Tony Mandola's Seafood Lasagna

-* Exported from Key Home Gourmet *

Tony Mandola's Seafood Lasagna

Recipe By : Becca Love
Serving Size : 9 
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces lasagna noodles -- cooked, slightly
1 tablespoon basil
1 tablespoon oregano
1 cup spaghetti sauce
2 pounds ricotta cheese
olive oil
1 pound fresh crab meat
1 1/2 pounds shrimp -- cooked and peeled
1 cup parmesan cheese -- freshly grated
8 ounces sliced mozzarella cheese

Lasagna sauce
8 ounces butter
1 quart whipping cream
1 teaspoon cayenne -- or to taste
2 large shallot -- chopped
1 cup spaghetti sauce
1 cup parmesan cheese -- freshly grated

Cook noodles, drain and set aside in cold water. Heat oven to 350 (F). 
Combine basil, oregano, spaghetti sauce and ricotta cheese in mixing
bowl; mix well.
Oil a 13-by-9-by-2-inch casserole. Place 1/3 of the noodles on the
bottom, cover with 1/2 of the ricotta, sprinkle on 1/2 of the crabmeat, 
arrange 1/2 of the cooked shrimp over the crab.
Sprinkle with one half of the parmesan and cover with one half of the
mozzarella slices and some of the Lasagna Sauce.
Repeat layers, ending with noodles. Cover with Lasagna Sauce, reserving
some to serve with lasagna, if desired. Cover pan and bake 45 minutes
or until bubbly. Cut into 9 servings, serve each topped with Lasagna
Sauce.

Lasagna Sauce

Melt butter, whisk in cream, cayenne, shallots and spaghetti sauce; let
simmer for a few minutes. Whisk in Parmesan and simmer, stirring until
smooth.

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Note: This recipe is from Tony Mandola's Gulf Coast Kitchen restaurant
in Houston. It was published in "Houston Gourmet Cooks II" (now out of
print).



Source:

rec.food.cooking