12-Step Seafood Lasagna
A gourmet lasagna you can make for company or enjoy alone
Lasagna is one of the most flexible Italian dishes. Whether you use a traditional beef recipe, a vegetarian recipe, or something more adventurous, it turns out great...
Among the very best lasagna recipes available is this seafood lasagna. Italy's waters are home to a huge variety of shellfish and seafoods. Italian cooking takes great advantage of this.
While the recipe specifies a particular mix of seafoods, the truth is that almost any shellfish (or even calamari) would still make this a great recipe.
Ingredients:
One pound package of lasagna noodles
- 15oz of ricotta (or cottage) cheese
- 1/4 cup of parmesan cheese
- 8 slices provolone cheese
- 8 ounces shredded mozzarella cheese
- 2 eggs
- 1 can of chopped spinach
- 1 pound of shrimp (any size, deveined and shells removed)
- 1 can of baby clams
- 1/2 pound of scallops
- 2 cans crab meat, drained
- 1 jar tomato basil pasta sauce
- 1 fresh green bell pepper (diced)
Step 1: Bring some water to boil in a large pot and start four or five of the lasagna noodles cooking as per directions on the package.
Step 2: In a bowl, mix the ricotta cheese, parmesan cheese, eggs, baby clams, and spinach. Stir until well mixed.
Step 3: Arrange the four or five cooked lasagna noodles on the bottom of a 9 inch by 13 inch baking pan. Add the remaining lasagna noodles to the bowling water and cook as per directions on the package.
Step 4: Cover the lasagna in the baking dish with about half the spinach and cheese mixture from step 2. Sprinkle with about half the diced bell pepper. Cover with about half the jar of pasta sauce.
Step 5: Arrange another layer of lasagna noodles in the pan.
Step 6: Cover the noodles with remaining seafood. You can mix the seafood or you can create separate sections with in the lasagna - 1/3 crab, 1/3 shrimp, 1/3 scallops.
Step 7: Cover the seafood with the provolone cheese.
Step 8: Add another layer of noodles. Cover with the remaining spinach and cheese mixture from step 2. Sprinkle with about half the diced bell pepper.
Step 9: Add a final layer of lasagna noodles. Cover with remaining pasta sauce, then sprinkle with the mozzarella cheese.
Step 10: Cover and bake for one hour at 350F degrees.
Step 11: Uncover and bake another 15 minutes - until cheese on top is brown.
Step 12: Remove from over and allow lasagna to stand for 15 minutes before serving.
A note about canned seafoods: Be sure and read your labels. Many canned seafood products contain maigraine triggers that may leave your guests wishing they'd eaten somewhere else. Monosodium glutamate (MSG) is especially common in canned crab meat and should be avoided.
