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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs, Meats Pasta, Seafood 12 Servings

INGREDIENTS

8 c Ricotta cheese
1 1/2 c Grated parmesan cheese
3/4 lb Provolone cheese, shredded
6 Eggs
24 Fresh basil leaf, chopped
1 T Black pepper
1 lb Lasagna noodles, cooked
24 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

INSTRUCTIONS

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 : Chef's 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  <gswindell@widomaker.com> on Apr 08, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 600
Calories From Fat: 262
Total Fat: 29.7g
Cholesterol: 198.6mg
Sodium: 844.7mg
Potassium: 391.4mg
Carbohydrates: 38.6g
Fiber: 1g
Sugar: <1g
Protein: 43.1g


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