| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons unsalted butter
- 1/4 cup each shallots, carrots and celery, minced
- 8 ounces peeled and deveined shrimp, cut into small dice
- 8 ounces lump crabmeat, picked over
- 2 tablespoons Cognac
- 1 cup canned tomatoes drained, chopped
- 4 tablespoons flour
- 2 cups light cream
- 2/3 cup milk
- 3/4 cup grated Gruyere cheese
- Salt and pepper
- Pinch nutmeg
- 1 pound fresh spinach or tomato lasagne sheets (or half pound each)
Instructions
- Preheat oven to 350 degrees. In a skillet heat 2 tablespoons of butter. When hot add shallots, carrots and celery, cover and cook until wilted, about 5 minutes. Add the shrimp and crab and saute, stirring continuously for 3 to 4 minutes or until seafood is just cooked through. Stir in Cognac and evaporate over high heat. Stir in tomatoes and cook 10 minutes, uncovered, or until mixture is quite thick. Remove from heat and season to taste with salt and pepper.
- Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour. Whisk in cream and milk and simmer five minutes or until thick. Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish. Boil, a few sheets at a time until 3/4 done. Drain and cool on clean cloths. Generously butter 3 quart capacity baking pan. Spread a thin film of cream sauce over bottom of baking dish. Arrange a layer of 4 overlapping sheets of lasagne. Spread a thin film of cream sauce over pasta, then seafood mixture. Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere. Bake, loosely covered with foil for 20 minutes. Uncover and bake 10 minutes or until hot throughout and only slightly golden on top. Let stand in pan for 5 minutes then serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 820 |
| Total Fat | 65 g |
| Saturated Fat | 40 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 38 g |
| Cholesterol | 356 mg |
| Sodium | 1240 mg |
Reviews
I grew up watching Michelle U on FN. Love her recipes. This one sounds like a keeper.
Overall good recipe!
I swapped mozzarella cheese instead.
Will make again!
I swapped mozzarella cheese instead.
Will make again!
OH MY GOODNESS………………..this recipe for Christmas Eve was sheer perfection. I did vary a bit, but for the good. #1. I used ready to bake lasagna sheets (so did not have to pre boil). #2. Since I used the dry sheets, I added fresh spinach to the tomatoes and reduced together. #3. I did add some good parmesan to the topping. The cheese sauce was absolutely divine. Truly a winner to add to your recipe box. Guaranteed to impress your guests. HAPPY HOLIDAYS!
We used regular boil lasagna noodles. We trimmed them to fit an 8×8-inch baking pan and that worked fine. The recipe seemed to make a lot of cream sauce. It was very rich and very tasty. We made it for a special Christmas Eve dinner.
I added some spinach and poured the extra tomato juice around the outside before baking. It is delicious!
I served this alongside a traditional lasagne and this was gone in no time. Truly a keeper. Thanks.
This is by far the best dish this quasi-gourmet wannabe has ever duplicated. Generally one to improvise most recipes, this one I followed quite closely. It is absolutely scrumptious! Flavorful and rich, perfect for any occasion. The cognac is a must, as is the nutmeg. (Don’t tell the chef, but I used “no boil” lasagne noodles, which worked out perfectly.)
The key to any recipe of this caliber is to prep all the ingredients ahead of time, so that you are free to cook and season without interruption.
Brilliant! Will make again and again!