Seafood Lasagna
1/2 cup butter, divided
1/4 cup sliced scallions, divided
1 lb cleaned shrimp (can use half scallops)
1 lb crabmeat
1/2 cup flour
1/2 teaspoon kosher salt
2 cups shrimp broth* (can sub part chicken broth)
(* I peel the shrimp and boil the shells and/or tails to get the juice)
1 cup milk
1 cup heavy cream
1/4 cup white wine
pinch red pepper, more salt as needed
optional: 1 tsp dried tarragon or other herb of choice
1 cup shredded mozzarella cheese
1 cup shredded swiss cheese
1/2 cup grated parmesan cheese
optional: baby spinach
9 lasagna noodles, par cooked
Saute shrimp (and scallops) with some of the scallions in 1/4 cup of the butter, cook until barely done. Stir in crab meat, remove seafood from pan and set aside.
In same pan, saute remaining scallions in remaining 1/4 cup of the butter until soft.
Stir in flour and salt, cook until bubbly.
Stir in broths and milk, cook until boiling and thickened, cook 1 minute.
Add cream, cook 1 minute, remove from heat and stir in wine.
Season with pinch of red pepper and additional salt to taste.
Spread 1 cup of the white sauce in a 13x9-inch baking dish.
Top with 3 noodles. Spread 1/2 of seafood over noodles, top with 1 cup sauce and 1/3 of the cheese (and optional spinach).
Repeat layer
Top with remaining 3 noodles. spread with remaining sauce and top with remaining cheese.
Bake, uncovered, in 350 degree oven until noodles are done, 35-40 minutes, let stand 10 minutes before serving.