Seafood Lasagna by Joy

Joy posted 11-20-98 4:48 PM pt (US)

* Exported from MasterCook *

Seafood Lasagna

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Seafood Pasta
Main Course Entertaining

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1 onion -- chopped
4 cloves garlic -- minced
5 cups canned tomatoes -- packed in puree
1/2 cup wine -- dry, white
1/2 cup fresh basil -- chopped
2 teaspoons fennel seeds
salt -- to taste
pepper -- to taste
1 cup heavy cream
2 tablespoons Pernod
2 pounds medium shrimp -- peeled and deveined
2 pounds scallops
1 pound lasagna noodles
3 cups ricotta cheese
8 ounces cream cheese -- room temperature
2 egg
1 10 oz. packa chopped spinach -- cooked and drained
1 pound crabmeat
1 red pepper -- diced
1 bunch scallions -- sliced
1/2 cup fresh basil -- chopped
1 1/2 pounds Mozzarella -- shredded

To make seafood sauce, heat oil in larfe skillet over medium high heat. Add onion and garlic and saute for 5 minutes. Add tomatoes with puree and cook for 5 minutes more. Stir in wine, basil, fennel seeds and salt and pepper. Simmer, uncovered, over medium heat for 45 minutes, stirring occasionally. Stir cream into sauce and then Pernod. Stir in shellfish and simmer 5 minutes. Remove from heat.

Preheat oven to 350.

Cook lasagna noodles until tender but still firm. Drain and cool under cool running water. To make filling, beat
ricotta, cream cheese and eggs in food processor until smooth. Stir in spinach, crabmeat, red pepper, scallions,
basil and salt and pepper.

Butter large rectangular baking dish. Spread thin layer of sauce with out shellfish on bottom of baking pan. cover
with layer of noodles. top with half filling then half sauce.

Cover with layer of mozzarella.

Place another layer of noodles over mozzarella and apread with remaining filling. Top with another layer of
mozzarella. Add final layer of noodles and then remaining seafood sauce. cover with remianing mozzarella.

Bake until bubbling and browned, about 50 minutes. Ler stand 15 minutes before serving.

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