Seafood Lasagna

As you can tell from some prior posts, I love seafood and this seafood lasagna is one of my favorites.  I developed this recipe by starting with a basic recipe that came from Paula Deen.  The end result is unique enough that I think I can call it my own recipe.  I have made it using the "no-boil" lasagna noodles as well as the old fashioned kind that you cook first.  I prefer the type that require boiling before use.  They are easier to trim to the right size and I think taste better and have nicer texture.  This recipe will serve twelve people, but if you don't need that much lasagna you can do 3/4 of the quantities and it will work fine.  

Ingredients:

18 Lasagna noodles
41/2 TBSP unsalted butter
1 Small onion, finely chopped
3 Cloves garlic, minced
41/2 TBSP all purpose flour
33/4 Cups half and half
11/2 Cups Grated Romano cheese
3/4 tsps salt
3/8 tsps black pepper
2 TBSP chopped parsley
1 TBSP chopped tarragon
1 Lb bay scallops
1 Lb medium shrimp, peeled and deveined
8 OZ. canned crab meat
3/4 Cup grated Parmesan cheese
pinch of nutmeg

Preparation:

Pre-heat oven to 375 degrees.  Spray a lasagna pan with vegetable oil cooking spray.  

In a large pot of boiling water cook the lasagna noodles per package directions.  Drain and lay out on wax paper until ready to use.

Melt the butter in a large heavy skillet.  Add the chopped onion and saute' over low heat until very tender.  Add the garlic and cook for another minute or so, until the garlic is translucent.  Turn heat to medium low and stir in the flour with a whisk, then gradually add the half and half a little at a time, allowing the sauce to thicken slightly before you add more of the half and half.  When the sauce has thickened to the consistency of whipping cream, add the Romano cheese and stir well.  Add the salt, pepper, parsley, nutmeg and tarragon and stir well again.  Add the scallops and cook for three to four minutes.  Add the shrimp and cook just until the shrimp turn pink.  Turn off the heat and stir in the loose crab meat. The canned crab is already cooked.  

Using some of the sauce without including any of the seafood, put about three TBSP on the bottom of the pan.  Now cover the bottom of the pan with four of the cooked noodles, laying them side by side.  Spoon about 1/4 of the seafood sauce mixture over the noodles and spread evenly.  Layer four more noodles and again ladle the seafood sauce over the noodles.  Repeat again with four more noodles and sauce.  Cover with the final four noodles and spoon sauce over the noodles, without including any seafood in the sauce used for the top layer of noodles.  Tuck in any loose edges of noodle and top the entire dish with Parmesan cheese.  Bake for 30 to 40 minutes, uncovered, until hot and bubbly.  Allow to sit for ten minutes before serving.  Enjoy with a green salad and chardonnay.