Seafood Lasagna

From Blue Ribbon Recipes

Fish and Seafood Recipes | Pasta Recipes

Yield: 12 servings

• 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

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 9x14-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.

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