Frank's Recipes! Seafood Lasagna 3

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Seafood Lasagna 3

12 pieces Lasagna, uncooked
1 tsp. extra virgin olive oil
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
3 cloves garlic, chopped
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
6 oz. small shrimp, peeled, deveined and diced
6 oz. scallops, diced
1 lobster tail chopped
1 lb crab meat
1/4 cup chopped fresh basil or 1 tablespoon dried basil
2 cups light cream, divided
2 tablespoon all-purpose flour
2 cups Ricotta cheese, pureed in a food processor or blender
1 tsp. salt
1/2 tsp.fresh ground pepper

Mix these together to equal 1 cup
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded provolone cheese
1/2 cup grated Parmesan cheese

Prepare lasagna according to package directions. While lasagna is cooking, warm the oil in a large, non-stick saucepan over high heat. Add the onion, peppers and garlic and sauté 4 minutes. Stir in the crushed tomatoes and tomato paste, reduce heat to low and simmer 15 minutes, stirring often. Stir in the shrimp, scallops, lobster, crabmeat, and basil and simmer 1 minute.

In a small bowl, whisk together 1/4 cup light cream and the flour. In a large saucepan, heat the remaining cream until it steams. Whisk the flour mixture into the saucepan and continue to cook, whisking constantly, until the cream simmers and thickens. Remove from heat and whisk in the Ricotta cheese, salt and pepper.

When lasagna is done, drain well. Preheat the oven to 375: F. Spray a 9 x 13-inch baking dish with non-stick cooking spray. To assemble the lasagna, spread 1/2 cup of the cheese sauce on the bottom of the baking dish. Cover with 4 pieces of lasagna. Spoon on half of the tomato sauce and then 1/3 of the remaining white sauce. Sprinkle with 1/2 cup mozzarella/provolone. Top with another 4 pieces lasagna. Spoon on the rest of the tomato sauce, another 1/3 of the white sauce and sprinkle with 1/2 cup mozzarella/provolone. Cover with the last 4 pieces of lasagna. Spread the remaining white sauce on top and sprinkle with Parmesan. Bake uncovered for 40 to 45 minutes, until brown and bubbling. Let stand 10 minutes before serving.