Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour & 25 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2021



In large saucepan of boiling salted water, cook noodles according to package directions. Drain; spread onto clean tea towel in single layer; set aside.

In large skillet, heat oil over medium heat. Add onion, garlic and mushrooms; cook, stirring, until onion has softened and liquid has evaporated, about 5 minutes. Add white wine; cook until reduced by half, about 3 minutes. Add scallops, shrimp and nutmeg; cook, stirring occasionally, about 2 minutes. Set aside.

In large saucepan, bring cream to boil over medium heat. Whisk in 1/2 cup mozzarella until smooth. Whisk in tomato paste. Add reserved seafood mixture and parsley; mix well.

Preheat oven to 350°F. In large baking dish, spread 1 cup seafood sauce. Place 1 lasagna noodle on work surface and spoon about 1/4 cup seafood sauce over noodle, roll up and arrange, seam side down, in baking dish. Repeat with remaining lasagna noodles. Pour remaining seafood sauce over rolled noodles. Sprinkle with remaining cheese.

Bake until topping is golden and bubbling, about 30 minutes. Let stand 15 minutes before serving. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days.)

Nutritional facts Per serving: about

  • Iron 2.5 mg
  • Fibre 3 g
  • Sodium 600 mg
  • Sugars 3 g
  • Protein 36 g
  • Calories 725
  • Total fat 43 g
  • Cholesterol 185 mg
  • Saturated fat 24 g
  • Total carbohydrate 50 g
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Lunch & Dinner

Seafood Lasagna Rolls