Seafood Lasagne a la Francaise
Ingredients
- 6 tablespoons unsalted butter
- 1/4 cup each shallots, carrots and celery, minced
- 8 ounces peeled and deveined shrimp, cut into small dice
- 8 ounces lump crabmeat, picked over
- 2 tablespoons Cognac
- 1 cup canned tomatoes drained, chopped
- 4 tablespoons flour
- 2 cups light cream
- 2/3 cup milk
- 3/4 cup grated Gruyere cheese
- Salt and pepper
- Pinch nutmeg
- 1 pound fresh spinach or tomato lasagne sheets (or half pound each)
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