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Seafood Lasagne
Yield: 4 servings

6 Tbl. unsalted butter
1/4 c. each shallots, carrots and celery minced
8 ounces (1/2 pound) peeled, deveined and diced shrimp
8 ounces (1/2 pound) lump crabmeat, picked over
2 Tbl. Cognac
1 c, canned tomatoes, drained and chopped
4 Tbl. flour
2 c. light cream
2/3 c. milk
3/4 c. grated Gruyere cheese
Salt and pepper
Pinch nutmeg
1 pound lasagne noodles - regular, spinach or tomato lasagne, cooked

Preheat oven to 350 degrees F. In a skillet, heat 2 Tbl. butter. When hot add shallots, carrots and celery. Cook until wilted, about 5 minutes. Add the shrimp and crab and saute, stirring continuously for 3 or 4 minutes or until seafood is just cooked through. Stir in Cognac and evaporate over high heat.. Stir in tomatoes and cook for 10 minutes, uncovered, or until mixture is quite thick. Remove from heat and season to taste with salt and papper.

Melt remaining 4 Tbl. butter and add 4 Tbl. flour. Cook for 1 minute after mixture starts to bubble. Whisk in cream and milk and simmer for 5 minutes or until thick. Remove from heat and stir in 1/2 c. Gruyere cheese. Season with salt, pepper and nutmeg. Generously butter a 3 quart pyrex dish. Spread a thin film of cream sauce over bottom of dish. Place lasagne over sauce. Spread a thin layer of cream sauce over lasagne, then the seafood mixture. Top with pasta and repeat, saving 1/3 c. cream sauce for the top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 c. Gruyere. Bake covered for 20 minutes. Uncover and bake 10 more minutes or until hot and only slightly golden. Let stand for 5 minutes before serving.