Subj : 7/29 Nat'l Lasagne Day 1
To   : All
From : Dave Drum
Date : Sun Jul 28 2024 15:55:59

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
  
  Preheat oven to 350øF/175øC.
  
  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
  
  Uncle Dirty Dave's Archives
 
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