Seafood Lasagna

 

INGREDIENTS:

1/2 lb shrimp

1/2 lb crab

1/2 lb scallops

2 garlic clove, minced

1 small onion, finely chopped

1 T butter

2 cups béchamel *

1/4 cup heavy cream

1/2 cup dry white wine

1cup Swiss and Mozzarella cheese mix , shredded

1/2 cup freshly grated Parmesan cheese

8 lasagna sheets, cooked 'al dente'

salt and white pepper

Preheat oven to 375 degrees F.

IN a saucepan, melt 1 T of the butter, sauté the garlic until transparent - do not brown or burn. Add the shrimp, scallops and crab. Toss over high heat for 1-2 minutes. Add onions, stir and continue cooking till shrimp lose their transparency.

Remove from heat and set aside.

Prepare the béchamel.*

When béchamel is ready, stir in the cream, wine, and salt and pepper to taste, blend thoroughly and remove the sauce from the heat. Spread about a third of the sauce over the bottom of an 8 x 10 or round pie pan. Sprinkle 1/2 the cheese mixture over the sauce. Scatter about half the shellfish evenly over the cheese. Cover with half the lasagna sheets. Repeat the layers finishing with the last sheets of lasagna. Cover with the remaining sauce and Parmesan.

The layers, from the bottom:
Sauce
Cheese
Seafood
Lasagna
Sauce
Cheese
Seafood
Lasagna
Sauce
Parmesan

BAKE for 30-40 minutes or until the topping is golden brown (keep and eye on it, you don't want the top to burn).Let stand for about 10 minutes before serving.

*Bechamel Sauce

2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated**
Salt
Freshly ground pepper

** Use 1 cup milk for the sauce in the seafood lasagna because heavy cream and wine will thin the sauce. This will result in the sauce being thicker than usual, but that's ok!

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

Makes about 1 cup.

PS. I ALWAYS use more cheese than a recipe calls for. It's always your call to use more or less...