Seafood Lasagna Recipe

An excellent variation of the original lasagna. If you love seafood, you'll love this lasagna!
Prep:30m Cook:40m Servings:8

Ingredients
1 green onion, finely chopped
2 tbsp vegetable oil
2 tbsp plus ½ cup butter, divided
½ cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and de-veined
1 package (8 ounces) imitation crabmeat, chopped
¼ tsp white pepper, divided
½ cup all purpose flour
1 ½ cups milk
½ tsp salt
1 cup whipping cream
½ cup grated parmesan cheese, divided
9 lasagna noodles, cooked and drained

Directions
In a large skillet, sauté onion in oil and 2 tbsp butter until tender.
Stir in broth and clam juice; bring to a boil.
Add the scallops, shrimp, crab and 1/8 tsp pepper; return to a boil
Reduce heat; simmer, uncovered, for 4 – 5 minutes or until shrimp turn pink and scallops are firm and opaque.
Drain, reserving cooking liquid; set aside seafood mixture.
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 ¼ cup parmesan cheese. Stir ¾ cup white sauce into the seafood mixture.
Spread ½ cup white sauce in a greased 13x9x2 inch baking dish. Top with 3 noodles; spread with half of the seafood mixture and 1 ¼ 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.