Cook lasagna noodles according to package directions, drain, rinse in cold water and set aside.
In medium saucepan, melt butter; stir in shallots, green and red peppers and garlic. Cook over medium heat 7 to 8 minutes, or untill peppers are just tender. Stir in flour and dry mustard; cook, stiring, 1 minute. Stir in vermouth, tomato paste, parsley, chives, salt and hot red peper sauce; simmer 2 minutes. Add light cream, stirring constantly, and bring to a boil. Boil1 minute, stirring frequently.
Remove from heat and stir in Swiss cheese and 6 tablespoons of the Parmesan cheese. Pour 1 1/2 cups of the sauce into a small bowl and set aside. To remaining sauce, add drained crabmeat, flounder,shrimp and scallops; mix well and spoon about 1 1/4 cups of mixture on bottom of 9-by-13-by-2-inch baking dish. Cover with 3 lasagna noodles. Continue layering alternatly with seafood sauce and lasagna noodles, ending with last 3 noodles.
Spread reserved 1 1/2 cups of the sauce on top and sprinkle with reserved 2 tablespoons Parmesan cheese. Cover pan with foil and bake at 350? 20 minutes. Remove foil and bake, uncovered, another 25 to 30 minutes, until bubbly and lightly browned on top. Remove from oven and let stand 10 minutes before cutting into squares.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 255 (54%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 16.9g||85 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 158mg||49 %|
|Sodium 368.8mg||13 %|
|Potassium 539.1mg||14 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 30.6g|
|Protein 18.2g||26 %|
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Calories per serving: 475
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