Try this Seafood Lasagne with Brandied-Basil Cream Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (475g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 433 | ||
Calories from Fat: 245 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 585.1mg | 180 % | |
Sodium 475.8mg | 16 % | |
Potassium 386.9mg | 10 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 9.8g | ||
Protein 36.9g | 53 % | |
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. |
Calories per serving: 433
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