Jim's Seafood Lasagna

By JimMac

Ingredients

• 1 green onion, finely chopped
• 2 tablespoons canola oil
• 2 tablespoons butter
• 2 cups chicken broth
• 1 bottle (8 ounces) clam juice
• 1 pound scallops
• 1 pound uncooked shrimp, peeled and deveined
• 1 package (8 ounces) crabmeat, chopped
• Chopped white fish such as tilapia or halibut
• Chopped salmon - fresh or canned
• 2 Tablespoons capers
• 1/4 teaspoon white pepper, divided
• 1 teaspoon dried tarragon leaves
• 1/2 teaspoon lemon pepper
• 1/2 cup all-purpose flour
• 8 Tablespoons butter (1/2 cup)
• 1 cup 1/2 and 1/2
• 1/2 teaspoon salt
• 1 cup heavy whipping cream
• 8 oz. softened cream cheese
• 1 cup grated Gruyere cheese
• 1 can cream of mushroom soup
• 1/2 cup shredded Parmesan cheese
• 9 lasagna noodles, cooked and drained
• shredded mozzarella cheese

Preparation

Step 1

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 the scallops, shrimp, crab, fish,capers,tarragon leaves,lemon pepper, and 1/8 teaspoon white pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes ONLY 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 8 Tablespoons (1/2 cup) butter; stir in flour until smooth. Combine 1/2 and 1/2 and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; add the Gruyere cheese, and cream of mushroom soup - cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cream, cream cheese, and Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-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 mozzarella cheese.
Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.