Seafood Lasagna

• green onion, finely chopped↗1
• tablespoons vegetable oil↗2
• tablespoons butter, plus↗2
• cup butter, divided↗1⁄2
• cup chicken broth↗1⁄2
• (8 ounce) bottle clam juice↗1
• lb bay scallop↗1
• lb uncooked small shrimp, peeled and deveined (I use frozen but make sure it's thawed before using)↗1
• (8 ounce) package imitation crabmeat, chopped1
• teaspoon white pepper, divided1⁄4
• cup all-purpose flour↗1⁄2
• cups milk↗1 1⁄2
• teaspoon salt↗1⁄2
• cup heavy whipping cream↗1
• cup shredded parmesan cheese, cheese-not pre shredded-get the hard block and shred it yourself↗1⁄2
• lasagna noodles↗9

Step-by-step instructions

1. 1

   In a large skillet, saute onion in oil and 2 tablespoons butter until tender.

2. 2

   Stir in broth and clam juice, bring to a boil.

3. 3

   Add scallops, shrimp, crab and 1/8 teaspoon pepper.

4. 4

   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.

5. 5

   Drain, reserving cooking liquid.

6. 6

   Set seafood mixture aside.

7. 7

   Cook lasagna noodles according to package and drain.

8. 8

   In a saucepan, melt the remaining butter, stir in flour until smooth.

9. 9

   Combine milk and reserved cooking liquid,gradually add to the saucepan.

10. 10

    Add salt and remaining pepper.

11. 11

    Bring to a boil, cook and stir for 2 minutes or unti thickened.

12. 12

    Remove from heat, stir in cream and 1/4 cup of the parmesan cheese.

13. 13

    Stir 3/4 cup of the white sauce into the seafood mixture.

14. 14

    Spread 1/2 cup white sauce in a greased 13x9 baking dish. Top with three noodles, spread with half of the seafood mixture and 1 1/4 cups sauce. Repeat layers.

15. 15

    Top with remaining noodles, sauce and parmesan cheese.

16. 16

    Bake at 350 degrees uncovered for 35-40 minutes or until golden brown. Let stand 15 minutes before cutting.