1 tablespoon 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 pound medium shrimp, peeled
1 pound bay scallops
1 cup heavy cream
1 pound lasagna noodles
3 cups ricotta cheese
8 ounces cream cheese
Salt and pepper
Pinch of nutmeg
2 (8 ounce) cans lump white crabmeat
8 ounce 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 10 x 15-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, crab meat, 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.
Seafood Lasagna is a rich and creamy lasagna filled with shrimp, scallops,and crab.
It's a wonderful special occasion dish. If you have the time, make this recipe with fresh
Basic Egg Pasta Dough. It is outstanding.
Create the thickest, richest, cheesiest lasagna ever. The enamel-coated roaster allows for even distribution of heat without hot spots and also provides excellent heat retention. Wonderfully versatile, La Cuisine's deep roasting pans are suited to the oven and all stovetops, including induction.
DEEP-DISH LASAGNA PAN
MADE IN ITALY
Inspired by the Umbrian region of Italy, this Deruta-style earthenware utensil holder is crafted in a style that dates back to the Renaissance.