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 mozzarella cheese

½ cup Parmesan cheese

¼ stick of butter

to taste, salt and pepper

Par cook pasta sheets and set aside with wax paper in between each sheet.

Heat marinara and add half & half; whisk until completely mixed. Slowly whisk in ¼ cup Parmesan cheese; keep whisking until smooth.

In a small skillet over medium-high heat, melt butter and add in mussels. Cook for 45 seconds to 1 minute, then add shrimp and scallops. Cook until shrimp are pink and mussels are open, about 4-6 minutes. Turn heat off and set aside.

To build lasagna: Place small amount of sauce on an oven-proof plate and put a pasta sheet on top of sauce. Place sauce on the pasta sheet with a shrimp, scallop and some of the ricotta and mozzarella. Repeat these steps until all ingredients have been used. Then place mussels around the outside, and top the lasagna with the remaining sauce, ricotta and mozzarella.

Place lasagna in 400°F oven for 8-10 minutes and top with remaining Parmesan cheese. Serve. (Be sure to let guest know the plate is hot.)