| 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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