Seafood Lasagna

• 6 ounces lump crabmeat, picked over
• 8 ounces freshest possible scallops
• 1 pound Gulf shrimp
• 1 lemon, sliced
• 1 small onion, diced
• 1 bay leaf
• 1 cup dry white wine
• 1 cup water
• 3 tablespoons unsalted butter
• 2 tablespoons minced shallot
• 2 cloves garlic, minced
• 6 ounces white mushrooms, caps only, wiped clean
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 pinch cayenne
• 2 tablespoons minced fresh tarragon
• 1/4 cup sliced scallions, white and light green parts only
• 1/2 cup heavy cream
• 1 cup shredded Gruyere or Emmenthaler
• 1/2 cup bread crumbs
• 1 tablespoon melted butter
• 1 pound fresh lasagna noodles
• 8 ounces ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano
• 3 tablespoons minced parsley

1. Steam crabmeat (or have it steamed for you) and allow to cool.
2. Blend crabmeat with ricotta cheese and tarragon, and set aside.
3. Put scallops, wine, water, onion, lemon and bay leaf in a medium saucepan over medium heat. Poach scallops just until firm, about 3 minutes. Remove scallops from poaching liquid, and set aside.
4. Add shrimp to poaching water in same saucepan. Poach until just turning opaque. Remove from water and set aside to cool.Strain and reserve poaching liquid; discard lemon and bay leaf.
5. Shell and devein shrimp and chop roughly. Chop scallops roughly, and add to shrimp.
6. In a clean saucepan, melt 2 tbsp butter and saute shallots and garlic over medium heat until translucent. Slice mushrooms and add. Cook, stirring, until mushrooms are tender, about four minutes. Remove from pan.
7. Add remaning butter to same pan and melt. Stir in flour and cook, stirring or whisking constantly, until flour smells nutty; do NOT let it start to brown.
8. Slowly add reserved poaching liquid, whisking constantly, and cook until starting to thicken. Add milk, lemon juice, salt, pepper and cayenne and bring to a bare boil. Add parsley and green onions, and cook for a minute or two. Add 1/2 of grated Gruyere or Emmenthaler, and remove from heat, stirring to melt cheese. Stir in heavy cream, and keep sauce warm.
9. Cook pasta. Working quickly, brush the bottom of a buttered 9 x 13 casserole with a bit of the sauce, and lay down a layer of noodles. Top with ricotta/crab mixture, half the remaining Gruyere/Emmenthaler, and 1/3 of sauce.
10. Add a second layer of noodles. Cover with chopped shrimp and scallops, another 1/3 of the grated cheese, and 1/3 of the sauce.
11. Add a final layer of noodles, and top with the remainign granted cheese. Spread sauce over.
12. Mix grated Parm and bread crumbs and top casserole. Bake at 450 for a scant 10 minutes, and finish off in broiler, if need be, to give the top a nice golden brown finish. Let rest for no more than 10 minutes before serving.
13. Note: I have prevailed on a pasta-making friend to make me special lasagna noodles for this, and cut them to fit my 9 x 13 dish. I then boil them one sheet at a time in a big roaster placed across two burners.

lump crabmeat, shrimp, lemon, onion, bay leaf, white wine, water, unsalted butter, shallot, garlic, white mushrooms, flour, milk, lemon juice, salt, ground white pepper, cayenne, tarragon, scallions, heavy cream, gruyere, bread crumbs, butter, lasagna noodles, ricotta cheese, parsley

Taken from food52.com/recipes/9068-seafood-lasagna (may not work)