Seafood Lasagna With Brandied-Basil Cream Sauce

• ricotta cheese↗8 cups
• parmesan cheese, Grated↗1 1⁄2 cups

  Grated

• provolone cheese, shredded↗3⁄4 lb

  shredded

• eggs↗6
• fresh basil leaves, chopped↗24 24
• black pepper↗1 tablespoon
• lasagna noodle, cooked↗1 lb

  cooked

• large shrimp, cut lengthwise, peeled and deveined↗24 24

  cut lengthwise, peeled and deveined

• crabmeat, picked over↗1 lb

  picked over

• sea scallops, large dice↗2 lbs

  large dice

• slices provolone cheese (thin slices)↗9

  thin slices

• Brandied-Basil Cream Sauce
• heavy cream↗2 cups
• cognac or 1/2 cup brandy↗1⁄2 cup
• leaves fresh basil, chopped↗12 12
• cup shrimp stock↗1
• cup parmesan cheese, grated↗1⁄2
• salt↗
• white pepper

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   This recipe should make 3 layers.

3. 3

   In a bowl, mix together ricotta, Parmesan, shredded provolone, eggs, basil and black pepper.

4. 4

   Add a layer of noodles.

5. 5

   Spread a thin layer of cheese mixture to cover noodle layer and top with a layer of shrimp, crabmeat and scallops.

6. 6

   Repeat steps again, ending with a layer of noodles until you have completed the process 3 times.

7. 7

   Arrange provolone cheese slices on top of lasagna.

8. 8

   Bake for approximately 1 hour or until golden brown and bubbly.

9. 9

   To serve, cut into portions and place lasagna on a plate. Generously spoon Brandied-Basil Cream Sauce over the top and garnish with fresh basil.

10. 10

    Brandied-Basil Cream Sauce: Bring heavy cream, cognac, basil leaves and stock to a boil.

11. 11

    Reduce mixture to preferred consistency.

12. 12

    Add Parmesan cheese, stirring to melt, and remove from the heat.

13. 13

    Use shrimp base ... (long description).