Seafood Lasagna
By Yankee Magazine|Apr 20 2014|
While time consuming and a bit pricey, this seafood lasagna recipe is so delicious that serving it makes any day a special occasion.
Yield
12 servings
Ingredients
1 pound curly lasagna noodles
1/2 cup (1 stick) butter
1 pound medium-size shrimp, shelled and deveined
1 pound scallops
1/3 cup white wine
3 cloves garlic, minced
2 lobsters, 1 pound each, boiled and shelled
1 container (16 ounces) ricotta cheese
1 egg
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1 pound Cheddar cheese, shredded
1 pound mozzarella cheese, shredded
1/2 cup bread crumbs
Instructions
Preheat the oven to 350 degrees F. Cook and drain the lasagna noodles. Melt the butter in a large skillet and saute the shrimp and scallops. Add the wine and garlic and simmer for 5 minutes. Remove from the heat. Dice the lobster meat and add to the shrimp and scallops. Drain and set aside.
In a large bowl, combine the ricotta, egg, oregano, basil, and Cheddar. Mix thoroughly. Arrange a layer of noodles in a greased 9×14-inch baking dish. Layer half the ricotta mixture, half the seafood, and one-third of the mozzarella over the noodles. Repeat once. Top with the remaining noodles, mozzarella, and bread crumbs. Bake for 50 minutes.
My wife has made this recipe for many dinner parties since we found it in Yankee many years ago. Try it, you’ll love it.
We made this for Christmas dinner. It was expensive and time-consuming, but oh so delicious! Would definitely make it again for a special occasion.
could I use imitation crab.. instead of lobster ,since i can’t get it and be pricey– sounds good can’t wait to try this.