Seafood Lasagna with Tomato and Bechamel

FRESH TOMATO SAUCE

• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 cups seeded and diced plum tomatoes (7-8 tomatoes) or drained chopped canned tomatoes
• 3/4 cup dry white wine
• 1/2 teaspoon dried red pepper flakes
• 3 scallions, thinly sliced
• 2 tablespoons slivered fresh basil
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

SEAFOOD FILLING

• 2 tablespoons butter
• 1 pound bay scallops or quartered sea scallops
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 cup dry white wine
• 3/4 pound haddock or other white fish such as cod or pollock fillets, cut into 1-inch chunks
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

BECHAMEL SAUCE

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 1/2 cups heavy or whipping cream
• 1/2 cup reserved seafood cooking juices
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1 pound fresh pasta sheets or 9 ounces dried "no-boil" lasagna noodles
• 1/2 cup grated Parmesan cheese (2 ounces)

1. To make the fresh tomato sauce, melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring for 1 minute. Add the tomatoes, wine, and red pepper flakes. Bring to a boil, reduce the heat to medium and simmer, uncovered, until the tomatoes give off their liquid and the sauce begins to reduce, about 10 minutes. Stir in the scallions, basil, tarragon, sugar, salt and pepper and simmer for 2 minutes. If the consistency is too thick -- it should be pourable-- add 1/2 cup water.

2. To make the seafood filling, melt the butter in a large skillet over medium heat. Add the scallops and shrimp and cook, stirring often, until the shrimp begin to turn pink, about 1 minute. Add the wine, bring to a boil, and cook 1 minute. Add the fish, tarragon, thyme, salt and pepper, and continue to cook, stirring gently, just until the seafood is opaque, 3 to 5 minutes. Remove the seafood witha slotted spoon and transfer to a bowl. Reserve the liquid remaining to use in the bechamel. You should have about 1/2 cup; add water, if necessary, to make up the difference.

3. To make the bechamel, melt the butter in a medium-sized saucepan over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Gradually whisk in the cream, bring to a boil, and cook, whisking, for 2 minutes. Whisk in the reserved seafood juices and season with salt, pepper, and nutmeg.

4. Grease a 3- to 4-quart baking dish, such as a 14x10-inch lasagna pan, with butter, Preheat the oven to 375.

5. Spoon about one-third of the tomato sauce into the prepared dish, spreading to coat the bottom. Make a layer of one-third of the pasta sheets, then half the seafood, then one-third of the bechamel, spreading each layer evenly. Make a second layer of each, then finish with the last third of the pasta and bechamel. Spread the remaining tomato sauce on top and sprinkle with parmesan.

6. Bake, uncovered, until the cheese is golden and the filling is bubbling and tender, 35 to 40 minutes. If the lasagna has been refrigerated, bake covered with foil, for 25 minutes, then uncover and bake until heated through, 20 to 30 minutes. Let rest for about 15 minutes before cutting into squares.

Serve with Lamb Sausage Hors d'Oeuvres with Cranberry Chutney, a spinach salad, seeded Italian bread, Orange Creme Brulee

from Dishing Up Maine

8 servings