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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