* Exported from MasterCook II * Lasagne Frutta di Mare Recipe By : New York Times Magazine Serving Size : 10 Preparation Time :0:00 Categories : Pasta And Rice Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 tablespoon shallots -- finely chopped 3/4 pound raw shrimps -- peeled 1 pint scallops 1/2 cup dry white wine 2 cups mushrooms -- thinly sliced 2 cups bechamel sauce -- (see below) 1 cup canned, crushed tomatoes 1/2 cup heavy cream 1/2 teaspoon crushed hot red pepper flakes 3 tablespoons parsley -- finely chopped 9 lasagna noodles 4 small, skinless boneless flounder fillets -- (about 1 pound) 1 cup Gruyere or Swiss cheese -- grated 1. Melt butter in a large skillet and add the shallots. Cook about 30 seconds and add the shrimps and scallops. If the scallops are bay scallops and small, leave whole. Otherwise, cut them into small, bit-sized peices. Sprinkle with salt and pepper. 2. When the shrimps just start to turn pink, add the wine. Cook, stirring briefly, just until the wine comes to the boil. 3. The moment the wine boils, turn off the heat. Using a slotted spoon, transfer the seafood to a mixing bowl. 4. Bring the cooking liquid to a simmer and add the mustrooms. Cook about 5 minutes and add the bechamel sauce, stirring. 5. Add the tomatoes and simmer about 5 minutes. Add the cream, pepper flakes, salt and pepper, to taste. Add the parsley. Add any liquid that may have accumulated around the shrimps and scallops to the sauce. 6. Preheat the oven to 375 deg. F. 7. Cook the lasagna according to package directions. 8. Butter the bottom and sides of a lasgna pan (a pan measuring 9 1/2 by 13 1/2 by 2 inches is suitable). 9. Spoon a layer of the sauce over the bottom. Add half of the shrimps and scallops. 10. Spoon some of the sauce over the shrimps and scallops. 11. Cover with three strips of lasagna. 12. Add a layer of flounder. Add salt and pepper and a thin layer of sauce. 13. Cover with three strips of lasagna. 14. Scatter the remaining shrimps and scallops over and spoon a light layer of sauce over this, leaving enough sauce for a final layer. 15. Cover with three strips of lasagna. Spoon a final layer of sauce over this. Sprinkle with cheese. 16. Place in over and bake 30 minutes. BECHAMEL SAUCE: 4 tablespoons butter 4 tablespoons flour 2 cups milk Salt and freshly ground pepper 1. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. Add salt and pepper to taste. 2. When thickened and smooth, reduce heat and cook, stirring occasionally, about 5 minutes. Yield: Two cups - - - - - - - - - - - - - - - - - -