July 29: National Chicken Wing Day & National Lasagna Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seafood Lasagne "a la Francaise"
Categories: Seafood, Dairy, Vegetables, Cheese, Booze
Yield: 4 Servings

6 tb Unsalted butter
1/4 c (ea) shallots, carrots and
- celery; minced
8 oz Peeled, deveined shrimp; in
- small dice
8 oz Lump crabmeat; picked over
2 tb Cognac
1 c Canned tomatoes; drained,
- chopped
4 tb Flour
2 c Light cream or Half & Half
2/3 c Milk
3/4 c Grated Gruyere cheese
Salt & pepper
pn Nutmeg
1 lb Fresh spinach or tomato
- lasagne sheets (or half
- pound of each)

Recipe courtesy of Michele Urvater

Set oven @ 350ºF/175ºC.

In a skillet heat 2 tablespoons of butter. When hot add
shallots, carrots and celery, cover and cook until
wilted, about 5 minutes. Add the shrimp and crab and
saute, stirring continuously for 3 to 4 minutes or until
seafood is just cooked through. Stir in Cognac and
evaporate over high heat. Stir in tomatoes and cook 10
minutes, uncovered, or until mixture is quite thick.
Remove from heat and season to taste with salt and
pepper.

MAKE A ROUX: Melt the remaining 4 tablespoons butter and
add 4 tablespoons flour. Whisk in cream and milk and
simmer five minutes or until thick. Remove from heat and
stir in 1/2 cup of the gruyere cheese; season to taste
with salt, pepper and nutmeg.

Cut the pasta sheets into strips 3" to 4" wide and long
enough to fit into your gratin or baking dish. Boil, a
few sheets at a time until 3/4 done. Drain and cool on
clean cloths.

Generously butter 3 quart capacity baking pan. Spread a
thin film of cream sauce over bottom of baking dish.
Arrange a layer of 4 overlapping sheets of lasagne.

Spread a thin film of cream sauce over pasta, then
seafood mixture. Top with pasta and repeat, reserving
1/3 cup of cream sauce for top layer. Finish with a
layer of pasta, cream sauce and remaining 1/4 cup of
gruyere.

Bake, loosely covered with foil for 20 minutes. Uncover
and bake 10 minutes or until hot throughout and only
slightly golden on top. Let stand in pan for 5 minutes
then serve.

From: http://www.foodnetwork.com

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