Seafood Lasagna

Lasagne

• 1

  Melt butter in a large skillet and add shallots. Cook about 30 seconds and add shrimp and scallops. If scallops are small, leave them whole, otherwise cut them into bite size pieces. Season with salt and pepper.

• 2

  When the shrimp starts to turn pink, add the wine. Cook stirring briefly, just till the wine boils.

• 3

  Transfer the seafood to a bowl, leaving the liquid in the pan.

• 4

  Bring that liquid to a boil and add the mushrooms. Cook about 5 minutes and add the Bechamel sauce, stirring. Add tomatoes and simmer about 5 minutes.

• 5

  Add cream, pepper flakes, salt and pepper to taste.

• 6

  Add the parsley and any liquid that may have accumulated about the shrimp and scallops.

• 7

  Preheat oven to 375. Butter the bottom of the lasagna pan (9x13).

• 8

  Spoon a layer of sauce in the bottom of the pan.

• 9

  Add half the shrimp and scallops. Spoon some of the sauce over the shrimp and scallops.

• 10

  Cover with three strips of lasagna.

• 11

  Add a layer of flounder (use all of the flounder), and more sauce.

• 12

  Cover with three strips of lasagna, scatter the remaining shrimps and scallops on top, followed by a light layer of sauce.

• 13

  Cover with three strips of lasagna and spoon the final layer of sauce over this.

• 14

  Sprinkle with cheese.

• 15

  Bake for 30 minutes.

Bechamel sauce

• 1

  Melt butter in saucepan and add flour.

• 2

  Stir in milk with a wire whisk. Add salt and pepper.

• 3

  When thickened, reduce heat and cook, stirring occasionally, about 5 minutes.