My son is getting married in the vineyard this October. There is much to do to be ready for that event. The bride-to-be will walk down a vineyard row during the procession. The way things look right now, I’d have to equip her with a machete or she wouldn’t make it through the vegetation.

I have a massively long list of “things to do.” One of those things is to share my seafood lasagna recipe that I’ve made for two dinner parties. It’s definitely one of my favorites.

Seafood Lasagna
1 16-oz box of lasagna noodles
4-5 zucchini squash, sliced thinly
2 Tbsp. olive oil
1 stick butter
1 lb. baby portobello mushrooms, sliced
2 cloves garlic, minced
4 c. Alfredo Sauce*– recipe below
1 lb. shrimp, cleaned
1 lb. scallops
1/2 lb. crabmeat
20 oz. ricotta cheese
2 eggs
1 pinch black pepper
6 c. mozzarella cheese

Slice the zucchini thinly with a mandoline. Salt and press between paper towels to absorb as much liquid as possible. Heat a grill to medium-high heat. Grill the zucchini slices until they begin to soften and grill marks show. Reserve.

In a large skillet, melt butter and add olive oil. When hot, add mushrooms. Stir to coat and spread evenly on the bottom of the skillet. Don’t stir, until the sides caramelize. Work in batches so the skillet is not crowded.

Add all mushrooms back to the skillet and add garlic. Cook for a minute and add Alfredo sauce. Stir until bubbly and add shrimp, scallops and crabmeat. I usually cut the shrimp in half. I also usually purchase sea scallops, and I quarter them. Cook until the shrimp begins to turn pink. Removed from heat.

Combine ricotta cheese, eggs and pepper in a separate bowl.
Prepare a 9×13″ baking dish with cooking spray. Layer a few spoonfuls of Alfredo liquid in the bottom of the pan. Layer uncooked noodles, ricotta mixture, Alfredo mixture and shredded cheese. Then overlap zucchini slices to create a layer. Follow with ricotta mixture, Alfredo mixture and shredded cheese. Repeat. There will be two layers of noodles and two layers of grilled zucchini.

Bake uncovered in a preheated oven for 45 minutes. Cover and bake 15 more minutes.
I like to top with chopped basil just before serving.

Alfredo Sauce
1 stick butter
1 clove garlic, minced
2 c. Half-and-Half
1 pinch each salt and pepper
2 blocks cream cheese
1 c. grated Parmesan cheese
1/4 c. fresh parsley, chopped
Heavy cream, if needed
Melt butter and cook garlic with salt and pepper for about 1 minute. Add Half-and-Half, cream cheese and Parmesan cheese. Stir until warm and all is melted together. Add parsley. If sauce is too thick, add cream as needed.

*You may also substitute store-bought Alfredo sauce.