Name: Seafood Lasagne with Brandied-Basil Cream Sauce
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 tb Black pepper; 1 lb Lasagna noodles; cooked; 24 lg 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

In the long story of the Church, after the days of the apostles, wherever the phenomenon of glossolalia has appeared it has been looked upon as heresy. Glossolalia mostly has been confined to the nineteenth and twentieth centuries. But wherever and however its appearance, it has never been accepted by the historical churches of Christendom. It has been universally repudiated by these churches as a doctrinal and emotional aberration.

W.A. Criswell

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	tb	Black pepper
1	lb	Lasagna noodles; cooked
24	lg	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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