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1
Preheat oven to 375 degrees.
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2
In a saucepan, melt 1 tablespoon of the butter, saute the garlic until transparent - do not brown or burn.
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3
Add the shrimp, and toss over high heat for 1-2 minutes.
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4
Add green onions and parsley, stir and continue cooking till shrimp lose their transparency.
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5
Remove from heat and set aside.
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6
Melt 2 tablespoons butter in a heavy-bottomed saucepan.
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7
Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown about 2 minutes.
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8
Add the hot milk, continuing to stir as the sauce thickens.
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9
Bring it to a boil.
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10
Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
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11
When sauce is ready, stir in the wine, blend thoroughly and remove the sauce from the heat.
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12
Spread about a third of the sauce over the bottom of an 8 x 10 or round pie pan.
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13
Sprinkle 1/2 the cheese mixture Fontina/mozzarella over the sauce.
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14
Scatter about half the shellfish evenly over the cheese.
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15
Cover with half the lasagna sheets.
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16
Repeat the layers finishing with the last sheets of lasagna.
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17
Cover with the remaining sauce and Parmesan.
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18
The layers, from the bottom:Sauce,Cheese,Seafood,Lasagna,Sauce,Cheese,Seafood,Lasagna,Sauce,Parmesan.
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19
BAKE for 30-40 minutes or until the topping is golden brown (keep and eye on it, you don't want the top to burn).
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20
Let stand for about 10 minutes before serving.
