Seafood Lasagna Rolls with Panko Crumb Topping

• 1 cup panko bread crumbs
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup grated Parmesan cheese (1 1/2 ounces)
• 2 tablespoons shallots, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon chopped fresh thyme leaves
• Cooking spray
• 12 dried lasagna noodles
• 2 tablespoons unsalted butter
• 2 medium shallots, thinly sliced
• 1 red bell pepper, chopped
• 3 tablespoons all-purpose flour
• 2 1/2 teaspoons salt
• 2 teaspoons ground white pepper
• 1 cup bottled clam juice
• 1/2 cup dry white wine
• 2 tablespoons sherry
• 2 cups heavy cream
• 8 ounces Monterey jack cheese, grated (2 cups)
• 6 ounces fresh spinach leaves
• 1 pound shrimp, peeled and deveined
• 1 pound bay scallops
• 3/4 pound cod, haddock, or other white fish fillets, cut into 1-inch cubes
• 1/2 pound lump crab meat
• 1 tablespoon chopped fresh flat-leaf parsley

1. To make the topping, put the bread crumbs, butter, Parmesan, shallots, parsley, and thyme in a medium bowl, and mix thoroughly.
2. Set aside.
3. Preheat the oven to 375F.
4. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
5. In a large pot of boiling salted water, cook the lasagna noodles according to the package instructions.
6. Drain the noodles, rinse with cold water, and lay them flat on a baking sheet while you make the sauce.
7. In a small saucepan set over medium-high heat, melt the butter.
8. Add the shallots and bell pepper, and saute for about 3 minutes or until tender.
9. Reduce the heat to medium and whisk in the flour, 1 1/2 teaspoons of the salt, and 1 teaspoon of the white pepper.
10. Cook for 2 minutes, whisking constantly, until the flour is cooked through.
11. Pour in the clam juice, wine, and sherry and cook, whisking constantly, until a light sauce forms, 2 to 3 minutes.
12. Add the cream and cook, whisking frequently, until the sauce thickens, about 5 minutes.
13. Remove the pan from heat.
14. Add 1 cup of the cheese and the spinach, and cook until the spinach wilts.
15. Set the sauce aside.
16. Rinse the seafood under cold running water.
17. Drain thoroughly and pat dry with a paper towel to remove any excess liquid.
18. In a large bowl, combine the shrimp, scallops, cod, and crab meat with the remaining 1 teaspoon salt and 1 teaspoon white pepper and the parsley.
19. Add 1 cup of the sauce mixture and fold until well combined.
20. Spread a heaping 1/3 cup of the seafood mixture on each noodle, leaving a 1/2-inch border on the edges.
21. Roll up each noodle.
22. Spread about 1/2 cup of the sauce on the bottom of the prepared casserole dish.
23. Arrange the rolled lasagna noodles seam side down snugly in one layer over the sauce.
24. Pour the remaining sauce over the rolls.
25. Sprinkle the casserole with the remaining 1 cup cheese, and then top evenly with the crumb topping.
26. Cover the dish with foil, and bake until the sauce is bubbling and the filling is just cooked through, about 30 minutes.
27. Preheat the broiler.
28. Remove the foil from the dish, and broil casserole about 3 inches from the heat until the crumb topping is browned, 3 to 5 minutes.
29. Let stand for 5 minutes before serving.

bread crumbs, unsalted butter, parmesan cheese, shallots, flatleaf, thyme, cooking spray, lasagna noodles, unsalted butter, shallots, red bell pepper, allpurpose, salt, ground white pepper, clam juice, white wine, sherry, heavy cream, cheese, fresh spinach leaves, shrimp, bay scallops, haddock, crab meat, parsley

Taken from www.epicurious.com/recipes/food/views/seafood-lasagna-rolls-with-panko-crumb-topping-378259 (may not work)