Seafood Lasagne with Brandied basil Cream Sauce

Preheat oven to 350 degrees. This recipe should make 3 layers. In a bowl, mix together ricotta, Parmesan, shredded provolone, eggs, basil and black pepper. Spray the bottom of a lasagne pan with a cooking spray. Add a layer of noodles. Spread a thin layer of cheese mixture to cover noodle layer and top with a layer of shrimp, crabmeat and scallops. Repeat steps again, ending with a layer of noodles until you have completed the process 3 times. Arrange provolone cheese slices on top of lasagna. Bake for approximately 1 hour or until golden brown and bubbly. To serve, cut into portions and place lasagna on a plate. Generously spoon Brandied-Basil Cream Sauce over the top and garnish with fresh basil. Brandied-Basil Cream Sauce 2 cups heavy cream 1/2 cup cognac or brandy 12 fresh basil leaves, chopped 1 cup shrimp stock 1/2 cup grated Parmesan cheese salt and white pepper, to taste Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce mixture to preferred consistency. Add Parmesan cheese, stirring to melt, and remove from the heat. Use shrimp base to make the shrimp stock or make your own shrimp stock by boiling together and reducing by 2/3 the following ingredients: shells from 5 pounds of shrimp, 1 peeled Bermuda onion studded with 8 whole cloves, 3 bay leaves, 2 tablespoons whole black peppercorns, and 5 quarts of water.