Seafood Lasagne Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
519
FAT
55%
CHOL
85%
SOD
88%

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Ingredients for 8 servings

3 large shallots, finely chopped (1 cup)

2 cups whole milk

2 stalks celery, finely chopped

2 pounds mussels, well-scrubbed

1 pound medium shrimp, shelled and deveined

1 pound scallops, tough muscle removed

1 cup dry white wine

12 no-boil lasagne noodles**

2 medium carrots, finely chopped

5 tablespoons unsalted butter

1 1/2 cups fish or seafood stock*

1/3 cup all-purpose flour

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Chef: Katie Caldesi