Seafood Lasagna

Ingredients

• 6 ounces lump crabmeat, picked over
• 8 ounces freshest possible scallops
• 1 pound Gulf shrimp
• 1 lemon, sliced
• 1 small onion, diced
• 1 bay leaf
• 1 cup dry white wine
• 1 cup water
• 3 tablespoons unsalted butter
• 2 tablespoons minced shallot
• 2 cloves garlic, minced
• 6 ounces white mushrooms, caps only, wiped clean
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 pinch cayenne
• 2 tablespoons minced fresh tarragon
• 1/4 cup sliced scallions, white and light green parts only
• 1/2 cup heavy cream
• 1 cup shredded Gruyere or Emmenthaler
• 1/2 cup bread crumbs
• 1 tablespoon melted butter
• 1 pound fresh lasagna noodles
• 8 ounces ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano
• 3 tablespoons minced parsley

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