Ingredients
Sauce: 3T Olive Oil
1 Large Yellow Onion (chopped)
5 cl garlic
1/2 C dry white wine
5 C Fire Roasted Tomato
1/2 C chopped fresh basil
1/4 C oregano
S&P to taste
1C Heavy Cream
1 1/2 LB med shrip (shelled
halved
poached)
2 cans clams (drained)
1 1/4 lb lasagna (fresh spinach) FILLING: 3C Ricotta
8 oz cream cheese (room temp)
2 eggs
10oz spinach (cooked
drained
chopped)
8 oz artificial crab meat (shredded)
1 1/2 C sweet red pepper (diced)
1 bunch scallions (chopped)
1/2 C fresh basil
S&P to taste 1 1/2 pounds mozzarella
Preparation
Sauce: 1. heat oil in skillet, med high. Add onion and garlic. Saute until softened (about 5 min), add tomatoes (cook 6 min) Stir in basil, oregano, S&P, wine. Simmer uncovered 45 min, stirring occasionally. 2. stir cream into sauce, add clams and shrimp, simmer 5 min- remove from heat. 3. PREHEAT OVEN 350 4. FILLING: heat 1st 3 ingred, stirring w/ wisk. Stir in spinach, crab, pepper, scallions, basil and S&P. 5. Butter large rectangular pan, Spread thin layer of sauce on bottom. Cover with layer of fresh noodles (or no boil). top w/ 1/2 of filling then 1/2 sauce. cover sauce w/ layer of mozzarella 6. another layer of noodles, remaining sauce- cover w/ remaining mozzarella 7. Bake 55 minutes or until bubbly/golden- let stand 10 min. 8. Can be constructed up to 2 hours ahead and refrigerated and ready to bake.
