Seafood Lasagna

By á-2442

Ingredients

• 1 1
• green onion, finely chopped
• 2 2
• tablespoons canola oil
• 2 2
• tablespoons plus 1/2 cup butter, divided
• 1/2 1/2
• cup chicken broth
• 1 1
• bottle (8 ounces) clam juice
• 1 1
• pound bay scallops
• 1 1
• pound uncooked small shrimp, peeled and deveined
• 1 1
• package (8 ounces) imitation crabmeat, chopped
• 1/4 1/4
• teaspoon white pepper, divided
• 1/2 1/2
• cup all-purpose flour
• 1-1/2 1-1/2
• cups 2% milk
• 1/2 1/2
• teaspoon salt
• 1 1
• cup heavy whipping cream
• 1/2 1/2
• cup shredded Parmesan cheese, divided
• 9 9
• lasagna noodles, cooked and drained

Preparation

Step 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 the 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.

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 cheese.

Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
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Recipe Stats



Published:

February 25, 2013



Privacy:

Public



Views:

1600



Rating:






Source:

Taste of Home




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