Seafood Lasagne With Brandied-Basil Cream Sauce
8 cups ricotta cheese
1 1/2 cups grated Parmesan cheese
3/4 pound provolone cheese, shredded
24 fresh basil leaf, chopped
1 tablespoon black pepper
1 pound lasagna noodles, cooked
24 large shrimp, cut lengthwise, peeled and deveined
1 pound lump crabmeat, picked over
2 pounds sea scallops, large dice
9 thin slices provolone cheese
Preheat oven to 350 degrees. This recipe should make 3 layers.
In a bowl, mix together ricotta, Parmesan, shredded provolone,
eggs, basil and black pepper. Spray the bottom of a lasagne pan
with a cooking spray. Add a layer of noodles. Spread a thin layer
of cheese mixture to cover noodle layer and top with a layer of
shrimp, crabmeat and scallops. Repeat steps again, ending with a
layer of noodles until you have completed the process 3 times.
Arrange provolone cheese slices on top of lasagna. Bake for
approximately 1 hour or until golden brown and bubbly.
To serve, cut into portions and place lasagna on a plate. Generously
spoon Brandied-Basil Cream Sauce over the top and garnish with
Brandied-Basil Cream Sauce
2 cups heavy cream
1/2 cup cognac or brandy
12 fresh basil leaves, chopped
1 cup shrimp stock
1/2 cup grated Parmesan cheese
salt and white pepper, to taste
Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce
mixture to preferred consistency. Add Parmesan cheese, stirring
to melt, and remove from the heat.
Use shrimp base to make the shrimp stock or make your own shrimp
stock by boiling together and reducing by 2/3 the following
ingredients: shells from 5 pounds of shrimp, 1 peeled Bermuda
onion studded with 8 whole cloves, 3 bay leaves, 2 tablespoons
whole black peppercorns, and 5 quarts of water.