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Seafood Lasagna with Brandied Basil Cream Sauce
Yield: 12 servings
8 cup Ricotta cheese
1 1/2 cup Grated Parmesan cheese
3/4 lb Provolone cheese; shredded
6 Eggs
24 Fresh basil leaf; chopped
1 tablespoon Black pepper
1 lb Lasagna noodles; cooked
24 large 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 lasagna 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.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
