Lasagna Ala Seafood

Ingredients

• 1 green onion, finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1/2 cup butter
• 1/2 cup chicken broth
• 1 (8 ounce) bottle clam juice
• 1 lb bay scallop
• 1 lb small shrimp, uncooked, peeled and deveined
• 1 (8 ounce) package imitation crabmeat, chopped
• 1/4 teaspoon white pepper, divided
• 1/2 cup flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup shredded parmesan cheese, divided
• 9 lasagna noodles, noodles. cooked and drained

Directions

1. 1

   In a large skillet saute the onion in oil and 2 tablespoons butter until tender. Stir in the broth and clam juice and bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper and return to a boil. Reduce heat and simmer for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque. Remove seafood and reserve cooking liquid. Set seafood aside.

2. 2

   In a saucepan melt the remaining butter, stir in flour until smooth. Add the milk and reserved cooking liquid, salt and remaining pepper and cook and stir until thickened to a nice bechamel sauce. Remove from heat and stir in the cream and half of the parmesan cheese.

3. 3

   Stir 3/4 cup of the bechamel sauce into the seafood mixture.

4. 4

   Spread 1/2 cup of sauce in the bottom of a 13x9x2 baking dish. Top with three noodles, half of the seafood mixture and 1 1/4 cups sauce. Repeat layer and top with the remaining noodles, sauce and sprinkle with the parmesan cheese.

5. 5

   Bake uncovered at 350* for 35-40 minutes or until top is golden brown. Allow to stand for 15 minutes before attempting to cut.