Seafood Lasagne with Brandied-Basil Cream Sauce
| Yield: | 12 Servings |
| Categories: | Pasta, Seafood |
| 8 | c | Ricotta cheese |
| 1 1/2 | c | Grated parmesan cheese |
| 3/4 | lb | Provolone cheese; shredded |
| 6 | Eggs | |
| 24 | Fresh basil leaf; chopped | |
| 1 | tb | Black pepper |
| 1 | lb | Lasagna noodles; cooked |
| 24 | lg | Shrimp; cut lengthwise, peeled and deveined |
| 1 | lb | Lump crabmeat; picked over |
| 2 | lb | Sea scallops; large dice |
| 9 | Thin slices provolone cheese | |
| Brandied-Basil Cream Sauce |
Advertisement