Seafood Lasagna

Great! From Taste of Home - this will impress the in-laws.

Ingredients

  • 1 green onion, chopped
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. + 1 cup butter or margarine, divided
  • 1/2 cup chicken broth
  • 1 (8 oz.) bottle clam juice
  • 1 lb. bay scallops
  • 1 lb. raw small shrimp (peeled and deveined)
  • 1 (8 oz.) package imitation crab meat, chopped
  • 1/4 tsp. white pepper, divided
  • 1/2 cup flour
  • 1-1/2 cup milk
  • 1/2 tsp. salt
  • 1 cup whipping cream
  • 1/2 cup shredded Parmesan cheese, divided
  • 9 Lasagna noodles, cooked

Directions

  1. In a large skillet, saute onion in oil and 2 Tbsp. butter until tender.
  2. Stir in broth and clam juice and bring to a boil. Add scallops, shrimp, crab and 1/8 tsp pepper and return to a boil.
  3. Simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid, and set seafood mixture aside.
  4. In a saucepan, melt the remaining butter and stir in flour until smooth. Combine milk and the reserved cooking liquid and gradually add to the saucepan. Add salt and remaining pepper.
  5. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in cream and 1/4 cup Parmesan.
  6. Stir 3/4 cup white sauce into the seafood mixture.
  7. Spread 1/2 cup white sauce in a greased 13"x9"x2" baking dish. Top with 3 noodles and spread with half of the seafood mixture and 1 1/4 cup sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan.
  8. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.
  9. Let stand for 15 minutes before cutting.

Makes 12 servings