Seafood Lasagne with Brandied-Basil Cream Sauce

Categories: Pasta | Seafood

Serves: 12 Servings

Ingredients:

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

Instructions:
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 on
Apr 08, 1998

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