Serves 8 to 10
1 cup (250 ml) chopped onion
5 tbsp (75 ml) oil, divided
3 garlic cloves, crushed
salt and pepper, to taste
6 cups (1.5 L) shredded kale
4 tbsp (45 ml) white wine vinegar, divided
2 cups (500 ml) ricotta cheese
6 tbsp (90 ml) butter
6 tbsp (90 ml) flour
¼ tsp (1 ml) salt
¼ tsp (1 ml) white pepper
4 cups (1 L) warm milk
1 pinch ground nutmeg
1 cup (250 ml) shallots, finely chopped
2 garlic cloves, chopped
¼ cup (60 ml) dry white vermouth
1 x 14 oz (398 ml) can stewed tomatoes
1 x 14 oz (398 ml) can tomato sauce
¼ cup (60 ml) clam juice (optional)
1 tsp (5 ml) dried basil leaves
2 tsp (10 ml) parsley leaves
½ cup (125 ml) whipping cream
12 oz (340 g) each small scallops, clam meat, cubed prawns (defrost all if frozen)
2 cups (500 ml) crabmeat (defrost if frozen)
lasagna pasta sheets (approximately 12 depending on size of pan), cooked, drained
1 cup (250 ml) shredded Parmesan
2½ cups (625 ml) shredded mozzarella
1 tsp (5 ml) paprika


  1. To make Ricotta Kale, in a large frying pan over high heat, sauté onions in 2 tbsp (30 ml) oil until lightly brown. Add crushed garlic. Continue cooking until fragrant. Season with salt and pepper. Add shredded kale in 3 batches. After first batch wilts, add second batch and then rest of kale. Cook only until wilted. Add 2 tbsp (30 ml) vinegar, stir and remove from heat and let cool. Fold in ricotta. Can be refrigerated up to 1 day.
  2. To make Béchamel Sauce, in a medium saucepan over medium heat, melt butter. Whisk in flour to form smooth roux. Add salt and white pepper. Whisking constantly, gradually add warm milk. Continue cooking until mixture thickens and reaches a gentle boil. Reduce heat and continue cooking for about 3 more minutes, stirring constantly. It should resemble consistency of thick custard. Add nutmeg and stir. Remove from heat and cool. Can be refrigerated for up to 1 day. Before using, warm lightly. If too thick you can whisk in 1 tbsp (15 ml) of warm water or milk to get it to desired consistency.
  3. To make Parma Rosa Sauce, in a medium saucepan over medium heat, sauté shallots in 3 tbsp (45 ml) oil until they start to change colour. Add garlic and cook until fragrant. Add vermouth and deglaze mixture, scraping bottom of pan to incorporate. Cook until all liquid evaporates and shallots look shiny. Add tomatoes, stir and continue cooking until most liquid evaporates. Add tomato sauce, clam juice (if using), basil and parsley. Stir, cover and simmer on low heat for about 15 minutes. Add cream and continue simmering for about 5 minutes. Add 2 tbsp (30 ml) white wine vinegar, stir, cover and turn heat off. If not using right away, cool and refrigerate for up to 3 days.
  4. In Parma Rosa Sauce, add scallops, clam meat and prawns and continue cooking for 5 minutes. Add crabmeat, stir and remove from heat.
  5. When ready to bake, preheat oven to 375 F (190 C).
  6. In a large casserole dish, approximately 13 x 9-in (3.5 L), evenly spread 1 cup (250 ml) of seafood Parma Rosa sauce. Cover with layer of cooked lasagna sheets. Evenly spread about half of seafood Parma Rosa sauce over pasta. Sprinkle ⅓ cup (75 ml) Parmesan over sauce.
  7. Evenly spread ¼ cup (60 ml) of Béchamel Sauce over top and completely cover with another layer of lasagna sheets. Spread Ricotta Kale mixture evenly over pasta and sprinkle ⅓ cup (75 ml) of Parmesan. Drizzle ¼ cup (60 ml) of Béchamel Sauce over and cover with another layer of lasagna sheets.
  8. Layer with remaining seafood Parma Rosa sauce and evenly sprinkle ⅓ cup (75 ml) Parmesan over. Drizzle with ¼ cup (60 ml) Béchamel Sauce and cover with last layer of lasagna sheets. Spread remaining Béchamel Sauce over pasta and evenly distribute shredded mozzarella, to cover, then sprinkle paprika over top. Can be frozen for up to 2 weeks. Defrost in refrigerator before baking.
  9. Bake uncovered for about 35 to 45 minutes until cheese has melted and is golden brown in colour. Remove from oven and allow lasagna to rest for at least 30 minutes before serving.
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