1. In a saucepan melt 1/4 cup of butter, add onion and cook over medium heat until soft. 2. Add mushrooms and saute for 5 minutes. 3. Pour wine over mushroom mixture and sprinkle with basil, chives and parsley. 4. Simmer, reducing until liquid has evaporated. 5. Remove from heat and set aside. 6. In a large saucepan melt remaining butter and add flour and cook for one minute. 7. Season with salt, pepper, and nutmeg. 8. Slowly (you must do this slowly) pour in cream and chicken stock, stirring constantly. 9. Continue stirring over medium heat until sauce comes to a boil and is thickened. 10. Simmer for 2 minutes. 11. Add mushroom/wine mixture to cream sauce and set aside. 12. Shred the cheeses. 13. Meanwhile cook lasagna noodles. 14. In another bowl, combine the seafood. 15. Grease a 13" x 9" baking dish, and spread a thin layer of sauce in the pan. 16. Lay 3 noodles in pan, spread with 1/3 of the sauce, a 1/3 of the seafood and a 1/3 of the cheese - repeat until done. 17. Bake uncovered in a 350*F for 40-50 minutes. 18. Let stand 10 minutes before cutting. 19. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
