LASAGNE WITH SCALLOPS, CRAB AND SHRIMP  

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Serves 8

 

NOTE:  You can prepare this in the morning or day before uncooked and then pop into a 350F oven and cook for 25-30 minutes until bubbly.

 

Recipe for Fresh Egg Pasta

 

1 lb. scallops, cut in ½ or quartered if extra large

1 lb. shrimp, 25-30 size

½ lb. crab meat (or substitute imitation)

3 Tbsp. butter

1 small onion, finely chopped

2 cloves garlic, minced

3 Tbsp. flour

1-quart light cream

2 cups Romano cheese, grated

1 tsp. salt

1 tsp. crushed red pepper

½ tsp. dried dill

½ cup Parmesan, grated

1. ½ cups Mozzarella, shredded

 

1. Line a baking pan with aluminum foil and rub with a little oil

2. In a large pan soak the noodles, a few at a time, in hot water for 1 minute per batch

3. Drain and set aside.

4. Melt the butter in a large heavy skillet and cook onion over low heat until very soft, about 5 minutes.

5. Add the garlic and cook 1 minute

6. Over medium-low heat, whisk in flour then gradually add the cream, allowing the sauce to thicken slightly before adding more.

7. When the sauce has thickened to coat the back of a spoon, whisk in the Romano cheese

8. Add salt and red pepper.

9. Add scallops first and cook for 3-4 minutes.

10. Add shrimp and crabmeat and cook for just 1-2 minutes, or just until shrimp turns pink.

11. Remove from heat.  Remove the seafood into a separate bowl, leaving the sauce behind

12. Spoon 2 Tbsp. of sauce into baking pan; then cover the bottom with a layer of noodles.

13. Spoon 1/3 of the sauce over the noodles, add some mozzarella.

14. Distribute ½ the seafood evenly over noodles

15. Repeat adding a layer of noodles, sauce, mozzarella, then seafood

16. Finish with sauce.  Then sprinkle Parmesan over top, plus a little paprika

17. Cover with foil.  Bake in 350F for 25-30 minutes until bubbly.

18. Allow to rest for 10 minutes before slicing.

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