Seafood Lasagna

I’ve decided that this is what I am making for our Christmas meal. It is actually fairly easy, and so very delicious!

Seafood Lasagna

INGREDIENTS:

• In a saucepan, melt 1 Tbs of the butter,
• sauté the garlic until transparent – do not brown or burn.
• Add the shrimp, scallops, and crab. Toss over high heat for 1-2 minutes.
•  Add onions, stir and continue cooking till shrimp lose their transparency.
• Remove from heat and set aside.
• Prepare the béchamel.*
• When béchamel is ready, stir in the cream, wine, and salt and pepper to taste, blend thoroughly and remove the sauce from the heat.
• Spread about a third of the sauce over the bottom of an 8 x 10 or round pie pan.
• Sprinkle 1/2 the cheese mixture over the sauce.
• Scatter about half the shellfish evenly over the cheese.
• Cover with half the lasagna sheets. Repeat the layers finishing with the last sheets of lasagna.
• Cover with the remaining sauce and Parmesan.

• BAKE for 30-40 minutes or until the topping is golden brown (keep an 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

• When béchamel is ready, stir in the cream, wine, and salt and pepper to taste, blend thoroughly and remove the sauce from the heat.

• Melt the butter in a heavy-bottomed saucepan.
• 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.
• Add the hot milk, continuing to stir as the sauce thickens.
• Bring it to a boil.
• Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
• Remove from the heat.
• 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…