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Title: Seafood Lasagne with Brandied-Basil Cream Sauce
Categories: Pasta Seafood
Yield: 12 Servings
| 8 | c | Ricotta cheese |
| 1 1/2 | c | Grated parmesan cheese |
| 3/4 | lb | Provolone cheese; shredded |
| 6 | Eggs | |
| 24 | Fresh basil leaf; chopped | |
| 1 | tb | Black pepper |
| 1 | lb | Lasagna noodles; cooked |
| 24 | lg | Shrimp; cut lengthwise, peeled and deveined |
| 1 | lb | Lump crabmeat; picked over |
| 2 | lb | Sea scallops; large dice |
| 9 | Thin slices provolone cheese | |
| Brandied-Basil Cream Sauce |
Preheat oven to 350 degrees. This recipe should make 3 layers. In a bowl, mix together ricotta, Parmesan, shredded provolone, eggs, basil and black pepper. Spray the bottom of a lasagne pan with a cooking spray. Add a layer of noodles. Spread a thin layer of cheese mixture to cover noodle layer and top with a layer of shrimp, crabmeat and scallops. Repeat steps again, ending with a layer of noodles until you have completed the process 3 times. Arrange provolone cheese slices on top of lasagna. Bake for approximately 1 hour or until golden brown and bubbly.
To serve, cut into portions and place lasagna on a plate. Generously spoon Brandied-Basil Cream Sauce over the top and garnish with fresh basil.
NOTES : Chef's Note: This lasagna recipe is also good with a marinara sauce accompanying the Brandied-Basil Cream Sauce. This recipe can be converted easily for fewer portions. This lasagna does not freeze well because the cheese mixture has a tendency to break down. Recipe by: Chef Monroe Duncan
Posted to MC-Recipe Digest by Greg and Carol previous next