| 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)
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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