coat a 9-by-13-1/2-inch baking dish with cooking spray.
Spoon 1/2 cup reserved sauce into the prepared dish.
Drain the noodles and blot dry.
Spread remaining 1 cup sauce over the top, coating the noodles completely.
Cover the lasagna with foil and bake for 25 minutes.
Uncover, sprinkle with breadcrumbs and Parmesan and bake until golden and bubbly, 15 to 20 minutes more.
Let stand for 10 minutes.
Garnish with parsley and serve.
To make ahead
Prepare through Step 7.
Thaw in the refrigerator before baking.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
