Seafood lasagna is a delicious variation of the traditional Italian lasagna, incorporating the freshness and unique flavor of the sea into a classic and comforting dish. Although lasagna originates from Italy, in Latin America and different regions it has also been adapted with local ingredients, especially seafood, which is abundant along the coasts. In countries like Mexico, Chile, and Argentina, this recipe is also highly appreciated and may simply be known as "seafood lasagna" or "lasagna with fruits of the sea." The use of a creamy sauce with basil and brandy adds a sophisticated and aromatic touch, fusing Mediterranean flavors with the richness of seafood.
The combination of shrimp, crab meat, and scallops gives it a soft and exquisite texture, while the layers of cheese and pasta provide the characteristic substance of lasagna. Ideal for special occasions, this dish represents the culinary creativity that arises from combining traditional ingredients with regional innovations.
How to prepare Seafood lasagna with creamy basil brandy sauce
Ingredients: Ricotta Cheese, Parmesan Cheese, Provolone Cheese, Eggs, Fresh Basil Leaves, Black Pepper, Lasagna Noodles, Shrimp, Crab Meat, Scallops, Heavy Cream, Brandy, Fresh Basil, Shrimp Stock, Salt, White Pepper.
Preheat the oven to 350 degrees.
This recipe should yield 3 layers.
In a bowl, mix ricotta, parmesan, shredded provolone, eggs, basil, and black pepper.
Add a layer of noodles.
Spread a thin layer of the cheese mixture to cover the noodle layer and top with a layer of shrimp, crab meat, and scallops.
Repeat the steps again, ending with a layer of noodles until you have completed the process 3 times.
Place the slices of provolone cheese on top of the lasagna.
Bake for approximately 1 hour or until golden and bubbly.
To serve, cut into portions and place the lasagna on a plate.
Serve generously with creamy basil brandy sauce on top and garnish with fresh basil.
Creamy basil brandy sauce: Bring heavy cream, brandy, basil leaves, and stock to a boil.
Reduce the mixture to the desired consistency.
Add parmesan cheese, stirring until melted, and remove from heat.
Use a shrimp base to make the shrimp stock or prepare your own shrimp stock by boiling together and reducing by 2/3 the following ingredients: shells from 5 pounds of shrimp, 1 peeled Bermuda onion studded with 8 whole cloves, 3 bay leaves, 2 tablespoons of whole black peppercorns, and 5 quarts of water.
