Seafood Lasagne(Worth All The Effort)

• 1 Tbsp. butter
• 1 Tbsp. chopped shallots
• 1 lb. shrimp, peeled
• 1 pt. bay scallops
• 1 lb. crab meat
• 1/2 c. dry white wine
• 2 c. sliced mushrooms
• 1 c. grated Swiss cheese
• 1 box lasagne strips
• salt and pepper
• 1 large can crushed tomatoes
• 1 c. heavy cream
• 3 Tbsp. parsley
• 1 tsp. Old Bay seasoning

1. Melt butter in skillet and add shallots.
2. Cook about 1/2 minute, add shrimp and scallops.
3. Sprinkle with salt and pepper. When shrimp start to turn pink, add wine.
4. Cook just until the wine comes to a boil.
5. The moment the wine boils, turn off heat. Using a slotted spoon transfer the seafood to a bowl.
6. Bring the cooking liquid to a boil and add the mushrooms.
7. Cook about 5 minutes and add to the Bechamel sauce.

butter, shallots, shrimp, bay scallops, crab meat, white wine, mushrooms, swiss cheese, lasagne strips, salt, tomatoes, heavy cream, parsley, bay seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=413864 (may not work)