Seafood Lasagna

Seafood Filling:

* 1 lb. shrimps, shelled, de-veined, diced
* 1 lb. cod fish, diced (roughly the same size as the shrimps)
* 1 lb. squid, discard head/tentacles, slice open, chopped
* unsalted butter
* 2 tablespoons each - basil leaves & parsley, minced
* salt and pepper
* 2 shallots, minced
* 1 teaspoon Old Bay Seasoning
* 1 bottle clam juice

Other ingredients:

* 1 box lasagna, 1 lb (454 gm)

* shredded parmigiano-reggiano cheese, 4 oz.

* shredded mozzarella cheese, 4 oz.

* 2/3 cup (Panko) breadcrumbs

Heat 2 tablespoons butter and shallots in pan. Saute squid for about 2 minutes, then add the fish. Cook for another 3 minutes before dropping in the shrimps. Stir in the herbs. Mix well. Pour in the clam juice and let simmer till shrimps are pinkish. Season to taste with salt, pepper and Old Bay Seasoning. Drain seafood and set aside, saving the seafood stock.

Boil lasagna in salted water for 10 minutes or according to the directions on the box. Drain well.

Sauce:

* unsalted butter

* 1/4 cup flour

* 3 tablespoons tomato paste or sun-dried tomato paste

* 1 cup milk

* 1 cup heavy cream

* reserved clam juice/seafood stock, about a cup

* salt, cayenne pepper, onion powder to taste

Combine milk, cream, and stock and set aside. Make a roux using 6 tablespoons of unsalted butter and flour. When cooked, stir in sun-dried tomato paste and whisk in liquids; bring to a boil and simmer for 5 minutes. Season well to taste with salt, cayenne pepper, and onion powder.

Preheat oven to 400 degrees. Butter 9 X 13 inch pan generously. Layer some lasagna noodles, barely overlapping the edges. Spread some sauce over the top and dot sauce with seafood filling and mixture of shredded parmigiano-reggiano and mozzarella cheese. Layer until pan is filled. Finish with a layer of sauce, sprinkle with Panko breadcrumbs and dot with butter.

Bake for 25 - 30 minutes. Cool for 10 minutes before serving.