Pesto Lasagna with Shrimp & Scallops

This dinner comes from Food Network’s, Ask Aida. I’ve watched her show before but never really saw something I had to make until this. The original is 9 servings, I cut the recipe in half and used an 8*8 dish. This made 4 large servings. (We had 2 friends of ours over so the recipe feeds 1 girl, and 3 hungry guys) I served this with a simple salad and everyone was full & happy. Enjoy!!

Pesto Lasagna with Shrimp & Scallops
For the pesto:
2 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
1 cup finely grated Parmigiano-Reggiano (about 2 ounces)
1/2 cup extra-virgin olive oil
1/2 cup heavy cream (ff 1/2 & 1/2)
1/4 cup toasted pine nuts
4 medium garlic cloves, peeled
1/2 tablespoon freshly squeezed lemon juice
1 teaspoons kosher salt

For the Seafood:
1/2 lb scallops & 1/2lb shrimp

For the lasagna:
1/2 pound fresh lasagna noodles, cooked and drained
1/2 cup finely grated Parmigiano-Reggiano (about 1-ounce)

For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.

For the seafood: melt a tbsp of butter in a pan, add shrimp & scallops to hot pan and toss until done. (do not overcook)

For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.

Alternatively layer a scant 1/4 cup pesto, a handful of the cooked seafood, and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. Layer until you are out of the seafood mixture and to 1 layer with just pesto.

Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.