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.

　　

Ingredients

makes 6 servings (2 rolls per person)

　　

Panko Crumb Topping

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

　　

Lasagna Rolls

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

　　

Step 1

To make the topping, put the bread crumbs, butter, Parmesan, shallots, parsley, and thyme in a medium bowl, and mix thoroughly. Set aside.

　　

Step 2

Preheat the oven to 375°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.

　　

Step 3

In a large pot of boiling salted water, cook the lasagna noodles according to the package instructions. Drain the noodles, rinse with cold water, and lay them flat on a baking sheet while you make the sauce.

　　

Step 4

In a small saucepan set over medium-high heat, melt the butter. Add the shallots and bell pepper, and sauté for about 3 minutes or until tender. Reduce the heat to medium and whisk in the flour, 1 1/2 teaspoons of the salt, and 1 teaspoon of the white pepper. Cook for 2 minutes, whisking constantly, until the flour is cooked through. Pour in the clam juice, wine, and sherry and cook, whisking constantly, until a light sauce forms, 2 to 3 minutes. Add the cream and cook, whisking frequently, until the sauce thickens, about 5 minutes. Remove the pan from heat. Add 1 cup of the cheese and the spinach, and cook until the spinach wilts. Set the sauce aside.

　　

Step 5

Rinse the seafood under cold running water. Drain thoroughly and pat dry with a paper towel to remove any excess liquid. In a large bowl, combine the shrimp, scallops, cod, and crab meat with the remaining 1 teaspoon salt and 1 teaspoon white pepper and the parsley. Add 1 cup of the sauce mixture and fold until well combined.

　　

Step 6

Spread a heaping 1/3 cup of the seafood mixture on each noodle, leaving a 1/2-inch border on the edges. Roll up each noodle.

　　

Step 7

Spread about 1/2 cup of the sauce on the bottom of the prepared casserole dish. Arrange the rolled lasagna noodles seam side down snugly in one layer over the sauce. Pour the remaining sauce over the rolls. Sprinkle the casserole with the remaining 1 cup cheese, and then top evenly with the crumb topping. Cover the dish with foil, and bake until the sauce is bubbling and the filling is just cooked through, about 30 minutes.

　　

Step 8

Preheat the broiler. Remove the foil from the dish, and broil casserole about 3 inches from the heat until the crumb topping is browned, 3 to 5 minutes. Let stand for 5 minutes before serving.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.