Creamy Lasagna With Crab & Shirmp

1. 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. 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. 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. 4

   Spoon off any accumulated juices from shrimp mixture; stir juices into sauce.

5. 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. 6

   Bake, covered, in a 350u00b0F oven for 20 minutes. Uncover and continue to bake until golden and bubbly

* Per serving · 4 servings · Values may vary.