Author: Dackel Princess

This is one of my family’s favorite recipes. My cousin makes a really good one. Probably better than mine, despite the fact we use the same recipe. We also will use lobster if they are cheap and easy to get.

INGREDIENTS:

• 1/2 lb shrimp
• 1/2 lb crab
• 1/2 lb scallops
• 2 garlic clove, minced
• 1 small onion, finely chopped
• 1 T butter
• 2 cups béchamel *
• 1/4 cup heavy cream
• 1/2 cup dry white wine
• 1cup Swiss and Mozzarella cheese mix , shredded
• 1/2 cup freshly grated Parmesan cheese
• 8 lasagna sheets, cooked ‘al dente’
• salt and white pepper

Preheat oven to 375 degrees F.

1. In a saucepan, melt 1 T of the butter, sauté the garlic until transparent – do not brown or burn.
2. Add the shrimp, scallops and crab.
3. Toss over high heat for 1-2 minutes.
4. Add onions, stir and continue cooking till shrimp lose their transparency.

Remove from heat and set aside.
Prepare the béchamel.*

1. When béchamel is ready, stir in the cream, wine, and salt and pepper to taste, blend thoroughly and remove the sauce from the heat.
2. Spread about a third of the sauce over the bottom of an 8 x 10 or round pie pan.
3. Sprinkle 1/2 the cheese mixture over the sauce.
4. Scatter about half the shellfish evenly over the cheese.
5. Cover with half the lasagna sheets.
6. Repeat the layers finishing with the last sheets of lasagna.
7. Cover with the remaining sauce and Parmesan.

The layers, from the bottom:

1. Sauce
2. Cheese
3. Seafood
4. Lasagna
5. Sauce
6. Cheese
7. Seafood
8. Lasagna
9. Sauce
10. Parmesan

BAKE for 30-40 minutes or until the topping is golden brown (keep and eye on it, you don’t want the top to burn).Let stand for about 10 minutes before serving.

*Bechamel Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/4 cups milk, heated**
• Salt
• Freshly ground pepper

** Use 1 cup milk for the sauce in the seafood lasagna because heavy cream and wine will thin the sauce. This will result in the sauce being thicker than usual, but that’s ok!

1. Melt the butter in a heavy-bottomed saucepan.
2. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown – about 2 minutes.
3. Add the hot milk, continuing to stir as the sauce thickens.
4. Bring it to a boil.
5. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
6. Remove from the heat.
7. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

Makes about 1 cup.

PS. I ALWAYS use more cheese than a recipe calls for. It’s always your call to use more or less…

1. 1-2 lbs country-style pork ribs, (without the bones)
2. Sweet Baby Rays Barbecue Sauce
3. 1 large on cut in half and sliced
4. salt and pepper
5. One Dutch Oven

Directions

1. Sprinkle salt, and pepper all over each slice of boneless rib.
2. Pour 2-3 tbs of olive oil in a Dutch Oven. Heat to medium heat.
3. Place ribs inside the uncovered Dutch Oven. Brown on all sides.
4. Remove ribs from pot and keep warm on plate.
5. Put onion slices in pot and stir around until they are caramelized.
6. Once onions are caramelized add ribs to pot and sauce and stir to mix well.
7. Cover the ribs with the top of the Dutch Oven, and put back into the oven.
8. Turn oven to 250 degrees so sauce won’t burn and let them bake for 2-3 hours. After two hours have passed, check the ribs with a fork to check tenderness of the meat, if you desire them to be even more tender put the cover back over tightly and let them sit for another hour in the low oven.
9. After ribs are done take cover off carefully as steam will come out, take out ribs and let them sit for 5-10 minutes in their sauce.