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 percent milk
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese, divided
- 9 lasagna noodles, cooked and drained
- In a large skillet, sauté 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 13 by 9-inch 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.
