Seafood Lasagna

Ok so this is sinfully good yet not the most healthy. With that warning this recipe came from a long quest to find the recipe for my favorite dish on earth. Yes, you heard me right! I probably spent 2 weeks looking often for anything with the ingredients of that priceless Fettuccini with Lobster from Biaggi's Ristorante Italiano. If your ever given such a blessing as to be in one of the cities that has a location please go if not for yourself but for me.  I tell you the truth you won't regret it. Never the less I was very pleased with this Seafood Lasagna dish. It's perfect for any special occasion when you want to have unique dinner. This dish is ideal for dinner parties and or holidays. My personal preference and thought is that to really do this dish justice you should make the Alfredo sauce from scratch. Also, I should note that is was extremely difficult to keep my husband’s fingers out of the sauce! So much so that I had to give him a little cup full to dip his bread into.

Ingredients


1 (15 ounce) container ricotta cheese

2 eggs

2 cups shredded  White Cheddar cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 medium onion, minced

1 tablespoon minced garlic

2 tablespoons chopped fresh parsley

1 teaspoon freshly ground black pepper

2 (16 ounce) jars Alfredo pasta sauce  ( If making form scratch us recipe below and double it)

16 no-boil lasagna noodles


2 pounds cooked and cubed Lobster meat, Crab and or Shrimp (if using Crab and Shrimp decreasing the amount to 1 1/2 pounds of seafood.

1 (10 ounce) package baby spinach leaves

Directions

1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

2.In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.

3.Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.

4.Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving

ALFREDO SAUCE  Double it for Seafood Lasagna

Original Recipe Yield 4 servings


Ingredients

1/2 cup butter

1 (8 ounce) package cream cheese

1 tsp of  minced garlic

1 1/3 cups milk

4 ounces grated Parmesan cheese

1/4teaspoon ground white pepper

Directions

1.Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic , stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.