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LOCATION: Recipes >> Pasta >> Seafood Lasagne

Print this Recipe    Seafood Lasagne

12 pieces Lasagne, uncooked
1 tsp. extra virgin olive oil
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
3 cloves garlic, chopped
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
6 oz. small shrimp, peeled, deveined and diced
6 oz. scallops, diced
1 lobster tail chopped
1 lb crab meat
1/4 cup chopped fresh basil or 1 tbsp. dried basil
2 cups light cream, divided
2 tbsp. all-purpose flour
2 cups Ricotta cheese, pureed in a food processor or blender
1 tsp. salt
1/2 tsp.fresh ground pepper

1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded provolone cheese
1/2 cup grated Parmesan cheese

Combine mozzarella, provolone and Parmesan.

Prepare lasagne according to package directions. While lasagne is
cooking, warm the oil in a large, non-stick saucepan over high
heat. Add the onion, peppers and garlic and saute 4 minutes. Stir
in the crushed tomatoes and tomato paste, reduce heat to low and
simmer 15 minutes, stirring often. Stir in the shrimp, scallops,
lobster, crabmeat, and basil and simmer 1 minute.

In a small bowl, whisk together 1/4 cup light cream and the flour.
In a large saucepan, heat the remaining cream until it steams.
Whisk the flour mixture into the saucepan and continue to cook,
whisking constantly, until the cream simmers and thickens. Remove
from heat and whisk in the Ricotta cheese, salt and pepper.

When lasagne is done, drain well. Preheat the oven to 375: F. Spray
a 9 x 13-inch baking dish with non-stick cooking spray. To assemble
the lasagne, spread 1/2 cup of the cheese sauce on the bottom of
the baking dish. Cover with 4 pieces of lasagne. Spoon on half of
the tomato sauce and then 1/3 of the remaining white sauce. Sprinkle
with 1/2 cup mozzarella/provolone. Top with another 4 pieces lasagne.
Spoon on the rest of the tomato sauce, another 1/3 of the white
sauce and sprinkle with 1/2 cup mozzarella/provolone. Cover with
the last 4 pieces of lasagne. Spread the remaining white sauce on
top and sprinkle with Parmesan. Bake uncovered for 40 to 45 minutes,
until brown and bubbling. Let stand 10 minutes before serving.


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