Summer Seafood And Pesto Lasagna

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

One 15-ounce container whole-milk ricotta cheese

2 large egg yolks

1/4 cup grated Parmigiano-Reggiano, or other grana padana cheese

1/2 cup grated whole-milk, low-moisture mozzarella

1 large shallot, finely chopped

2 tablespoons finely chopped flat-leaf parsley

2 tablespoons finely chopped basil leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 ounces (2 1/2 cups, loosely packed) basil leaves

5 garlic cloves, coarsely chopped

2 tablespoons pine nuts, toasted


3/4 cup best-quality extra-virgin olive oil

2 tablespoons grated Parmigiano-Reggiano, or other grana padana cheese

2 medium zucchini, coarsely grated

1 tablespoon extra-virgin olive oil

2 1/2 cups Ricotta Mixture

3/4 cup Basil Pesto or best-quality store-bought pesto

Kosher salt

1 pound dried lasagna noodles, preferably imported

2 tablespoons butter, plus additional, softened, for greasing

3/4 pound cooked sole or other white fish, flaked into large chunks

3/4 pound small cooked shrimp

1/2 cup grated Parmigiano-Reggiano, or other grana padana cheese

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