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SEAFOOD LASAGNA




Source of Recipe


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List of Ingredients




It's worth noting: do not boil the lasagna sheets but use them dry. Cooking the casserole at a low temperature for a long time — two hours — will insure the pasta has more flavor than if it was boiled first. And don't cover it while it cooks.







1 pound sea scallops, approximately 20-30
1 pound shrimp pieces
1/2 pound chopped lobster meat
3 tablespoons butter
1 cup white wine
4 cups heavy cream
1/2 cup sherry
1 pound ricotta cheese
1 (6-ounce) can tomato paste
6 eggs
2 boxes dry lasagna sheets
1 pound mozzarella cheese, grated
Non-stick cooking spray

Directions:

In a medium sized pot, saute the scallops, shrimp pieces, lobster meat and butter over medium heat, until the seafood is blanched or partially cooked. Add the white wine, cream, and sherry. Simmer for 2-3 minutes. Reserve 2 cups of this seafood base sauce to pour over the casserole before baking. Set aside the rest.

In a mixing bowl, combine the ricotta cheese, eggs and tomato paste.

Fold the cheese mixture into the seafood mixture left in the pot.

Spray an 8-by-12-inch casserole pan with non-stick cooking spray.

Layer the lasagna into the pan beginning with lasagna sheets, then ladel the seafood mixture over the lasagna and continue until you have completed 6 layers.

Top the lasagna casserole with the reserved seafood base. Sprinkle with mozzarella cheese.

Bake uncovered at 250-degree oven for 2 hours.

Serves 8.


Recipe