Seafood Lasagna

28 ingredients
13 steps

Ingredients

  • 6 ounces lump crabmeat, picked over
  • 8 ounces freshest possible scallops
  • 1 pound Gulf shrimp
  • 1 lemon, sliced
  • 1 small onion, diced
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 cup water
  • 3 tablespoons unsalted butter
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced
  • 6 ounces white mushrooms, caps only, wiped clean
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 pinch cayenne
  • 2 tablespoons minced fresh tarragon
  • 1/4 cup sliced scallions, white and light green parts only
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyere or Emmenthaler
  • 1/2 cup bread crumbs
  • 1 tablespoon melted butter
  • 1 pound fresh lasagna noodles
  • 8 ounces ricotta cheese
  • 1/2 cup grated Parmigiano-Reggiano
  • 3 tablespoons minced parsley

Directions

  1. 1
    Steam crabmeat (or have it steamed for you) and allow to cool.
  2. 2
    Blend crabmeat with ricotta cheese and tarragon, and set aside.
  3. 3
    Put scallops, wine, water, onion, lemon and bay leaf in a medium saucepan over medium heat. Poach scallops just until firm, about 3 minutes. Remove scallops from poaching liquid, and set aside.
  4. 4
    Add shrimp to poaching water in same saucepan. Poach until just turning opaque. Remove from water and set aside to cool.Strain and reserve poaching liquid; discard lemon and bay leaf.
  5. 5
    Shell and devein shrimp and chop roughly. Chop scallops roughly, and add to shrimp.
  6. 6
    In a clean saucepan, melt 2 tbsp butter and saute shallots and garlic over medium heat until translucent. Slice mushrooms and add. Cook, stirring, until mushrooms are tender, about four minutes. Remove from pan.
  7. 7
    Add remaning butter to same pan and melt. Stir in flour and cook, stirring or whisking constantly, until flour smells nutty; do NOT let it start to brown.
  8. 8
    Slowly add reserved poaching liquid, whisking constantly, and cook until starting to thicken. Add milk, lemon juice, salt, pepper and cayenne and bring to a bare boil. Add parsley and green onions, and cook for a minute or two. Add 1/2 of grated Gruyere or Emmenthaler, and remove from heat, stirring to melt cheese. Stir in heavy cream, and keep sauce warm.
  9. 9
    Cook pasta. Working quickly, brush the bottom of a buttered 9 x 13 casserole with a bit of the sauce, and lay down a layer of noodles. Top with ricotta/crab mixture, half the remaining Gruyere/Emmenthaler, and 1/3 of sauce.
  10. 10
    Add a second layer of noodles. Cover with chopped shrimp and scallops, another 1/3 of the grated cheese, and 1/3 of the sauce.
  11. 11
    Add a final layer of noodles, and top with the remainign granted cheese. Spread sauce over.
  12. 12
    Mix grated Parm and bread crumbs and top casserole. Bake at 450 for a scant 10 minutes, and finish off in broiler, if need be, to give the top a nice golden brown finish. Let rest for no more than 10 minutes before serving.
  13. 13
    Note: I have prevailed on a pasta-making friend to make me special lasagna noodles for this, and cut them to fit my 9 x 13 dish. I then boil them one sheet at a time in a big roaster placed across two burners.

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