Seafood Lasagna

Seafood Lasagna

PREP TIME: 30 mins TOTAL TIME:1 hr 20 mins Serves : 8

This recipe calls for using lobster meat, shrimp, scallops and crab meat. Feel free to mix and max your seafood and use some, or even different! Since you are chopping up the meat into bite size pieces, you can order smaller shrimp and scallops at a lower cost!

Ingredients

• 1 lb. lasagna noodles
• 1 lb. shrimp, peeled and de-veined, tails removed
• 1 lb scallops
• 1 pound lobster meat, cooked
• 1 pound Jonah crab meat, cooked
• 1 c. clam juice
• 5 c. half-and-half (or whole milk)
• 1/2 c. all purpose flour
• 2 tbsp. freshly chopped parsley, plus more for garnish
• 2 egg
• Cooking spray
• salt
• 4 tbsp. olive oil
• Freshly ground black pepper
• Juice of 1/2 lemon
• 2 cloves garlic, minced
• 1 tsp. fresh chopped thyme leaves or dried
• 8 tbsp. butter
• 1 ½ c. freshly grated Parmesan, divided
• 1 (32-oz.) container ricotta
• 3 c. shredded mozzarella

Directions

1. Preheat oven to 350°. In a large pot of salted boiling water, cook noodles according to package instructions. Drain, and rinse with cold water. Lay noodles flat on a greased baking sheet and set aside.

2. In a large skillet over medium-high heat, heat oil (or you may use butter). Season shrimp with salt and pepper then add to skillet. Cook until pink and opaque, about 2 minutes per side. Remove from skillet, let cool slightly, and chop into bite-size pieces.

3. In same skillet, add a little more oil (or melt more butter) and cook scallops, 2 minutes per side. Remove from skillet, let cool slightly, and chop into bite size pieces.

4. Return skillet to burner, and on medium heat melt the 8 tblsp butter. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook 1-2 minutes, then whisk in half-and-half and clam juice. Bring mixture to a simmer, stirring occasionally, and cook until thickened, about 6 minutes. (Sauce should coat the back of a wooden spoon.) Stir in 1 cup only of the Parmesan and season with salt and pepper.

5. In a medium bowl, combine ricotta, eggs, remaining ½ cup Parmesan, and parsley. Season with salt and pepper.

6. Assemble lasagna: Spread a thin layer of sauce in a large baking dish and top with a layer of overlapping noodles. Spread ricotta mixture over noodles, add a layer of shrimp, scallops, lobster and crab meat, cover with sauce, then sprinkle with a layer of mozzarella. Repeat for three layers total, ending with the mozzarella. (You may also get artistic and mix up your seafood in different ways/layers!)

7. Cover loosely with foil and bake 30 minutes. Remove foil and bake until golden and bubbly, 15-20 minutes more.

8. Garnish with more parsley if desired, then let cool 15 minutes before slicing and serving.

ENJOY!!!

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