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SEAFOOD LASAGNA
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INGREDIENTS
- 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
- Lasagna:
- 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
DIRECTIONS
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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