Sakonnet Fish Company Restaurant Seafood Lasagna

Yield: 8 servings

Ingredients

• 1 pound sea scallops (approximately 20 to 30)
• 1 pound shrimp pieces
• 1/2 pound chopped lobster meat
• 3 tablespoons butter
• 1 cup white wine
• 4 cups heavy cream
• 1/2 cup sherry
• 1 pound ricotta cheese
• 1 (6 ounce) can tomato paste
• 6 eggs
• 2 boxes dry lasagna sheets
• 1 pound mozzarella cheese, grated
• Non-stick cooking spray

Instructions

1. In a medium size pot, sauté the scallops, shrimp pieces, lobster meat and butter over medium heat, until the seafood is blanched or partially cooked. Add the white wine, cream, and sherry. Simmer for 2 to 3 minutes. Reserve 2 cups of this seafood base sauce to pour over the casserole before baking. Set aside the rest.
2. In a mixing bowl, combine the ricotta cheese, eggs and tomato paste. Fold the cheese mixture into the seafood mixture left in the pot.
3. Spray an 8 x 12 inch casserole pan with nonstick cooking spray.
4. Layer the lasagna into the pan beginning with lasagna sheets, then ladle the seafood mixture over the lasagna and continue until you have completed 6 layers.
5. Top the lasagna casserole with the reserved seafood base. Sprinkle with mozzarella cheese.
6. Bake uncovered at 250 degree F for 2 hours.

Attribution

Sakonnet Fish Company Restaurant, Rhode Island