Lasagne with Shrimp and Crab Meat
- 1/4 cup olive oil
- 1/2 medium yellow onion, chopped
- 1 clove garlic, minced
- 1 tsp. chopped fresh parsley
- 1 stalk celery, chopped
- 1/2 lb. crab meat
- 1/2 lb. large shrimp, cut into 2 or 3 pieces
- marinara sauce (separate recipe)
- 1/2 cup dry sherry
- black pepper to taste
- 1 lb. lasagne
- 3 Tbs. salt
- 1 Tbs. oil
- bechamel sauce (separate recipe)
In a large skillet, heat the oil and saute the onion, garlic, parsley, and celery until the onion is light golden.
Add the crab meat and shrimp and let simmer over a low flame until cooked through, mixing well.
Pour seafood mixture into the marinara sauce in a separate pot (amount of sauce should be so that each spoonful includes seafood). Add sherry and pepper and stir well. Cover and let simmer over a low flame for 10 minutes.
Cook the pasta in salted boiling water to which oil has been added to prevent sticking. Cook until very al dente. Drain pasta and place it on a large cloth to dry, each piece placed separately.
Preheat oven to 400 degrees.
In a buttered baking dish, lay out a bottom layer of lasagne.
Spoon over this some of the seafood sauce.
Next, another layer of pasta, with some bechamel sauce spooned on top.
Then repeat: pasta, seafood sauce, pasta, bechamel sauce.
Top with mozzarella cheese.
Bake for 15 minutes until cooked through. Broil briefly to lightly brown the cheese.
Let settle before cutting.
* I always double this recipe to make a few lasagne!