- 1/2 cup butter
- 1 small onion chopped
- 3/4 lb. mushrooms, sliced
- 1/2 cup dry white wine
- 1 tbsp. each chopped fresh sweet basil,chives and parsley or 1 tsp. dried
- 1/3 cup flour
- 3/4 tsp. salt
- 1/4 tsp. each freshly ground pepper and nutmeg
- 2 cups light cream
- 2 cups chicken stock
- 9 lasagna noodles
- 1 lb. shrimp, shelled and cooked
- 1/4 lb. crab meat cooked
- 1/4 lb. large scallops, cooked and cut in quarters
- 3/4 lb. swiss cheese shredded
- 1/4 cup grated parmesan
In large saucepan, melt 1/4 cup of the butter; add onion and cook over medium heat until soft.
Add mushrooms and saute 5 minutes. Pour wine over mushroom mixture and sprinkle with basil, chives, and parsley. Simmer reducing until liquid has evaporated. Remove from pan. Set aside.
In saucepan, melt remaining butte; add flour and cook for 1 minute. Season with salt and pepper and nutmeg. Slowly pour in cream and chicken stock, stirring constantly. Continue stirring over medium heat until sauce comes to a boil and is thickened. Add mushroom - wine mixture to cream sauce. Set aside. Meanwhile, in large pot of boiling water, cook noodles until al dente. (tender but firm) Drain and rinse with cold water; drain again thoroughly. In bowl combine shrimp, crabmeat and scallops, tossing gently. In greased 13x9 baking dish, spread a thin layer of sauce. Arrange 1/3 of the noodles in an even layer over sauce. Spread 1/3 of the seafood over noodles and 1/3 of the remaining sauce over seafood; cover with 1/3 of the swiss cheese.
Repeat layers 2 more times, ending with swiss cheese. Sprinkle top with parmesan cheese. If made ahead, cover and refrigerate. Bake uncovered in 350F oven for 40 - 50 minutes or until hot and bubbly. Let stand for 10 minutes before cutting