Subj : 7/29 Lasagna Day - 2
To   : All
From : Dave Drum
Date : Wed Jul 28 2021 19:53:42

July 29: National Chicken Wing Day & National Lasagna Day

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
  
  Set oven @ 350ºF/175ºC.
  
  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
 
MMMMM

.... "What a cage is to a wild beast, law is to the selfish man." HerbertSpencer
--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.