Seafood Lasagna

By á-1964

Ingredients

• Sauce:
• ¼ Cup Butter
• 1/3 Cup Flour
• 2 Cups Chicken Stock
• 2 Cups Heavy Cream or Whole Milk
• ¼ Tsp. Each Salt, Pepper & Nutmeg
• In a medium saucepot melt the butter and add flour. Stir until smooth, watch it does not burn or brown. Season with salt/pepper and nutmeg. Slowly pour in stock and cream/milk. Whisk until smooth and semi-thick.
• Mixture:
• 1 Small Onion, chopped
• ¼ Lbs Mushrooms, sliced
• ½ Cup Dry White Wine (Cooking wine is fine)
• ½ Tsp. Each of dried chives, parsley and basil
• Melt the butter and add the chopped onion. Sautee until soft. Add sliced mushrooms and wine. Sautee. Add dried herbs, and simmer until liquid is reduced. Add mushroom mixture to finished sauce and stir to mix.
• 1 Pkg Lasagna Noodles
• 1 lbs. Shrimp
• ¼ lbs. Crab
• ¼ lbs. Scallops
• ¼ lbs. Swiss/Mozza or Kraft Italiano Cheese (Shredded)
• ¼ Cup Parmigianino Cheese

Details

Servings 6
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

In a separate bowl combine seafood. In a 13X9 pan spread a thin layer of sauce, then noodles, seafood, then cheese. Repeat ending with cheese.

Bake @ 350*F for 40-50 minutes and enjoy. After baking let stand for 5-10 minutes because sauce needs to thicken up again.