Now, you can't go too far wrong with good looking young subjects, but John's camera even made an old lady look not too bad....maybe I should invest in a good camera.
Seafood Lasagna to die for
Original recipe makes 12 servings
1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 clove garlic, minced ( I used two)
1 pound baby portobello mushrooms, sliced (just used ordinary mushrooms)
2 (16 ounce) jars Alfredo-style pasta sauce
1 pound shrimp, peeled and deveined (I cut them in hallf)
1 pound bay scallops (I substituted the meat from 4 lobster tails)
1 pound imitation crabmeat, chopped
20 ounces ricotta cheese
1 egg
black pepper
6 cups shredded Italian cheese blend
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
