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  Shallots; minced
    1/4 c  Carrots; minced
    1/4 c  Celery; minced
      8 oz Shrimp; peeled, deveined,
           - 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  Gruyere cheese; grated
           Salt & pepper
      1 pn Nutmeg
      1 lb Fresh spinach or tomato
           - lasagne sheets (or half
           - pound of each)
  
  Preheat oven to 350°F/175°C.
  
  In a skillet heat 2 tb 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 tb butter and add 4 tb 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 qt 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.
  
  Recipe by Michele Urvater
 
  From: http://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
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