Since I bought Bobby Flay's book, Bobby Flay Cooks American, I had my eye on his recipe for Crawfish Lasagna. Patiently waiting for crawfish season and finally it is here, but I still can't coordinate it with the fish market to get the three pounds I want. Every time they get them, they sell out fast, the one week I remember to call and reserve, they don't get them, and so it goes. And since we are leaving soon (I'll write about that later, but we will be heading to Omaha, Nebraska soon), I decided that I am not leaving before trying this recipe, so I went for the alternative suggestion Mr Flay gives for the crawfish: shrimp.
I had no trouble finding some nice fresh shrimp at the fish market and I found the rest of the ingredients in my pantry, fridge and supermarket across the street. The sauce was divine and really makes the dish, I used more cayenne pepper than Mr Flay suggested for a bit of extra heat, other than that, I used his recipe to a tee. It turned out wonderful! I made it for dinner when my in-laws were visiting, served it with a green salad, and everyone loved it. Definitely going in the favorite recipes pile.
Adapted From Bobby Flay Cooks American
2 Tbsp. olive oil
1 large onion, finely diced
2 Tsp. cayenne pepper
35-oz can plum tomatoes, drained and pureed in a blender with juices reserved (we only use half of the juices in the recipe)
Salt and freshly ground pepper to taste
2 cups heavy cream
1/4 cup flat-leaf parsley, chopped
2 Tbsp. fresh basil, chopped
Heat the olive oil in medium saucepan over medium heat. Add the onion and cook until softened. Add the cayenne pepper and cook for another minute, Stir in the tomatoes puree and half of the reserved juices, add in salt and pepper to taste and cook for about 20 minutes, until slightly thickened. White the sauce is cooking, boil the heavy cream in a non-reactive saucepan and reduce by half. Add the cream to the tomato sauce and cook for another five minutes. Remove from heat and stir in the fresh parsley and basil.
16-oz ricotta cheese
1 large egg
2 Tbsp. fresh parsley, finely chopped
Mix all the ingredients in a bowl.
20 dried Lasagna noodles
2 Tbsp. salt
2 Tbsp. unsalted pepper
1.5 pounds medium shrimp, cooked and peeled ( I boiled mine with a tablespoon of Old Bay seasoning)
Bring five quarts of water to boil in a large pot, add salt and bring the water back to boil. Add the lasagna noodles and cook for about five or six minutes until just pliable. Drain well.
Preheat oven to 350F.
Coat the bottom of a 9-by-13-inch baking pan with butter and half a cup of the tomato-cream sauce. Place a layer of noodles touching but not overlapping and cover them with half of the ricotta mixture and half a cup of the sauce. Layer with another set of noddles and cover with half the shrimp and half a cup of the sauce. Top with another layer of noddles, the rest of the ricotta and half a cup of sauce. And then repeat the noodles, shrimp and sauce layer. End with layer of noodles and cover with the rest of the sauce.
Bake in the preheated oven until the lasagna is bubbling (about 30 minutes). Let sit for five minutes before cutting.