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2011-02-27Seafood Lasagna with Pesto and Roasted Peppers: Mozzarella, Ricotta, Prepared Pesto, Roasted Red Peppers, Jumbo Lump Crab, Shrimp, Sea Scallops, Bechamel Sauce, No Boil Lasagna Noodles
Seafood Lasagna with Pesto and Roasted Peppers featuring Sorrento® Ricotta

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Sorrento® Ricotta

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Seafood Lasagna with Pesto and Roasted Peppers

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  • 16 oz. Sorrento® Mozzarella
  • 15 oz. Sorrento® Ricotta
  • 1/2 cup Prepared Pesto
  • 2 cups Roasted Red Peppers, chopped fine in food processor
  • 1/2 lb. Jumbo Lump Crab
  • 1 lb. Shrimp, peeled and deveined
  • 3/4 lb. Sea Scallops, 1/2 inch dice
  • 4 cups Bechamel Sauce
  • 12 sheets No Boil Lasagna Noodles


Preheat oven to 400°F.

  1. Mix half of ricotta with pesto in small bowl and mix other half of ricotta with the roasted peppers. Season with salt and pepper.
  2. Mix the seafood in a medium bowl and season with salt and pepper.
  3. To assemble, spray a 13x9-inch baking dish with cooking spray and spread 1½ cups béchamel on bottom.
  4. Top with 4 lasagna sheets, half of the seafood mixture, the pesto ricotta, ¼ of the mozzarella, and 1 cup béchamel.
  5. Top with 4 more sheets noodles, remaining seafood mixture, roasted pepper ricotta, ¼ of the mozzarella, and 1 cup béchamel.
  6. Finish topping with 4 more sheets lasagna noodles, 1 cup béchamel, and remaining mozzarella.
  7. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.


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