Seafood Lasagna

Preheat oven to 350 deg.

Using a medium saucepan mix the milk with the water and heat over medium heat. Sprinkle with enough paprika to make the sauce pale pink; add nutmeg and salt to taste. Mix the vermouth and flour together in a small bowl to make a smooth paste. Whisk this into the milk, stirring constantly, until the sauce thickens, and then set it aside. Heat a non-stick skillet and coat with a non-stick vegetable oil spray. Add scallops and garlic, sprinkle with salt and pepper, and cook until the scallops just turn solid white. Remove from the skillet and combine with the crab.

Spread a little of the white sauce in a 7 X 11 baking dish, and top with 3 of the noodles. Add more sauce and ½ the scallops and crab, and sprinkle with ½ the dill and pepper to taste. Repeat with another layer of pasta, sauce and seafood, add another layer of pasta, sauce and then sprinkle with Parmigiana. Bake at 350 degrees for 20 - 30 minutes, or until center is hot.

NOTES: If you can find a no-cook lasagna noodle, such as DeFino Brand, you can save cooking time and some calories as well. I don't use any oil sprays. Rather I drip a few drops of oil onto a clean paper towel and wipe it over the pan. You probably don't need to use a non-stick pan if you have a well seasoned skillet.

When making the sauce, I used some fish stock to mix with the milk powder and white wine instead of vermouth to mix the flour. I didn't make the lasagna, but rather made the sauce and used it over some fresh fettucini. Added some pepper and finely minced leeks to the sauce also, skipped the dill. The sauce was creamy enough for my taste that I used no cheese at all. This sauce will work on vegetables, fish, pasta, etc. Use your imagination . . . it really is good!

The calorie count for this recipe is 290 per serving or 270 per serving if you're using the DeFino lasagna noodles. 22 gr. protein; 39 gr. carbohydrates; 4 gr. fat; 1 gr. saturated fat; 27 mg. cholesterol.

October 13, 1991 Sheldon Belinkoff; 76177,3361

Your Seafood Lasagna is ready. Buon appetito!