Ingredients

How to make it

  • 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.
  • 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.
  • To serve, cut into portions and place lasagna on a plate. Generously spoon Brandied-Basil Cream Sauce over the top and garnish with fresh basil.
  • NOTES : Chef's Note: Use Minor's 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
  • 1 onion studded with 8 whole cloves
  • 3 bay leaves
  • 2 tablespoons whole black peppercorns
  • 5 quarts of water.

Reviews & Comments 11

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    choclytcandy ate it and said...
    5 forks. I love the detailed instructions and will save this one for my fall menu.
    Was this review helpful? Yes Flag
    " It was excellent "
    invisiblechef ate it and said...
    I tried this but switched many of the seafood ingredients , using just shrimp and fresh silver salmon. LOVE the basil sauce, will keep this around for a long time!

    :)

    Marie
    Was this review helpful? Yes Flag
  • maryoftoday 10 years ago
    sxrxrr plan an extra guest for dinner! This sounds great!
    Was this review helpful? Yes Flag
  • shandy 10 years ago
    Oh WoW and total YuM! I am going to have to make this. A trip to our local Pike's Place Market in Seattle will take care of acquiring the seafood end of this recipe. Thank you for posting ;D
    Was this review helpful? Yes Flag
  • cerim 10 years ago
    Hmmm...this one looks so yummy, I finally have to try a new lasagne recipe!!!
    Was this review helpful? Yes Flag
  • jaie 10 years ago
    OH WOW!!! This sounds fabulous. AND...can you send your sea captain friend to my neck of the woods with his catches of the day!!! I'll give you directions...LOL I miss the wonderful fresh seafood I used to get when I lived in Maryland...no oceans by me now :(
    Was this review helpful? Yes Flag
  • efitobx 10 years ago
    The secret is to have a friend, who's the captain, on a scallop boat. When his boat is in port, he usually comes over with a bunch of scallops, lobster tails and claws. I'll throw a 2" thick Porterhouse on the grille for him and the rest of us pigout on the seafood.
    Was this review helpful? Yes Flag
    " It was excellent "
    invisiblechef ate it and said...
    This is one I am going to have to make, but I will be skipping the scallops. How nice to be able to afford lobster!! I've never even tried it. I love the cream sauce!!

    Great recipe
    Was this review helpful? Yes Flag
  • julesong 10 years ago
    Oh, this sounds great! :) I have a creamy scallop lasagna recipe I'm going to have to share with you, too.
    Was this review helpful? Yes Flag
  • efitobx 10 years ago
    On occassion I too have added some lobster to this dish and a couple of other secret ingredients.
    Was this review helpful? Yes Flag
    " It was good "
    sxrxrr ate it and said...
    Sounds wonderful. I'm going to make this tonight believe I will add some lobster to the mix.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes