Shrimp n Scallop Bacon Infused Lasagna
Parts (in order of cook)
- 1/2 lb bacon (='s 5-6 slices thick)
- ¼ cup flour
- 16 ounce half & half cream
- 3 cups milk (more for thinner)
- 2 cups parmesan cheese
- 4 tbsp butter
- 6 tsp garlic (='s 6 cloves fresh thin sliced)
- 4 cups spinach (fresh chopped )
- 2 pounds shrimp (cleaned deveined)
- 1 pound scallops
- 2 tbsp Cottonmouth
- 15 ounce ricotta
- 2 cups mozzarella (shredded )
- 18 oz lasagna (='s 2 boxes oven ready I like Barilla)
- 1 tsp salt (dashes)
- 1 tbs olive oil
- Clean, dry, and sprinkle shrimp and scallops with Cottonmouth or your fav. Set aside.
- In your 12 in pan spray with nonstick if you need to and cook 6 slices of bacon.
- Crumble 5 slices of bacon for spinach and save one piece for topping.
- You’re going to be cleaning this pan so the nonstick helps a lot.
- Now we’re going to make a redneck béchamel. Proly not a béchamel at all however it is our sauce base and important part of our party.
- Turn bacon grease down to medium low.
- We gotta make a light roux. Sprinkle flour in grease and stir until incorporated.
- If too dry add a little olive oil until you get a “wet sand” consistency.
- Stir or push around for about 2 minutes.
- Pour in half & half
- Turn heat up to medium.
- Stir until incorporated. You will notice it puff and it gets a lot thicker.
- Pour in a cup of milk and keep stirring. If too thick add more milk. I did, it’s a lot of flour to tame.
- Sprinkle in a cup of parmesan and stir until smooth.
- Get sauce to a paint consistency and add milk to accomplish. The redneck béchamel will thicken as it cools.
- It took two ladles of sauce over each layer. The amount made was about 35 ounces or equivalent to 2 1/2 jars of 14 ounce shelf sauce. You could use a shelf sauce and cut time considerably. Then just use the bacon grease as the spinach wilter and put butter back in fridge.
- Taste test salt requirements, add or don’t.
- Pour redneck béchamel in large bowl and set aside.
- Clean the 12 inch pan.
- Dry and heat 12 inch to medium.
- Spray non stick and drop in 4 tbsp of butter.
- Drop in garlic slices and stir till golden brown.
- Add 5 crumbled slices of bacon.
- Dump in spinach and start tossing in the garlic butter.
- Pull spinach from heat just before completely wilted.
- Put 12 inch back on stove to medium high heat.
- Drizzle some olive oil and drop in shrimp.
- Cook both sides quickly but not completely. Just and outer fry.
- Pull shrimp set aside.
- Do the same thing to the scallops. Just a sear. Pull and set aside.
- Done with the stove top...
- When I got the oven ready lasagna noodles all they had was the high dollar ones. From experience I knew they were too thick and if any overlapped you could tell when eating. In hindsight I should have avoided overlapping noodles or get what I know which is Barilla. They aren't too thick and a little more pleasant when overlapping happens. Just a personal preference, it may not bug you 😉
- Cover bottom of Pyrex with your redneck béchamel.
- Lay a layer of noodles.
- Cover noodles with redneck béchamel.
- Ad your shrimp. I used 20 shrimp that were 4 width x 5 length and about 1 inch apart from the other.
- Fill shrimp layer spaces with scallops.
- With ricotta cheese use hands to make about 1-2 inch ball and place one on each shrimp. I lightly salted my ricotta but this is not necessary.
- Crumble any leftover ricotta around the shrimp.
- Lay a layer of noodles and lightly press down.
- Cover lasagna noodles with redneck béchamel.
- Lay in the par cooked spinach to cover corner to corner.
- Drizzle over some more redneck béchamel.
- Add last layer of noodles.
- Cover them with redneck béchamel.
- Evenly sprinkle over mozzarella cheese.
- Add remaining shrimp and scallops to look pretty.
- Sprinkle over last cup of parmigiano.
- Take sixth piece of bacon and crumble over top.
- Bake at 350 degrees for 45 minute covered with aluminum foil.
- Pull foil and broil for about 10 to 15 minutes until cheese is browning.
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