SEAFOOD LASAGNA by Cindi McDaniel Hilst

[Dept of PMM Artists & things]

SEAFOOD LASAGNA
--I have made this many many times, it is one of the requests I get from my family all the time!

ingredients
1 green onion, finely chopped
2 tbsp. extra virgin olive oil
2 tbsp plus 1/2 cup butter or margarine, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked, medium shrimp, peeled and deveined
1/2 to 1 lb real crabmeat, chunky pieces
1/4 tsp white pepper, divided
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 tsp salt
1 cup whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 tbsp butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 tsp pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside. In a 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 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 x 2-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 Parmesan. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.