Seafood Lasagna
by laurie mussoline

URL Source:
Course: Main
Cuisine: American
Food Group: Pasta
Serves: 8


1 green onion, finely chopped
2 tablespoon(s) vegetable oil
2 + 1/2 cup tablespoon(s) butter, divided
1/2 cup(s) chicken broth
1 bottle clam juice (8 oz)
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package(s) imitation crabmeat (8 oz) chopped
1/4 teaspoon(s) white pepper, divided
1/2 cup(s) flour
1 1/2 cup(s) milk
1/2 teaspoon(s) salt
1 cup(s) whipping cream
1/2 cup(s) shredded Parm cheese, divided
9 lasagna noodles, cooked and drained
In a large skillet, saute onion inoil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add 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,stirring gently.Drain,reserving cooking liquid; set seafood mixure 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 Parm cheese.Stir 3/4 cup white sauce into the seafood mixture. Spread 1/2 cup white sauce in a greased 13 x 9 baking dish.Top with three noodles;spread with 1/2 of the seafood mixture and 1 1/4 cups sauce. Repeat layers. Top with remaining noodles,sauce and Parm. Bake,uncovered,at 350 for 35-40 minutes. Let stand for 15 minutes before cutting. Yield: 12 servings (?)