Seafood Lasagne
- 1-1 1/2lb 41-50 count P&D shrimp.
- 1lb crabmeat (Preferably Backfin, but country of origin doesn't matter since nobody outside of a fishmonger can tell the difference between imported and domestic crabmeat.)
- 1-2lb 60-80ct bay scallops
- 1-2 jars of Alfredo sauce from your local grocery store or if you must, make your own. Roughly about 2 quarts. You probably won't need it all, but you never know.
- Enough Ricotta Cheese for a normal lasagna
- And finally your noodles.
- Prepare the noodles and begin layering. Evenly distribute the scallops, shrimp and crabmeat throughout each layer remembering to add the sauce and if you'd like, fresh or dried parsley for color. Save some of the larger lumps of crabmeat for decoration on the top of the lasagne because presentation is always a good thing. Bake at 375 for 1/2 hour or until it reaches an internal temp of 140 degrees.
shrimp, crabmeat, alfredo sauce, ricotta cheese, noodles
Taken from www.epicurious.com/recipes/member/views/seafood-lasagne-1208896 (may not work)