Indulge in a decadent seafood twist on classic lasagna with Aunty Pasto's recipe.

This seafood lasagna is loaded with shrimp, crab, and scallops, nestled between layers of creamy ricotta and mozzarella cheese. Aunty Pasto's secret ingredient is a touch of white wine in the sauce, adding depth of flavor to this hearty dish.

Ingredients

• 1 pound cooked shrimp, peeled and deveined
• 1 pound lump crab meat
• 1 pound sea scallops, halved
• 1 box lasagna noodles, cooked al dente
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 can diced tomatoes
• 1/2 cup white wine
• 1/4 cup butter
• 1/4 cup flour
• 2 cups whole milk
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Fresh basil for garnish

Directions

1. In a large skillet, melt butter over medium heat and stir in flour to make a roux.
2. Gradually whisk in milk, stirring constantly until thickened.
3. Add white wine, diced tomatoes, nutmeg, salt, and pepper. Simmer for 5 minutes.
4. Add shrimp, crab, and scallops to the sauce and cook for an additional 5 minutes.
5. In a greased baking dish, layer lasagna noodles, seafood sauce, ricotta cheese, and mozzarella cheese, repeating until all ingredients are used up.
6. Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
7. Let cool slightly before serving. Garnish with fresh basil.

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