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Seafood Lasagna

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Member since 2007

Serves | Prep Time | Cook Time


1 Cup Half & half
3 Egg yolks, beaten
1 Large shallot, peeled, sliced and sauteed in butter
1/2 Cup Semi-sweet Sherry
1 Tablespoon tarragon
1 Clove garlic, crushed
Salt & Pepper


1 lb. Cleaned Shrimp
1 lb. Small scallops
1/2 lb. White fish, cooked
1/2 lb. Crab leg meat, cut into bite-size pieces
1 lb Lasagna noodles, cooked
1 Cup Ricotta cheese
1/2 Cup Parmesan cheese
1/2 Cup grated mozzarella cheese
1 Egg
Salt & Pepper

Preheat oven to 325 degrees.

In large saucepan put all sauce ingredients together. Add all seafood and cook lightly. Let sit 20 minutes. In a bowl, mix ricotta, egg, salt and pepper. Spray a 9 x 12

inch lasagna pan with cooking oil. Pour in a little sauce then start layering noodles, ricotta mixture, seafood, mozzarella and a little parmesean, ending with a layer of noodles. Pour in any leftover sauce and top with mozzarella. Cover loosely with foil. Bake 1 hour and 20 minutes; remove foil and bake for ten minutes more.

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