Seafood lasagna

This past Valentine's Day I was on a training course which ended earlier than my usual workday. B was scheduled to work well into the night so I decided to pick up some fresh pasta on my way home. I figured even if we couldn't eat together, at least we'd have a nice meal to mark the occasion. As I meandered through the fresh food section picking up ingredients, pasta turned into lasagna and lasagna turned into seafood lasagna. The night ended on a high note, with B getting off work at 7:30, just as I was pulling the bubbling dish out of the oven. And the spoiling went both ways - I got a spa certificate for a massage :) This recipe, which is an adaptation of my mom's, serves 4-6. 

xx

To prepare vegetables:

Trim 1/2 bunch of asparagus and cut into 1" pieces, reserving the trimmings. Peel and slice 6-8 white mushrooms, reserving the trimmings. Peel and slice 4 shallots, reserving the trimmings. Place vegetables in a microwave-safe bowl with a couple of spoonfuls of water, cover and microwave for 2 minutes to soften the vegetables slightly. Wrap the trimmings in a cheesecloth and set aside.

To prepare sauce:

In a saucepan over medium heat, prepare a roux with 3T butter and 3T flour. Add 1 cup vegetable broth and 3/4 cup dry white wine and whisk vigorously to remove lumps. Add the vegetable trimmings in the cheesecloth (for easier removal) and 1T thyme. Increase heat to bring the sauce to a boil, then reduce heat and simmer. Continue whisking regularly until the sauce is thicker than the desired consistency. Remove the trimmings. Thin the sauce by adding 1/4 cup low-fat milk, then season to taste.

To prepare seafood:
Cut one raw haddock fillet (or other mild white fish) into bite-sized pieces. Add haddock pieces, 200 g extra-small shrimp and 200g imitation crab to the sauce. (The seafood can be added raw as it will cook quickly once the lasagna is in the oven.)

To prepare cheese:

In a small mixing bowl, whisk one egg. Stir in 1 tub light ricotta cheese. 
Option: Stir in fresh or frozen spinach.

To assemble:

Place a layer of fresh lasagna noodles in the bottom of a 9" x 9" pan, then top with a layer of seafood in sauce, a layer of vegetables and a layer of the ricotta mixture. Repeat. Finish with one more layer of lasagna noodles. Sprinkle grated aged white cheddar cheese on top. 

To bake:
Bake at 350 for 25-30 minutes, then broil for a minute or two until cheese starts to brown.