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Servings: 12


Cost per serving $2.63 view details
  • 3 tbsp. extra virgin olive oil
  • 1 lg. yellow onion, minced
  • 4 cloves galric, chopped
  • 5 c. canned plum tomatoes (packed in tomato puree)
  • 1/2 c. dry white wine
  • 1/2 c. minced fresh basil
  • 2 teaspoon fennel seeds
  • Salt and freshly grnd pepper to taste
  • 1 c. heavy or possibly whipping cream
  • 2 tbsp. pernod
  • 1 pound medium size shrimp, shelled, deveined, and poached briefly
  • 1 pound scallops, poached briefly
  • 3 doz. mussels, steamed and shelled
  • 2 doz. littleneck clams, steamed and shelled
  • 1 1/4 lbs. lasagna noodles, preferably fresh tomato noodles


  1. To make seafood sauce, heat the oil in a large skillet over medium high heat. Add in the onion and garlic and saute/fry for 5 min. Add in the tomatoes with the puree and cook for 5 min more. Stir in the wine, basil, fennel seeds, and salt and pepper to taste. Simmer uncovered over medium heat for 45 min stirring occasionally.
  2. Stir the cream into the sauce and then the pernod. Stir in all the shellfish and simmer 5 min. Remove from the heat. Preheat oven to 350 degrees.
  3. Cook the lasagna noodles in boiling salted water till tender but still hard. Drain and cold under cool running water.
  4. To make the filling, beat the ricotta, cream cheese and Large eggs in a mixing bowl with a wooden spoon till smooth. Stir in spinach, crabmeat, red pepper, scallions, basil and salt and pepper to taste.
  5. Butter a large rectangular baking pan. Spread a thin layer of the sauce, on the bottom of the pan. Cover with a layer of noodles. Top with half the filling, then half the seafood sauce. Cover the sauce with a layer of Mozzarella.
  6. Place another layer of noodles over the Mozzarella and spread with the remaining filling. Top with another layer of Mozzarella. Add in a final layer of noodles and then the remaining seafood sauce. Cover with the remaining cheese.
  7. Bake the lasagna till bubbling and browned, about 50 min (350 degrees). Let stand for 10 min before serving.
  8. Yield: 10 to 12 portions.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 296g
Recipe makes 12 servings
Calories 351  
Calories from Fat 56 16%
Total Fat 6.3g 8%
Saturated Fat 0.99g 4%
Trans Fat 0.0g  
Cholesterol 83mg 28%
Sodium 401mg 17%
Potassium 672mg 19%
Total Carbs 43.8g 12%
Dietary Fiber 2.8g 9%
Sugars 4.2g 3%
Protein 26.88g 43%
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