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Ingredientes
- 8 c. Ricotta cheese
- 1Â 1/2 c. Grated parmesan cheese
- 3/4 lb Provolone cheese, shredded
- 6 x Large eggs
- 24 x Fresh basil leaf, minced
- 1 Tbsp. Black pepper
- 1 lb Lasagna noodles, cooked
- 24 lrg Shrimp, cut lengthwise, peeled and deveined
- 1 lb Lump crabmeat, picked over
- 2 lb Sea scallops, large dice
- 9 x Thin slices provolone cheese
- Â Â Brandied-Basil Cream Sauce
Direcciones
- Preheat oven to 350 degrees.
- This recipe should make 3 layers. In a bowl, mix together ricotta, Parmesan, shredded provolone, Large eggs, basil and black pepper. Spray the bottom of a lasagne pan with a cooking spray. Add in a layer of noodles. Spread a thin layer of cheese mix to cover noodle layer and top with a layer of shrimp, crabmeat and scallops. Repeat steps again, ending with a layer of noodles till you have completed the process 3 times. Arrange provolone cheese slices on top of lasagna. Bake for approximately 1 hour or possibly till golden and bubbly.
- To serve, cut into portions and place lasagna on a plate. Generously spoon Brandied-Basil Cream Sauce over the top and garnish with fresh basil.
- NOTES :Chef's Note: This lasagna recipe is also good with a marinara sauce accompanying the Brandied-Basil Cream Sauce.
- This recipe can be convertedeasily for fewer portions. This lasagna does not freeze well because the cheese mix has a tendency to break down.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 523g | |
| Recipe makes 12 servings | |
| Calories 1153 | |
| Calories from Fat 589 | 51% |
| Total Fat 66.51g | 83% |
| Saturated Fat 40.7g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 370mg | 123% |
| Sodium 2032mg | 85% |
| Potassium 956mg | 27% |
| Total Carbs 41.24g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.67g | 2% |
| Protein 94.63g | 151% |
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