Aunty Pasto’s Seafood Lasagna
Ingredients:
– 12 lasagna noodles
– 1 lb shrimp, peeled and deveined
– 1 lb scallops
– 1 lb crab meat
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup white wine
– 2 cups marinara sauce
– 2 cups Alfredo sauce
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 2 tbsp olive oil
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, then rinse with cold water and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened.
4. Add the shrimp, scallops, and crab meat to the skillet. Cook until the seafood is just opaque, then add the white wine and simmer for 5 minutes.
5. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Simmer for another 5 minutes.
6. In a separate bowl, combine the ricotta cheese, Parmesan cheese, and half of the mozzarella cheese.
7. To assemble the lasagna, spread a thin layer of the seafood sauce on the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles on top, followed by half of the ricotta cheese mixture, and half of the remaining seafood sauce.
8. Repeat the layers, ending with a final layer of lasagna noodles on top. Spread the Alfredo sauce over the noodles, then sprinkle the remaining mozzarella cheese on top.
9. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
10. Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your delicious Aunty Pasto’s Seafood Lasagna
