71: Seafood Lasagna; Source: Baton Rouge Advocate
Directions:
Serves at least 12.
1 lb. lasagna noodles
About 1 cup of a combination of chopped onion, celery, bell pepper and garlic
1 stick butter
1 lb. peeled and deveined shrimp
1 lb. crawfish tails
1 lb. crab claw meat
1/4 cup vegetable oil
1/4 cup all-purpose flour
3 1/2 cups whole milk
Salt, to taste
1/2 tsp. white pepper
Pinch grated nutmeg
1 lb. grated mozzarella cheese
2 (8-oz.) pkgs. grated pizza cheese (all white cheeses)
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
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1. Boil lasagna noodles to al dente. Drain and set aside.
2. Saut? vegetables in butter until translucent and tender, about 5 minutes. Add shrimp and saut? until pink. Add crawfish, then crabmeat and gently mix together without breaking up crabmeat too much. Set aside.
3. Make a b?chamel sauce by combining oil and flour in a saucepan and stirring it until it makes a smooth paste. Cook over low heat, stirring constantly, for 4 minutes without letting roux brown. Gradually add milk, whisking constantly. Season with salt, pepper and nutmeg, adding more or less if desired. Cook 5 minutes, stirring constantly. If sauce has any lumps, strain before using.
4. Add seafood and vegetable mixture to b?chamel sauce and blend together. In a separate bowl, combine all cheese and mix well.
5. To assemble lasagna, spray bottom and sides of a (15x10x3-inch) lasagna pan with nonstick vegetable spray. Start layering ingredients with a thin layer of seafood b?chamel sauce, then a layer of noodles, and then a layer of cheese. Continue until you have used all of the ingredients, ending with b?chamel sauce with cheese on top.
6. Preheat oven to 350 degrees. Cover with aluminum foil and bake for 1 to 1 1/2 hours, until bubbly. Remove foil and let brown on top. Allow lasagna to sit for at least 45 minutes before serving.
