Seafood Lasagne "a la Francaise"

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6 tablespoons unsalted butter

1/4 cup each shallots, carrots and celery, minced

8 ounces peeled and deveined shrimp, cut into small dice

8 ounces lump crabmeat, picked over

2 tablespoons Cognac

1 cup canned tomatoes drained, chopped

4 tablespoons flour

2 cups light cream

2/3 cup milk

3/4 cup grated Gruyere cheese

Salt and pepper

Pinch nutmeg

1 pound fresh spinach or tomato lasagne sheets (or half pound each)