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   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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