Creamy Lasagna With Crab & Shirmp

• 1/3 Cup butter or margarine
• 1 Cup thinly sliced green onions (including tops)
• 1 Clove garlic, minced or pressed
• 1/2 Teaspoon dry tarragon
• 1 1/2 Pounds medium-size raw shrimp (30-50 per pound), shelled and deveined
• 1/3 Cup all-purpose flour
• 1 Cup each - whipping cream and regular-strength chicken broth
• 1/2 Cup dry vermouth or white wine
• 1 Package (8oz.) dry lasagna noodles
• 1/2 Pound cooked crabmeat
• 2 Cups (8oz.) shredded Jarlsberg or Swiss cheese

1. Melt 1 tablespoon of the butter in a wide frying pan over medium heat. Add onions, garlic, and tarragon; cook, stirring, for 1 minute. Add shrimp and cook, stirring often, until opaque throughout; cut to test (3 - 4 minutes). Spoon shrimp mixture into a bowl and set aside.
2. Melt remaining butter in pan over medium heat. Add flour and stir until bubbly. Remove from heat and mix in cream, broth, and vermouth. Increase heat to medium-high and bring to a boil, stirring constantly; set aside.
3. In a 6-quart pan, cook lasagna in 4 quarts of boiling water just until tender to bite (about 10 minutes); or cook according to package directions. Drain, rinse with cold water until cool, and drain well again. Set aside.
4. Spoon off any accumulated juices from shrimp mixture; stir juices into sauce.
5. Line a greased 9 x 13 inch baking dish with a third of the lasagna. Layer with a third each of the sauce, shrimp mixture, crab, and cheese. Repeat, making 2 more layers each of noodles, sauce, shrimp, crab and cheese. Cover. (At this point, you may refrigerate for up to a day)
6. Bake, covered, in a 350u0b0F oven for 20 minutes. Uncover and continue to bake until golden and bubbly

butter, green onions, clove garlic, tarragon, shrimp, flour, each whipping cream, white wine, lasagna noodles, cooked crabmeat, swiss cheese

Taken from www.epicurious.com/recipes/member/views/creamy-lasagna-with-crab-shirmp-1201313 (may not work)