INGREDIENTS:
(8 servings)
2 (1.5 pound) Maine lobsters
1 pound ricotta cheese
1/2 pound goat cheese
1 egg
1/2 cup olive oil
3/4 teaspoon crushed red pepper
1 clove garlic, pressed
1 1/2 pounds tomatoes, peeled and chopped
25 basil leaves, chopped
1/2 cup fresh parsley, finely chopped
1/4 cup fennel, finely chopped
1 tablespoon thyme
1 teaspoon oregano
2 bay leaves
1/2 pound shrimp, peeled, deveined and halved lengthwise
1/2 pound scallops, cut in thirds
1 pound lasagna noodles, cooked and drained
DIRECTIONS:
Cook and pick your Maine lobsters. Preheat oven to 375 degrees. Mix the ricotta and goat cheese together with the egg. Heat the olive oil, red pepper and garlic. Add the tomatoes and herbs. Stir fry two minutes over medium high heat. Turn off the heat and remove bay leaves. Add the seafood. Stir well and cover. Remove from heat. Drop the lasagna noodles into boiling water and cook until they become flexible enough to work with, four to five minutes. Remove from the heat, drain and add cold water to stop the cooking. Lightly oil an 8 "x 10 " x 3" baking pan. Place a few teaspoons of the tomato sauce on the bottom (just enough so that the noodles don't stick). Place one third of the noodles on the bottom overlapping slightly for a firm foundation. Dot the lasagna with half of the ricotta mixture and spread evenly. Using a slotted spoon, place half of the seafood on top of the ricotta mixture. Distribute evenly. Repeat the process with another third of the noodles, the rest of the ricotta mixture, the seafood ( again using the slotted spoon), and the remaining lasagna noodles. Spoon the remaing tomato sauce on top of the lasagna. Cover tightly and bake 1 hour. Remove the lasagna from the oven and let it settle for 30 minutes before serving.
