Seafood Lasagne with Brandied-Basil Cream Sauce

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Seafood Lasagne with Brandied-Basil Cream Sauce Ingredients

8 c Ricotta cheese	1 lb Lasagna noodles; cooked
1 1/2 c Grated parmesan cheese	24 lg Shrimp; cut lengthwise,
3/4 lb Provolone cheese; shredded	1 lb Lump crabmeat; picked over
6 Eggs	2 lb Sea scallops; large dice
24 Fresh basil leaf; chopped	9 Thin slices provolone cheese
1 tb Black pepper	Brandied-Basil Cream Sauce

Instructions for Seafood Lasagne with 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 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 : Chefs 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

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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