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Seafood Lasagna Recipe

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This recipe for Seafood Lasagna is from The Iacobucci Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. 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 pound bay scallops
1 cup heavy cream
1 pound lasagna noodles
3 cups ricotta cheese
8 oz. cream cheese
2 eggs
salt and pepper
pinch of nutmeg
2 (8 oz.) can lump white crabmeat
8 oz. mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Directions:
Directions:
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 350ºF. 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.

 

 

 

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