Seafood Lasagna

This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. —Elena Hansen, Ruidoso, New Mexico

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

1. 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.
2. 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.
3. Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.

Read more...