Seafood Lasagna

Seafood Lasagna






Seafood Lasagna



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 bottle (8 ounces) clam juice

1 pound bay scallops

1 pound uncooked small shrimp, peeled and deveined

1 package (8 ounces) 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



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. x 2-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. Yield: 12 servings.