• Seafood Sauce:
• 3 Tbsp olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 5 cups canned plum tomatoes (packed in tomato puree)
• ½ cup dry white wine
• Salt and pepper, to taste
• 1 cup heavy cream (or half-and-half)
• 2 Tbsp white wine
• 1 lb shrimp, shelled, and poached briefly
• 1 lb scallops, poached briefly
• 3 dozen mussels, steamed and shelled
• 2 dozen littleneck clams, steamed and shelled
• 1¼ lb lasagna noodles, preferably fresh tomato noodles
• Filling:
• 3 cups Ricotta cheese
• 8 oz cream cheese (room temperature)
• 2 eggs
• 1 pkg (10 oz) spinach, cooked, drained, and chopped
• 1 lb cooked lump crabmeat, shredded
• optional: 1 sweet red pepper, seeded and diced
• 1 bunch scallions (green onions), sliced
• ½ cup fresh basil, chopped
• salt and pepper, to taste
• 1½ lb Mozzarella cheese, thinly sliced

To make the seafood sauce, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 5 minutes. Add the tomatoes with the puree and cook for 5 minutes more. Stir in the wine, basil, and salt and pepper. Simmer uncovered for 45 minutes stirring occasionally.

Stir in the cream to the sauce, then more wine. Stir in all the shellfish and simmer 5 minutes. Remove from heat.

To make the filling, beat the ricotta, cream cheese, and eggs in a mixing bowl with a wooden spoon until smooth. Stir in the spinach, crabmeat, red pepper, scallions, basil and salt and pepper. Butter a large rectangular baking pan. Spread a thin layer of the sauce without any shellfish on the bottom of the pan. Cover with a layer of noodles. Top with half the filling, then half the seafood sauce. Cover the sauce with a layer of the mozzarella. Place another layer of noodles over the mozzarella, and then spread with the remaining filling. Top with another layer of mozzarella.

Add a final layer of noodles, and then the remaining seafood sauce. Cover with the remaining cheese. Bake at 350º for 50 minutes. Let stand 10 minutes before serving.