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Seafood Lasagna

Source of Recipe

Taste of Home


List of Ingredients

1 green onion -- finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter or margarine -- divided
1/2 cup chicken broth
1 (8-ounce) bottle clam juice
1 pound bay scallops
1 pound uncooked small shrimp -- peeled and deveined
1 (8-ounce) package imitation crabmeat -- chopped
1/4 teaspoon white pepper -- divided
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded Parmesan cheese -- divided
9 lasagna noodles -- cooked and drained


Recipe

In a large skillet, saute onion in oil and 2 tablespoons butter until tender.
Stir in broth and clam juice; bring to a boil.
Add the scallops,shrimp, crab and 1/8 teaspoon pepper; return to a boil.
Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.
Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth.
Combine milk and reserved cooking liquid; gradually add to the saucepan.
Add salt and remaining pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cream and 1/4 cup Parmesan cheese.
Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish.
Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce.
Repeat layers.
Top with remaining noodles sauce and Parmesan.
Bake, uncovered, at 350' for 35-40 minutes or until
golden brown.
Let stand for 15 minutes before cutting.


+++ For a different flavor Saute 2 cloves of garlic in some butter, add 1 cup sliced mushrooms & 1 pkg well drained spinach. Add to the white sauce.