Seafood Lasagna Rolls with Panko Crumb Topping

Name: Seafood Lasagna Rolls with Panko Crumb Topping
Yield: makes 6 servings (2 rolls per person)
Ingredients: 1 cup panko bread crumbs; 1/2 cup (1 stick) unsalted butter, melted; 1/3 cup grated Parmesan cheese (1 1/2 ounces); 2 tablespoons shallots, finely chopped; 2 tablespoons chopped fresh flat-leaf parsley; 1/2 teaspoon chopped fresh thyme leaves; Cooking spray; 12 dried lasagna noodles; 2 tablespoons unsalted butter; 2 medium shallots, thinly sliced; 1 red bell pepper, chopped; 3 tablespoons all-purpose flour; 2 1/2 teaspoons salt; 2 teaspoons ground white pepper; 1 cup bottled clam juice; 1/2 cup dry white wine; 2 tablespoons sherry; 2 cups heavy cream; 8 ounces Monterey jack cheese, grated (2 cups); 6 ounces fresh spinach leaves; 1 pound shrimp, peeled and deveined; 1 pound bay scallops; 3/4 pound cod, haddock, or other white fish fillets, cut into 1-inch cubes; 1/2 pound lump crab meat; 1 tablespoon chopped fresh flat-leaf parsley

December 9, 2011

Unlike layered lasagne, which can lose its shape and become messy when served, these individual rolls are an elegant alternative that look as lovely on the plate as they taste. Crisp white wine and the nutty flavors of sherry come together beautifully in a creamy white sauce, adding a delicate accent that’s perfect for the shellfish. Easily portioned, this dish is excellent for entertaining. Remember to do your prep early, as this recipe does take some time to assemble.

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