Seafood Lasagna Roll-ups Recipe | Saputo Cheese

Ingredients

• 12 lasagna noodles
• 1 leek (white part only), washed and sliced
• 227 g (1/2 lb) Crimini mushrooms, quartered
• 1 g arlic clove, finely chopped
• 30 mL (2 tbsp) Saputo butter
• 125 mL (1/2 cup) white wine
• 225 g (1/2 lb) scallops
• 200 g (1/2 lb) shrimp
• Pinch of nutmeg
• 1 L (4 cups) 18% cream
• 15 mL (1 tbsp) easy-blend flour
• 500 mL (2 cups) Saputo Mozzarellissima cheese , shredded
• 250 mL (1 cup) Saputo Parmigiano Reggiano cheese , shaved
• Basil leaves, for garnish
• 15 mL (1 tbsp) capers, for garnish
• Preheat over to 180°C (350°F).
• Blanche the lasagna noodles according to the package instructions. Set aside and let cool.
• In a pot set over medium heat, bring the cream to a low boil. Add the flour and ½ cup of Saputo Mozzarellissima cheese. Using a whisk, stir until mixture is smooth. Season with salt and pepper.
• Add the leek and seafood mixtures to the cream, stir, and remove from heat.
• Cover the bottom of an oven-safe casserole dish with approximately 1 cup of the sauce.
• On a working surface, lay out the lasagna sheets. Spread approximately ¼ cup of the mixture over top and roll sheets up.
• Place the lasagna rolls in the casserole dish and pour the remaining sauce over top.
• Top with remaining Saputo Mozzarellissima cheese and Saputo Parmigiano Reggiano cheese. Place in the centre of the oven and bake 30 minutes.
• Garnish with basil leaves and capers. Serve.