Lasagna is a rich and sumptuous pasta dish that is loved universally. It is not exactly an everyday kind of dish since it is loaded in luxurious ingredients. To make even more delectable lasagna easy healthy recipes for a very special occasion, try this healthy dinner recipe adapted from Blue Ribbon Recipes from the Old Farmer’s Almanac by Polly Bannister. Lobster, shrimps, and scallops are layered with a combination of Cheddar, Mozzarella, and ricotta cheese.
The pasta needs to be cooked before layering and baking with the other ingredients. Follow the package directions on how long to boil the noodles then drain well and rinse with some cold water to stop the cooking and to keep the pasta sheets from sticking together. The shrimps should be washed, shelled and deveined before cooking. The shelled shrimps and scallops are sautéed in garlic and butter and flavored with white wine. Use a heavy bottomed skillet when sautéing the seafood and make sure the oil is hot before adding the shrimps and scallops. The seafood should be cooked quickly to retain the juice and moisture and keep them succulent.
Ingredients: 1 lb. lasagna noodles, ½ cup butter, 1 lb. medium shrimp, shelled and deveined, 1 lb. scallops, 1/3 cup white wine, 3 cloves garlic, minced, 2 (1 lb.) lobsters, boiled and shelled, 16 oz. ricotta cheese, 1 egg, 1 ½ teaspoons dried oregano, 1 ½ teaspoons dried basil, 1 lb. Cheddar cheese, shredded, 1 lb. mozzarella cheese, shredded, ½ cup bread crumbs
Preheat the oven to 350 degrees F. Cook and drain noodles. Place the butter in a large skillet placed over medium high heat. Once melted, add the shrimp and scallops, sautéing until golden. Add the wine and garlic and simmer 5 minutes. Remove the skillet from the stove. Dice the lobster meat. Add to the scallop mixture. Drain. In a large mixing bowl, stir together the ricotta, egg, oregano, basil, and Cheddar. Place a layer of noodles in the bottom of a greased 9 x 14 in. baking pan. Top with half the ricotta mixture, half the lobster mixture, and 1/3 the mozzarella. Repeat layers. Add another layer of noodles, then one of mozzarella, and finally the breadcrumbs. Bake 50 minutes.
Boil or steam the lobsters and take the flesh out of the shell and mix with the sautéed scallops and shrimps. For the best results, steam or boil the lobsters in seawater. If you can’t get seawater, simply add a dash of salt to the boiling water. A pound of lobster will cook in about eight minutes in boiling water, or ten minutes when steamed. Steaming will retain more flavor and it is less likely to overcook the lobster via this method. After cooking the lobster, cool it a bit and take the flesh out of the shell and dice the meat for adding to the other seafood. The ricotta and cheddar is mixed with egg, oregano and basil to make the creamy filling that will be layered alternately with the pasta and the seafood.