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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Seafood Lasagna with Pesto and Roasted Peppers Recipe

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This recipe for Seafood Lasagna with Pesto and Roasted Peppers is from Michael's 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:  
* 6 oz. Sorrento® Mozzarella
* 5 5/8 oz. Precious® Ricotta
* 0.188 cup Prepared Pesto
* 3/4 cup Roasted Red Peppers, chopped fine in food processor
* 0.188 lb. Jumbo Lump Crab
* 3/8 lb. Shrimp, peeled and deveined
* 0.281 lb. Sea Scallops, 1/2 inch dice
* 1 1/2 cup Bechamel Sauce
* 4 1/2 sheets No Boil Lasagna Noodles
Directions:
Directions:
Preheat oven to 400°F.

1. Mix half of ricotta with pesto in small bowl and mix other half of ricotta with the roasted peppers. Season with salt and pepper.
2. Mix the seafood in a medium bowl and season with salt and pepper.
3. To assemble, spray a 13x9-inch baking dish with cooking spray and spread 1½ cups béchamel on bottom.
4. Top with 4 lasagna sheets, half of the seafood mixture, the pesto ricotta, ¼ of the mozzarella, and 1 cup béchamel.
5. Top with 4 more sheets noodles, remaining seafood mixture, roasted pepper ricotta, ¼ of the mozzarella, and 1 cup béchamel.
6. Finish topping with 4 more sheets lasagna noodles, 1 cup béchamel, and remaining mozzarella.
7. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.
Number Of Servings:
Number Of Servings:
3

 

 

 

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