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Ingredients
- 1/2 cup butter
- 12 ounces shrimp with shells
- 1 ounce cognac
- 1/2 cup flour
- 1 1/2 cups milk 2% lowfat
- 8 ounces crab stock
- 8 ounces heavy cream
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon Veggie Blend Seasoning
- 2 ounces Gruyere cheese -- grated
- 8 ounces lobster meat
- 8 ounces crab meat
- 16 ounces ricotta cheese
- 1 egg
- 1 tablespoon spinach leaves dry
- 1 tablespoon green onions dry
- 1/2 cup Parmesan cheese
- 6 oven ready lasagna noodles
- 1/2 cup mozzarella cheese -- grated
Ingredients
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Instructions
- Preheat oven to 350F. Melt butter in a 3 quart saucepan. Remove shrimp from shells and add the shells to the butter. Saute for about 10 minutes, then add cognac and continue cooking for another two minutes. Remove shells from butter. Add shrimp to butter and saute until they are cooked. Remove shrimp from butter. Add flour to butter and stir well to combine leaving no dry spots. Add milk, crab stock, cream, paprika, salt, white pepper, and veggie seasoning. Stir with whisk and cook until thickened. Remove from heat, then add cooked shrimp, Gruyere cheese, crab meat, and lobster. Gently stir to combine, then set aside.
- Prepare ricotta mixture by adding ricotta to a large bowl, then add egg, spinach leaves, green onions, and Parmesan cheese. Mix thoroughly.
- Begin assembling lasagna by pouring 1/4 of the seafood mixture on the bottom of a aluminum 1/3 buffet pan. Top with two of the oven ready lasagna noodles. Spread one half of the ricotta mixture on the noodles, then top with 1/4 of the seafood mixture. Again place two lasagna noodles on top of mixture. Repeat, with remaining ricotta mixture and then 1/4 of seafood mixture. Finally top with two lasagna noodles, then remaining seafood mixture. Sprinkle mozzarella cheese on top. Place in preheated oven and bake for 45-50 minutes, or until lasagna is brown and bubbly. Allow to cool for at least 15 minutes before serving. I recommend topping each serving with a Mornay sauce, a few sauteed baby spinach leaves, and a grilled prawn or seared diver scallop.
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