• 12servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 cups ricotta cheese

  2. 1 1/2 cups grated Parmesan Reggiano cheese

  3. 3/4 pound provolone cheese; shredded

  4. 6 eggs

  5. 24 fresh basil leaves; chopped

  6. 1 tablespoons black pepper

  7. 1 pound lasagna noodles; cooked

  8. 24 large shrimp; cut lengthwise, peeled and deveined

  9. 1 pound lump crabmeat

  10. 2 pound sea scallops; large dice

  11. 9 thin slices provolone cheese

  12. brandied-Basil Cream Sauce

  13. 2 cup heavy cream

  14. 1/2 cup cognac or brandy

  15. 12 fresh basil leaves; chopped

  16. 1 cup shrimp stock

  17. 1/2 cup Parmesan Reggiano cheese

  18. salt and white pepper; to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. This recipe should make 3 layers.

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

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

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

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

  7. Arrange provolone cheese slices on top of lasagna.

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

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

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

  11. 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.

  12. 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.


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