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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 crab meat, 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
  






Instructions



1. 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 to 5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
   
2. 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.
   
3. Spread 1/2 cup white sauce in a greased 13x9 inch 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 degrees for 35 to 40 minutes or until golden brown. Let stand for 15 minutes before cutting.
   
4. Yield: 12 servings