-
1
Preheat oven to 350 degrees.
-
2
In a skillet heat 2 tablespoons of butter.
-
3
When hot add shallots, carrots and celery, cover and cook until wilted, about 5 minutes.
-
4
Add the shrimp and crab and saute, stirring continuously for 3 to 4 minutes or until seafood is just cooked through.
-
5
Stir in Cognac and evaporate over high heat.
-
6
Stir in tomatoes and cook 10 minutes, uncovered, or until mixture is quite thick.
-
7
Remove from heat and season to taste with salt and pepper.
-
8
Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour.
-
9
Whisk in cream and milk and simmer five minutes or until thick.
-
10
Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish.
-
11
Boil, a few sheets at a time until 3/4 done.
-
12
Drain and cool on clean cloths.
-
13
Generously butter 3 quart capacity baking pan.
-
14
Spread a thin film of cream sauce over bottom of baking dish.
-
15
Arrange a layer of 4 overlapping sheets of lasagne.
-
16
Spread a thin film of cream sauce over pasta, then seafood mixture.
-
17
Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer.
-
18
Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere.
-
19
Bake, loosely covered with foil for 20 minutes.
-
20
Uncover and bake 10 minutes or until hot throughout and only slightly golden on top.
-
21
Let stand in pan for 5 minutes then serve.
