MANGIA BENE PASTA

HOME                                RECIPES                               LINKS

SEAFOOD LASAGNA

If you have the time, make this recipe with fresh Basic Egg Pasta Dough.  It is outstanding.

(Serves 10-12)

1 TB. olive oil

1 medium onion, chopped

3 cloves garlic, minced

4 cups chopped tomatoes in puree

1/2 cup white wine

1/4 cup chopped fresh basil

Salt and pepper to taste

1 lb. medium shrimp, peeled

1 lb. scallops

1 cup heavy cream

1 lb. lasagna noodles

3 cups ricotta cheese

8 oz. cream cheese

2 eggs

Salt and pepper

Pinch of nutmeg

2 (8 oz) cans lump white crabmeat

8 oz. mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

Heat oil in a large saucepan over medium heat.

Add onion and garlic, sauté for 5 minutes.

Add tomatoes, wine, basil, salt and pepper.

Simmer uncovered for 30 minutes.

Add the shrimp and scallops.  Cook an additional 10 minutes.

Stir the cream into the sauce and cook 2-3 minutes more.  Remove from heat.

Cook the lasagna noodles in boiling salted water.  Drain and rinse.

Preheat the oven to 350 degrees F.

Butter a 10x15-inch baking dish.

In a bowl, combine the ricotta, cream cheese, eggs, salt, pepper, and nutmeg.

Spread a thin layer of the sauce on the bottom of the dish.

Place the lasagna noodles lengthwise on top of the sauce.

Layer one-third each of the cheese mixture, crabmeat, mozzarella, and seafood sauce.

Repeat layers two more times.

Sprinkle top with Parmesan cheese.

Cover the lasagna with foil.  Bake for 40 minutes.

Remove the foil and bake for an additional 10 minutes.

Let stand for 10 minutes before serving.

HOME                                RECIPES                     LINKS