Seafood Lasagna With Brandied-Basil Cream Sauce Recipe

Preheat oven to 350 degrees.

This recipe should make 3 layers.

In a bowl, mix together ricotta, Parmesan, shredded provolone, eggs, basil and black pepper.

Spray the bottom of a lasagne pan with a cooking spray. Add a layer of noodles.

Spread a thin layer of cheese mixture to cover noodle layer and top with a layer of shrimp, crabmeat and scallops.

Repeat steps again, ending with a layer of noodles until you have completed the process 3 times.

Arrange provolone cheese slices on top of lasagna.

Bake for approximately 1 hour or until golden brown and bubbly.

Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce mixture to preferred consistency.

Add Parmesan cheese, stirring to melt, and remove from the heat.

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: Use Minor's shrimp base to make the shrimp stock or make your own shrimp stock by boiling together and reducing by 2/3 the following ingredients: shells from 5 pounds of shrimp 1 peeled Bermuda 1 onion studded with 8 whole cloves 3 bay leaves 2 tablespoons whole black peppercorns 5 quarts of water.