Seafood Lasagna

Cooking & Recipes


Don Dubeau, West Warwick, Rhode Island Charlestown Seafood F


12 servings


1 pound curly lasagna noodles
1/2 cup (1 stick) butter
1 pound medium-size shrimp, shelled and deveined
1 pound scallops
1/3 cup white wine
3 cloves garlic, minced
2 lobsters, 1 pound each, boiled and shelled
1 container (16 ounces) ricotta cheese
1 egg
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1 pound Cheddar cheese, shredded
1 pound mozzarella cheese, shredded
1/2 cup bread crumbs


Preheat the oven to 350 degrees F. Cook and drain the lasagna noodles. Melt the butter in a large skillet and saute the shrimp and scallops. Add the wine and garlic and simmer for 5 minutes. Remove from the heat. Dice the lobster meat and add to the shrimp and scallops. Drain and set aside.

In a large bowl, combine the ricotta, egg, oregano, basil, and Cheddar. Mix thoroughly. Arrange a layer of noodles in a greased 9x14-inch baking dish. Layer half the ricotta mixture, half the seafood, and one-third of the mozzarella over the noodles. Repeat once. Top with the remaining noodles, mozzarella, and bread crumbs. Bake for 50 minutes.


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if you love seafood - try

if you love seafood - try this . It is a great dinner !

This looks like a delicious

This looks like a delicious lasagna. I think my family would enjoy it. Spinach would be a nice compliment!