This is one of our most complex recipe’s, but we promise the taste is so amazing. The ideal for this lasagna is to make it the day before and reheat for the best flavors. Like a soup, when it rests over a long period the flavors become more aromatic and potent. If you will eat it the same day, the lasagna must rest 1 hour before cutting into it as the remainder moisture has to be absorbed and the sauce has to thicken. If you serve to early it will be too soft. So lets get started on some truly gourmet flavors. Feeds 8

18 Lasagna noodles

12oz Bay scallops

16oz Peeled Shrimp

16oz canned Crab meat

13oz minced Clam in the can

56oz canned Crushed tomato

1 bottle Dat’l Hook Ya green label

1 tbsp Dat’l Hook Ya Mild Blackened seasoning

1/2 cup white wine

32 oz Ricotta cheese

1 cup 6-Cheese Italian

1 tbsp lemon juice

2 Onions diced

6 cloves Garlic minced

3 tbsp Olive Oil

8 slices Provolone cheese

8 slice mozzarella cheese

1/2 cup grated Parmesan cheese

Bring a medium size pot to medium heat and add olive oil, onion. Cook until the onion is clear about 4-5 min. Add in garlic and cook for 1 min or until fragrant. Add in white wine and reduce until almost gone. Make sure not to go to far to burn. Add in the crushed tomato, Dat’l Hook Ya sauce and the clams with the juice. Cook on medium low heat uncovered for 1 hour or until its a thick sauce. Make sure you stir frequently. You do not want a watery sauce for the lasagna so critical to reduce to a thicker consistency. While the sauce cooks, chop the bay scallops and shrimp into 1/4 inch pieces. Place the shrimp and scallop into a bowl, add in lemon juice and Dat’l Hook Ya blackened seasoning. Mix well and place into the fridge. Cook lasagna pasta per instructions and set aside.  Do NOT use oven ready lasagna paste. Mix the ricotta cheese and 6-cheese Italian in a bowl and place back into the fridge. Once the sauce is ready, its time to assemble the layers. Preheat oven to 375 degrees. Using a slotted spoon (this will further reduce the water content), place 2 cups of sauce on the bottom of a 9×13 deep baking dish. Place 6 lasagna noodles to cover the sauce. Spread half of the Ricotta cheese mix then layer half the shrimp and scallop mix. Now place the provolone cheese to evenly cover the shrimp and scallop and then layer on half the crab meat. Place sauce on top of the crab to cover evenly. Next place 6 more lasagna noodles to cover evenly and layer on top the remainder ricotta cheese mix. Add the remainder shrimp, scallop and crab and top evenly with sauce. Place the last 6 noodles over the top and evenly spread a light layer of sauce. Place the Mozzarella cheese and sprinkle over the top evenly the Parmesan cheese. Cover with foil and bake 30 min. Remove from oven and remove the foil and place back into the oven to cook another 30min. Remove from oven and let it rest 1 hour minimum to let the fluids absorb. Ideal is to make the day before for the highest level of flavor and reheat at 375 covered with foil covered for 20 min or until warm. For the seafood lover, this is truly a spin on an Italian classic that you’ll be making for a special dinner night with the family.