Seafood Lasagna

Seafood Lasagna

From: Chef Jamie Gruber, The Market, Columbus, GA. Yield: 1 serving.

4 26/30 peeled and deveined shrimp

4 20/30 scallops, cleaned

4 PEI mussels

4 sheets of pasta, 4”×6” (homemade preferred)

1½ cups marinara sauce (homemade preferred)

½ cup half-and-half

½ cup ricotta cheese

½ cup mozz

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TAGS: Food & Drink