millerspace home >> familyspace home >> recipes index
millerspace home >> familyspace
home >> recipes index
3 T olive oil
5 cloves garlic, peeled and minced
1 C chopped shallots or white onions
2 T dried basil
1 T dried oregano
Salt and white pepper
4 C Béchamel sauce (see below)
½ C grated Parmesan
3 T dry sherry
1 pound medium shrimp, cooked, peeled and deveined
1 pound bay scallops, cooked
2 pounds fresh spinach, rinsed and stems removed
2 pounds fresh mushrooms, cleaned and chopped
2 T butter
1 8 oz. Pkg Cream cheese
2 pounds cooked crab meat
2 pounds Mozzarella
1 ½ pounds lasagna noodles
Put olive oil in a large skillet over medium heat, add the garlic and shallots,
and sauté until soft, but not browned about 5 minutes. Stir in the basil
and
oregano and season with salt and pepper to taste. Remove from the heat.
To make Béchamel sauce, milt ½ C butter
in a large heavy saucepan over
medium heat. Stir in ½ C flour and cook, stirring constantly for about
2 minutes.
Do not brown. Remove from heat and gradually stir in 4 cups of milk until smooth.
Return to the heat and stir constantly until thickened. Season to taste with
salt and pepper.
Using 3 C of Béchamel add onion garlic mixture. Stir in the Parmesan
and the Sherry
and heat gently. Fold in the cooked shrimp and scallops. Season if needed and
set aside.
Steam the spinach until bright green. Drain well and pat dry. Chop coarsely.
Sauté the mushrooms in butter until tender and liquid has evaporated
Cut the cream cheese into small cubes. Shred the crab meat, removing any shells.
Set aside.
Cook the lasagna noodles. Drain well.
Grease the bottom of 9 x 13. Layer in this order:
Repeat the layers, beginning and ending with the noodles.
Spread the remaining Béchamel sauce and rest of the Mozzarella cheese.
Bake uncovered for 45 minutes to one hour.
Let stand 10-15 minutes before serving.
Serves 12-16 people.