1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups chopped tomatoes in puree
1/2 cup white wine
1/4 cup chopped fresh basil
Salt and pepper to taste
1 pound medium shrimp, peeled
1 pound bay scallops
1 cup heavy cream
1 pound lasagna noodles
3 cups ricotta cheese
8 ounces cream cheese
Salt and pepper
Pinch of nutmeg
2 (8 ounce) cans lump white crabmeat
8 ounce mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Heat oil in a large saucepan over medium heat. Add onion and garlic, sauté for
5 minutes. Add tomatoes, wine, basil, salt and pepper. Simmer uncovered for
30 minutes. Add the shrimp and scallops. Cook an additional 10 minutes.
Stir the cream into the sauce and cook 2-3 minutes more. Remove from heat.
Cook the lasagna noodles in boiling salted water. Drain and rinse.
Preheat the oven to 350 degrees F.
Butter a 10 x 15-inch baking dish.
In a bowl, combine the ricotta, cream cheese, eggs, salt, pepper, and nutmeg.
Spread a thin layer of the sauce on the bottom of the dish. Place the lasagna
noodles lengthwise on top of the sauce. Layer one-third each of the cheese
mixture, crab meat, mozzarella, and seafood sauce. Repeat layers two more
times. Sprinkle top with Parmesan cheese. Cover the lasagna with foil. Bake
for 40 minutes. Remove the foil and bake for an additional 10 minutes. Let
stand for 10 minutes before serving.