A Seafood Lasagna made with Fresh Pasta...

Ingredients:

* 500 ml (2 cups) chicken broth
* 250 ml (1 cup) clam juice
* 500 g (1 lb) large raw shrimp, peeled and deveined
* 500 g (1 lb) large raw scallops
* 2 tablespoons of extra virgin olive oil
* 2 tablespoons unsalted butter
* 1 onion, chopped
* 1/2 lb. (200 g) sliced white mushrooms
* 1 pack of 142 g (5 oz) spinach
* Salt and pepper
* 500 g (1 lb) cooked crabmeat
* 12 fresh lasagna noodles, homemade or commercial
* 1/2 cup (125 ml) grated Parmesan cheese
* 125 g (1/2 cup) butter
* 65 g (1/2 cup) all-purpose flour
* 375 ml (1 1/2 cup) milk
* Salt and pepper
* 250 ml (1 cup) 35% cream
* 1/2 cup (125 ml) grated Parmesan cheese

Instructions

Making the seafood sauce

1) In a saucepan, pour the chicken broth and clam juice. Bring to a boil and cook the shrimp and scallops 2 minutes. Remove seafood, filter the broth and reserve for sauce.

2) To prepare the cream sauce: In a saucepan, melt 125 g (1/2 cup) butter. Add flour and cook 1 minute. Stir until mixture is smooth. Add milk and 2 cups (500 mL) cooking liquid reserved seafood. Salt and pepper. Cook 5 or 6 minutes, stirring. If sauce is too thick, add a little cooking liquid. Remove from heat. Stir in cream and 125 ml (1 / 2 cup) Parmesan cheese.

3) In a skillet, heat oil and 2 tablespoons of butter. Saute onion, mushrooms and spinach for about 3 minutes. Season with salt and pepper. Reserve. Cut shrimp in half, the scallops in four and crab meat into 2 cm (3/4 inch) pieces. Place the seafood in a bowl and pour 250 ml (1 cup) cream sauce. Stir and season with salt and pepper.

Assembling the lasagna

4) Preheat oven to 175 °C (350 °F) For the preparation of fresh pasta, see the steps here. In a large saucepan of boiling salted water, cook the lasagna cool 15 to 20 seconds, three or four sheets at a time. Plunge immediately into cold water to stop cooking, then place them on a towel to drain. Cook the lasagna trade by following the package directions until al dente. Butter a baking dish 23 cm x 33 cm (9 in. x 13 in.). Y extending three sheets of lasagne and cover with half the prepared seafood and a little cream sauce.

5) Place another layer of lasagne, spinach mixture and a little sauce. Cover with another layer of lasagne, the rest of the preparation of seafood and a little sauce. Finish with three sheets of lasagne, the rest of the cream sauce and 125 ml (1/2 cup) Parmesan cheese. Bake uncovered for 30 to 40 minutes or until the top has a nice golden color... Once baked pull out of the oven and allow to rest for 15 minutes before cutting.

And serve...

Serve this seafood lasagna to your guests...