Quincy Vidrine, Dufour, Justin
Provided by: Quincy L. Vidrine, M. Ed
Area Nutrition Agent
6 Tablespoons butter
¾ cup all-purpose flour
1 (8 ounce) bottle clam juice
1 ½ cups 2% milk
¼ cup cooking sherry
2 large eggs, beaten
2 cups grated white Cheddar, divided
1 cup grated Fontina cheese
Salt & White Pepper
Dash of Hot Sauce
2 Tablespoons olive oil, divided
2 ½ cups fresh spinach leaves, firmly packed with stem removed
2 cups sliced button mushrooms
¾ cup diced yellow onion
¾ cup diced celery
1 Tablespoon Garlic
2 Tablespoons flat leap parsley, chopped
1 pound medium Louisiana shrimp, peeled and deveined
1 pound Louisiana Crawfish tail meat
1 pound Louisiana Crab claw meat (check well for shells)
12 lasagna pasta sheets (precooked or no-boil)
Preheat oven to 375 degrees Fahrenheit.
Melt butter in a large non-stick saucepan over medium heat.Whisk in flour and cook for about 5 minutes – until you have a blonde roux.Add the clam juice and milk, whisking until the sauce thickens and comes to a boil.Turn off heat and let cool to room temperature.
Whisk in sherry, sherry, eggs, 1 cup of shredded white Cheddar, along with the Fontina & Mozzarella until cheese melts and sauce is smooth.Season with salt, white pepper and hot sauce.Keep warm.
Heat one table spoon of oil in a 12-inch cast iron skillet over medium heat.Add spinach and cook until wilted.Drain well and transfer to separate bowl – set aside.
In the same skillet, wipe clean and set over medium-high heat, heat 1 tablespoon of the olive oil and add mushrooms.Cook until browned then add in onions, and celery – cook about 5 minutes.Add the garlic, parsley and shrimp and cook until shrimp turn pink.Drain mixture and transfer to bowl to keep warm.
In the same skillet are a large, greased casserole dish, spoon in a layer of the white sauce and top it with an even spread of lasagna pasta.Spread the spinach on top followed by the mushroom-veggie-shrimp mixture, and add crabmeat and crawfish tails evenly over entire dish.Top with more white sauce.Add more lasagna sheets on top and a final layer of the white sauce.Sprinkle with remaining 1 cup of white Cheddar.
Cover with foil and place in 375 degree oven.Bake 40 minutes – cheese should be melted and sauce bubbly.Remove foil and turn the oven on broil for 3-5 minutes until the cheese is lightly browned.Serve immediately!