• A46488bc70a3585d2fd526e9ae31ab2b

Seafood Lasgana

Jill's mom's recipe that she made for Christmas Day. Delicious, rich and indulgent!

Prep
Cook
Serves 12people
Ingredients
1
green onion, finely chopped
2
tbsp canola oil
2
tbsp plus 1/2 cup butter, divided
1/2
cup chicken broth
1
bottle (8 ounces) clam juice
1
lb bay scallops
1
lb uncooked small shrimp, peeled and deveined
1
package (8 ounces) imitation crabmeat, chopped
1/4
tsp white pepper, divided
1/2
cup all-purpose flour
1-1/2
cup 2% milk
1/2
tsp 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, 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.
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.
4.
Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-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.
5.
Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

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