Melt 1 Tablespoon of the butter in a wide frying pan over medium head. Add onion, garlic, and tarragon; cook, stirring for 1 minute. Add shrimp and cook, stirring often, until cooked (3-4 minutes). Spoon shrimp mixture into a bowl and set aside.
2.
Melt remaining butter in pan over medium heat. Add flour and stir until bubbly. Remove from heat and mix in cream, broth and vermouth. Increase heat to medium-high and bring to boil, stirring constantly. Spoon off any accumulated juices from the shrimp mixture and stir juices into the sauce. set aside.
3.
Line a greased (I use Pam) 9X13 baking dish with a third of the lasagna. Layer with a third each of the sauce, Shrimp mixture, crab and cheese. Repeat, making 2 more layers each of noodles sauce, shrimp, crab and cheese. Cover (At this point, you can refrigerate for up to one day).
4.
Bake, covered, in a 350 degrees for 20 minutes. Uncover and continue to bake until golden brown and bubbly. Enjoy!!
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By
Stephanie
