Seafood Lasagna with Crab and Shrimp

Ingredients:

2 pkg precooked lasagna noodles
6 T butter divided
2 shallots finely chopped
3 cloves of garlic minced
1 pkg sliced mushrooms
6 T flour
5 cups milk
2 cups Parmesan cheese
pinch black pepper to taste
2 t Herbes de Provence
1 8 oz package crab meat
1  package salad shrimp (in the frozen section)
1/4 C Vermouth

Directions:

Preheat oven to 350 degrees.  Generously spray a lasagna pan with non-stick spray.

Melt 1/2 butter in a pot, adding the shallots and garlic and sauteing them until they are translucent and tender.

Add the remaining butter and melt.  Add the flour to make a roux.  Add milk a little at a time until a sauce is formed about the consistency of whipped cream.  When it comes to a boil, lower the heat to a simmer and add the cheese all the while whisking.  Add the pepper and herbes de provence.  Add the Vermouth and stir well.  Taste the sauce and adjust salt if needed.

Place one layer of lasagna noodles in the bottom of the pan and sprinkle with some shrimp and some crab.  Spoon a bit of sauce to cover the noodles. Repeat process until you reach the top layer. Do not put crab and shrimp on the top layer of the lasagna.  Pour the remainder of the sauce over the noodles enough to cover the top layer.  Sprinkle with a little Parmesan cheese.

Bake at 350 degrees for about 30 minutes until bubbly.