Side Pannel
Seafood Lasagne with Brandied-Basil Cream Sauce
Seafood Lasagne with Brandied-Basil Cream Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Seafood
Ingredients List
- 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
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.
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.
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