I do make my own pasta dough and it really does make a difference in the lasagna, put you can purchase fresh sheets of pasta dough in the refrigerator isle in the super market.
Here is the recipe:
For Poaching Liquid
1lb. fish such as cod, salmon or halibut
1 1/2 cups large shrimp
4 cups water
3/4 cup white wine
1/2 onion finely diced
3 Tbsp Epicure Selections Crab Dip Mix (or use Old Bay seasoning or your favorite seafood seasoning)
For Seafood Sauce
3 tbsp. butter
3/4 cup onion finely diced
1 glove garlic, minced
3 tbsp flour
3 1/2 cups poaching liquid
1/4-1/2 cup cream cheese, room temperature
salt and pepper to taste
6 - 8 (depending on the the size) fresh pasta sheets
1/2 cup grated Parmesan
For poaching liquid; in a large sauce pan combine water, wine, onion and crab dip mix. Bring to a boil, then reduce to medium heat. Meanwhile cut fish into 1/2 inch cubes. Shell shrimp if necessary. Add seafood to poaching liquid and simmer for about 5 minutes or until seafood is just slightly under done. Remove seafood from liquid and cool on a plate.
To make seafood sauce, melt butter over medium-high heat in another large saucepan, add onions and garlic and cook about 5 minutes, add flour, stir and cook for a minute or two without browning flour, to make a roux. Add 1 cup poaching liquid and whisk to prevent lumps, add remaining liquid. Bring to a boil, whisking constantly. Reduce heat to low and simmer sauce for about 5 minutes. Add cream cheese and melt into sauce. Add seafood. Season with salt and pepper and more Crab dip mix if needed.
In a 9x13 casserole dish spoon a little of the sauce on the bottom of the dish, cover evenly with noodles and layer again with sauce and noodles, do this so there are 3-4 layers, ending with sauce. Sprinkle with Parmesan cheese and bake at 350 degrees in middle of oven for 35-40 minutes until bubbling and cheese is golden. Let sit 10 minutes before serving.
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