Seafood Lasagna

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 green onion, finely chopped, part included
• 2 tablespoons vegetable oil
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup chicken broth
• 1 (8 ounce) bottle clam juice
• 1 lb bay scallop
• 1 lb uncooked small shrimp, peeled and deveined
• 1/8 teaspoon garlic salt
• 1 (8 ounce) package imitation crabmeat, chunk style
• 1/4 teaspoon 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 divided

Recipe

• 1 in a large skillet, saute onion in oil and 2 tablespoons butter for about a minute.
• 2 stir in broth and clam juice and bring to a boil.
• 3 add the uncooked scallops, uncooked shrimp, 1/8 teaspoon pepper, and 1/8 teaspoon garlic salt and return to a boil.
• 4 reduce heat and simmer uncovered 4-5 minutes until the seafood is cooked, stirring every now and then.
• 5 drain the mixture, reserving the cooking liquid.
• 6 mix the drained shrimp and scallops with the imitation crab and set aside.
• 7 in the same skillet as before, melt the remaining butter.
• 8 stir in flour until smooth.
• 9 combine milk and reserved cooking liquid and then gradually add to the butter/flour mixture.
• 10 add salt and remaining pepper.
• 11 bring to a boil and then cook and stir for 2 minutes or until thickened.
• 12 remove the heat and stir in the whipping cream and 1/4 cup of the parmesan cheese.
• 13 stir 3/4 cup of the sauce into the reserved seafood mixture.
• 14 spread 1/2 cup sauce on the bottom of a 13 x 9 x 2-in baking dish.
• 15 top with three noodles.
• 16 spread with half the seafood mixture.
• 17 top with 1 1/4 cups of the sauce.
• 18 repeat with another noodle, seafood, and sauce layer.
• 19 top with remaining noodles, sauce, and parmesan cheese.
• 20 bake, uncovered, at 350 degrees for 35-40 minutes or until top is golden brown.
• 21 let stand for 15 minutes before serving.