Seafood lasagne with brandied-basil cream sauce

12 Servings

Ingredients

Quantity Ingredient
8 cups Ricotta cheese
1½ cup Grated parmesan cheese
¾ pounds Provolone cheese; shredded
6 Eggs
24 Fresh basil leaf; chopped
1 tablespoon Black pepper
1 pounds Lasagna noodles; cooked
24 larges Shrimp; cut lengthwise, peeled and deveined
1 pounds Lump crabmeat; picked over
2 pounds Sea scallops; large dice
9 Thin slices provolone cheese
Brandied-Basil Cream Sauce

Directions

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 <gswindell@...> on Apr 08, 1998

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