Seafood Spinach Lasagna Courtesy Of: Italpasta Seafood Spinach Lasagna Serves 6 750 g or 1 1/2 lbs Spinach lasagna 25 mL or 2Tbsp Butter 5 Shallots, finely diced 3 Cloves of garlic, finely minced 500 g or 1 lb Shrimp, medium sized 250 g or 1/2 lb Bay scallops 250 g or 1/2 lb Fresh crab meat, cut to size of scallops 2 5-oz, (142g) cans smoked oysters, drained 125 mL or 1/2 cup Dry white wine 375 mL or 1 1/2 cups Tomato sauce 500 g or 1 lb Mozzarella, thinly sliced 125 mL or 1/2 cup Parmesan cheese, freshly grated 45 mL or 3 Tbsp Fresh parsley, chopped 500 mL or 2 cups Bechamel sauce Preheat oven to 375 degrees F.

Bring a large pot of lightly salted water to a boil. Cook lasagna al dente. Rinse in cold water, drain and lay flat on a tea towel.

Heat the butter in a large skillet and sauté the shallots and garlic. Add the seafood and continue to sauté over medium heat for one minute. Add the white wine and reduce by half or until the shrimp are half cooked.

Add the béchamel to the seafood mixture, stir well, set aside. Add extra wine if the sauce seems too thick.

In baking dish, dot the bottom with the tomato sauce, then add a layer of lasagna, layer of seafood mixture, dots of tomato sauce, a layer of mozzarella cheese. Continue until you have 3-4 layers. The last layer should be seafood mixture dotted with tomato sauce.

Sprinkle well with parmesan cheese and bake uncovered for 20 to 30 minutes or until the sauce is bubbling. Let stand for 10 minutes, sprinkle with the parsley, and serve.

Béchamel sauce:

Ingredients: 2 tbsp (25 mL) unsalted butter, 1 cup (250 mL) All-purpose flour, 4 cups (1 litre) milk -divided, 1/2 tsp (2 mL) nutmeg, pinch salt, pinch white pepper.

Method: Melt butter in saucepan. Over medium-low heat, stir in flour with a whisk, continue to cook for 3-4 minutes, stirring constantly. When mixture changes colour, add half milk, increase heat and whisk smooth. Add remaining milk, nutmeg, salt and pepper and whisk until smooth. Lower heat and simmer 3-5 minutes.