Ingredients
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For the warm Seafood base
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¼ cup Canola Oil
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1 teaspoon Chicken
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1 teaspoon Clam
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1 teaspoon Seafood
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¼ cup chopped Garlic
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¼ cup chopped White Onions
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½ cup chopped roasted Red Pepper
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½ cup chiffonade-cut fresh Spinach
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¼ cup Capers
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¼ cup chopped Clams
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¼ cup chopped Shrimp
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2 (7-ounce) Florida Lobster
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1 (4-ounce) can Crab
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1 pound dry diver Scallops
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½ cup Chablis White Wine
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1 stick Salted Butter
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For the cold Ricotta base
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4 ounces minced Clams
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4 ounces chopped cooked Shrimp
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2 (10-ounce) cans Crab
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2 teaspoons blackening Seasoning
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1 teaspoon Salt
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1 teaspoon Black Pepper
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1 teaspoon Garlic Powder
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2 Tomato
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½ cup Chablis White Wine
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3 pounds Ricotta Cheese
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2 cups shredded Mozzarella Cheese
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½ cup grated Romano Cheese
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For the Seafood Sauce
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¼ cup Olive Oil
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1 teaspoon Clam
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1 teaspoon Seafood
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½ cup diced Onion
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¼ cup diced red Bell Peppers
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1 (10-ounce) can blue Crab
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1 teaspoon Garlic Powder
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1 teaspoon Black Pepper
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1 teaspoon Red Pepper Flakes
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¼ cup Capers
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4 pints plus 3 ounces (67 ounces) heavy Cream
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¼ cup Marinara Sauce
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2 cups grated Romano Cheese
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For the Lasagna
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Canola Oil
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20 cooked Lasagna
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1 pound shredded Mozzarella Cheese
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1 cup Panko
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12 large Shrimp
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Blackening Seasoning
Directions
Steps
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1
Done
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To make the warm Seafood basePlace canola oil in a large sauté pan over medium-high heat. When oil is hot, stir in chicken, clam, and seafood bases. Add garlic, onions, roasted red peppers, spinach, capers, clams, shrimp, lobster, crabmeat, scallops, and wine. Sauté for 10 minutes, stirring occasionally. Stir in butter, a little at a time, until melted and well blended. Set aside until needed. |
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2
Done
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To make the cold Ricotta baseMix clams, shrimp, and crabmeat in a large bowl. Toss with blackening seasoning, salt, pepper, and garlic powder. Stir in tomatoes, wine, and cheeses. Set aside until needed. |
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3
Done
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To make the Seafood SaucePlace olive oil in a large saucepan over medium-high heat. When oil is hot, stir in clam and seafood bases. Add onions, bell peppers, and crabmeat. Stir in garlic powder, black pepper, red pepper flakes, and capers. Add cream, marinara sauce, and Romano cheese. Bring to a boil and cook, stirring frequently, until reduced and creamy. Remove from heat and set aside on a warm place on stove. |
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4
Done
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To Prepare the LasagnaPreheat oven to 375°F. Place canola oil in a 123/4 x 103⁄8 x 29⁄16-inch lasagna pan, just so that it covers the bottom. Place a layer of lasagna sheets in the pan. Spread half the cold ricotta base over lasagna sheets. Pour the warm seafood base atop ricotta base. Add another layer of lasagna sheets. Spread remaining ricotta mixture atop sheets. Place a final layer of lasagna sheets atop ricotta mixture. Top with shredded mozzarella. Sprinkle panko crumbs atop lasagna. Bake for 25 minutes, until lasagna is heated throughout and panko crumbs |
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5
Done
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Meanwhile, butterfly-cut the shrimp. Toss shrimp with a small amount of canola oil and season with blackening seasoning to taste. Place butterflied shrimp on a hot grill and cook, turning once, until no longer translucent and just cooked through. Remove from grill and set aside. |
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6
Done
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To Plate and ServeCut lasagna into 12 portions and place each in the center of a dinner plate. Ladle about 4 ounces seafood sauce atop each portion. Top each portion with a grilled shrimp, tail up. Serve immediately. |
