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Name: Seafood Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 2 Chopped yellow or white; 1/4 lb Crab meat; White pepper; 2 lb Fresh or dry lasagne sheets; 2 c Parmesan cheese; 1/2 Butter; 3 Garlic; 1 c White wine; 3 c Light cream; 1/2 c Chopped parsley; 1/4 lb Bay shrimp; 2 Eggs; 1/4 lb Calamari steaks; Chopped parsley; for garnish; 1/4 c olive oil; 3 c Ricotta cheese

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INGREDIENTS

2 Chopped yellow or white
1/4 lb Crab meat
White pepper
2 lb Fresh or dry lasagne sheets
2 c Parmesan cheese
1/2 Butter
3 Garlic
1 c White wine
3 c Light cream
1/2 c Chopped parsley
1/4 lb Bay shrimp
2 Eggs
1/4 lb Calamari steaks
Chopped parsley; for garnish
1/4 c olive oil
3 c Ricotta cheese

Servings

INSTRUCTIONS

Place standard combination of butter and olive oil in saute pan. When hot, add garlic and onions. When onions are translucent, add all the above seafood. Add wine, 2 cups light cream. Mix and cook for 10 minutes, stirring constantly. Pass through French strainer, reserving liquid. Put in food processor, process until fine. Put in a large mixing bowl: 2 cups ricotta cheese, remaining 1 cup cream, white pepper, beaten eggs, parsley, and 1 cup Parmesan cheese. Mix with the processed seafood. To assemble lasagne: Put lasagne sheets individually in rapid boiling water, remove and place lasagne sheets on bottom of 13 by 9-inch pan. Alternate layers (6 in total) of seafood mixture and pasta. Top layer will be the seafood mixture. Sprinkle remaining Parmesan cheese on top. Preheat oven, bake seafood lasagne 40 minutes at 325 degrees. Sauce for Seafood Lasagne: heat the reserved liquid, add remaining 1 cup ricotta cheese, whisk thoroughly. Cut lasagne portions, individually, in 3 by 3-inch servings. Spoon remaining sauce over each lasagne serving. Garnish with a light sprinkle of chopped parsley. Yield: 10 to 12 servings CHEF DU JOUR JOVANNA CRUZ SHOW #DJ9464 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

NOTES

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Seafood Lasagna

2 Chopped yellow or white
1/4 lb Crab meat
 White pepper
2 lb Fresh or dry lasagne sheets
2 c Parmesan cheese
1/2 Butter
3 Garlic
1 c White wine
3 c Light cream
1/2 c Chopped parsley
1/4 lb Bay shrimp
2 Eggs
1/4 lb Calamari steaks
 Chopped parsley; for garnish
1/4 c olive oil
3 c Ricotta cheese

Place standard combination of butter and olive oil in saute pan. When hot,  add garlic and onions. When onions are translucent, add all the above  seafood. Add wine, 2 cups light cream. Mix and cook for 10 minutes,  stirring constantly. Pass through French strainer, reserving liquid. Put in  food processor, process until fine.    Put in a large mixing bowl: 2 cups ricotta cheese, remaining 1 cup cream,  white pepper, beaten eggs, parsley, and 1 cup Parmesan cheese. Mix with the  processed seafood.    To assemble lasagne: Put lasagne sheets individually in rapid boiling  water, remove and place lasagne sheets on bottom of 13 by 9-inch pan.  Alternate layers (6 in total) of seafood mixture and pasta. Top layer will  be the seafood mixture. Sprinkle remaining Parmesan cheese on top. Preheat  oven, bake seafood lasagne 40 minutes at 325 degrees.    Sauce for Seafood Lasagne: heat the reserved liquid, add remaining 1 cup  ricotta cheese, whisk thoroughly. Cut lasagne portions, individually, in 3  by 3-inch servings. Spoon remaining sauce over each lasagne serving.  Garnish with a light sprinkle of chopped parsley.    Yield: 10 to 12 servings    CHEF DU JOUR JOVANNA CRUZ SHOW #DJ9464    Busted and entered for you by: Bill Webster    Converted by MM_Buster v2.0m.

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Nutrition

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Serving Size: 1 Serving (650g)
Recipe Makes: 12 servings

Calories: 1083
Calories from Fat: 903 (83%)

Amt Per Serving		% DV

	Total Fat 100.4g	134 %
	Saturated Fat 60.6g	303 %
	Monounsaturated Fat 29.6g
	Polyunsanturated Fat 4.3g
Cholesterol 518.1mg		159 %
Sodium 464.3mg		16 %
Potassium 721.3mg		19 %
Total Carbohydrate 19.7g		6 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 19.6g
Protein 29g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1083

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