At our home Italian food isn’t just spaghetti and meatballs and on our Pacific Living Pizza Oven isn’t just for pizza. It’s so versatile! Though we used lasagna noodles Patti combined lobster and shrimp in a cream sauce with fresh veggies from our Murrieta Farmer’s Market. This was an excellent date night dinner with just a kiss of oak smoke. This would also make a fine Sunday brunch.

 

Seafood Lasagna Italiano

Prep Time: 15 minutes

Cook Time: 35 minutes at 350 degrees (177c)

Grill: Pacific Living Pizza Oven

Pellets: Lumberjack Oak

 

Ingredients: Seafood Lasagna Italiano

  • 1 package Barilla oven ready lasagna noodles, Patti loves these because you don’t have to boil them first
  • 4 Tablespoons butter, divided
  • 1 lb. small shrimp, cooked
  • 1 lb. lobster tail meat, cooked and chopped into large chunks
  • ¾ cup each: celery, carrots and green onions, chopped
  • 2 cups Italian cheese blend, divided
  • 1 cup Italian style canned diced tomatoes, drained
  • 2 cups fresh spinach, steamed and chopped
  • 3 cups half and half
  • 4 Tablespoons flour
  • 1 teaspoon Country Bob’s Seasoning Salt
  • 2 teaspoons white pepper
  • ¼ teaspoon ground fresh nutmeg
  • 3 Tablespoons minced fresh garlic
  • ½ cup Sherry, optional

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The Filling

 

Directions: Seafood Lasagna Italiano

In large saucepot melt one tablespoon butter and sauté raw veggies for five minutes.

Add seafood, wine, spinach and tomatoes. Cook until most of liquid is absorbed.

In medium saucepot melt remaining butter and whisk in flour until well blended. While continuing to whisk, add half and half, one cup of cheese and seasonings.

In a greased 9×13 baking dish add a thin layer of cream sauce. Cover with a layer of noodles.

Add another layer of sauce, then seafood mixture. Repeat finishing with noodles, sauce and remaining cheese.

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In The Pacific Living Pizza Oven

 

Cooking Directions: Seafood Lasagna Italiano

Loosely cover baking dish with foil and bake for 20 minutes at 350 degrees (177c). Then uncover and continue baking for 15 minutes or until just lightly browned. Remove from Pacific Living Pizza Oven and let stand 5 minutes.

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Kiss of Oak Smoke

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Cover and Let Rest

Note the pizza paddle we got from Pacific Living. It works great for hot casserole dishes, too.

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
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Our Thanks To:

Country Bob’s All Purpose Sauce

www.countrybobs.com

 

Maverick Industries, Inc.

1-800-526-0954

help@maverickhousewares.com

http://www.maverickhousewares.com/

 

F.Dick Professional Knives and Tools.

888-921-9378

thfinch@125west.com

http://www.125west.com/c-135-fdick.aspx

 

PelletCan

A storage container & dispenser for wood pellets

sales@pelletcan.com

http://www.pelletcan.com

 

Lumberjack Wood Pellets

Jerry Brown

715-866-8535

www.bbqlumberjack.com

 

Pacific Living, Inc.

Outdoor Living Products

866 410 0408

www.pacificlivinginc.com