Measurements

• 1 lb Cod Halibut
• 1 lb Crab Meat
• 2 Eggs
• 4 cloves Garlic
• 1 tbsp Italian Seasoning
• 12 Gluten
• 2 cups Mozzarella Cheese
• 2 tbsp Olive Oil
• 1 cup Parmesan Cheese
• 1/4 cup fresh Parsley, chopped
• 1/2 tsp Pepper
• 2 cups Ricotta Cheese
• 1 tsp Salt
• 1/2 lb Scallops
• 1/2 lb Shrimp, peeled and deveined
• 4 cups Tomato Sauce
• 1 Yellow Onion

Preparation Method

• Preheat oven to 375°F (190°C).
• Cook the gluten-free lasagna noodles according to package instructions.
• Drain and set aside.
• In a large skillet, heat olive oil over medium heat.
• Add garlic and onion, sauté until translucent.
• Add cod halibut, scallops, and shrimp to the skillet.
• Cook until seafood is opaque and cooked through.
• Remove from heat.
• In a large bowl, combine ricotta cheese, beaten eggs, Italian seasoning, salt, pepper, and parsley.
• Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
• Place a layer of lasagna noodles over the sauce.
• Spread half of the ricotta mixture over the noodles.
• Add a layer of the cooked seafood mixture.
• Sprinkle with crab meat, mozzarella cheese, and Parmesan cheese.
• Repeat layers, ending with a layer of noodles and a final layer of tomato sauce.
• Sprinkle the top with remaining mozzarella and Parmesan cheese.
• Cover with aluminum foil and bake for 30 minutes.
• Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
• Let stand for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.