Seafood Lasagna

• Seafood

  • 1 lb Bay scallops
  • 1 bottle Clam, juice
  • 1 package Imitation crabmeat
  • 1 lb Shrimp, small

• Produce

  • 1 Green onion

• Canned Goods

  • 1/2 cup Chicken broth

• Pasta & Grains

  • 9 Lasagna noodles, cooked and drained

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Salt
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 2 tbsp Canola oil

• Dairy

  • 1 1/2 cups 2% milk
  • 10 tbsp Butter
  • 1 cup Heavy whipping cream
  • 1/2 cup Parmesan cheese

Found on tasteofhome.com

Description

Ingredients

• 1 green onion, finely chopped
• 2 tablespoons canola oil
• 2 tablespoons plus 1/2 cup butter, 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 2% milk
• 1/2 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup shredded Parmesan cheese, divided
• 9 lasagna noodles, cooked and drained

Directions

• Directions 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 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 large 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 cheese. Stir 3/4 cup white sauce into the seafood mixture. Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-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 cheese. Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings. Originally published as Seafood Lasagna in Taste of Home February/March 2002, p25 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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