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    Seafood Lasagna Rhode Island


    Source of Recipe


    the web

    List of Ingredients




    1 pound curly lasagna noodles
    1 pound small shrimp, shelled and deveined
    1 pound scallops
    1/4 pound butter
    1/3 cup white wine
    3 cloves garlic, minced
    2 chicken lobsters, boiled and shelled
    1 pound ricotta cheese
    1 egg
    1-1/2 teaspoons oregano
    1-1/2 teaspoons basil
    1 pound cheddar cheese, grated
    1 pound mozzarella cheese, grated
    1/2 cup bread crumbs

    Recipe



    Preheat oven to 350 F. Cook and drain lasagna noodles. Sauté shrimp and
    scallops in butter, wine, and garlic; drain cooking liquid. Dice lobster meat,
    add to shrimp and scallops, and set aside. In a greased 9x14-inch baking
    dish arrange a layer of noodles. In a mixing bowl combine ricotta, egg, herbs,
    and cheddar cheese, and mix thoroughly. Layer 1/2 of the ricotta mixture,
    1/2 of the seafood, and 1/3 of the mozzarella over noodles. Repeat once.
    Top with remaining noodles, mozzarella cheese, and bread crumbs. Bake for
    50 minutes. Makes 12 ‘servings.

 

 

 


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