Lasagna de Mariscos

Sauce
Olive oil to taste
1 clove garlic, minced
1 shallot, chopped
1 bay leaf
1 sprig fresh thyme
1/2 cup white wine
1 quart heavy cream
1 pound roasted tomatillos, pur�ed
Salt and white pepper to taste

Filling
Olive oil to taste
1 pound shrimp, 24-count, cleaned
2 cloves garlic, minced
1 pound bay scallops
1 pound chorizo sausage
1 pound crab claws
2 poblano peppers, roasted and cleaned

Other ingredients
1 package (16 ounces) lasagna noodles
Shredded cheese to taste

To prepare sauce: Heat a large saut� pan, add a drizzle of olive oil, garlic and shallots. Saut� until shallots are clear, add bay leaf and thyme. Saut� for 10 seconds, then add wine and reduce until almost gone. Mixture will turn thick. Add cream and tomatillo pur�e, then reduce by half. Add salt and white pepper.

To prepare filling: Heat another pan and add a drizzle of oil, then add shrimp. Saut� until shrimp start to turn pink. Add garlic and saut� for 20 seconds. Add scallops and season with salt and pepper. Cook until shrimp are bright pink. Remove from heat and set aside. In another pan, cook chorizo on medium heat until light brown. Remove the meat from the crab claws.

To prepare lasagna: Preheat oven to 350 degrees. In a baking pan, add a ladle of sauce, then a layer of lasagna noodles. Place some shredded cheese, a sprinkle of roasted poblanos, a layer of shrimp/scallop mixture and a layer of crab. Then ladle more sauce. Continue layering until you run out of ingredients. Top with remaining sauce, cheese and chorizo. Bake for 45 minutes.

Makes 8 servings.

Approximate values per serving: 862 calories, 61 g fat, 342 mg cholesterol, 49 g protein, 12 g carbohydrates, 1 g fiber, 1,398 mg sodium, 72 percent calories from fat.