“I've made this on several occasions, with rave reviews and always someone asking for the recipe. Uses whipping cream instead of cottage cheese,with the result of a wonderful, creamy sauce. You can use any seafood to your preference. From the Taste of Home magazine.”
READY IN:
1hr 55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 14 cup green onion (chopped)
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter (or margarine)
  • 12 cup butter (or margarine)
  • 12 cup chicken broth
  • 1 (8 ounce) bottle clam juice
  • 1 lb bay scallop
  • 1 lb shrimp, small, uncooked (peeled & deveined)
  • 1 (8 ounce) package imitation crabmeat (or real if preferred)
  • 14 teaspoon white pepper (divided)
  • 12 cup flour
  • 1 12 cups milk
  • 1 cup whipping cream
  • 12 cup parmesan cheese, shredded (divided)
  • 9 lasagna noodles, cooked, drained

Directions

  1. In a large skillet, sauté onion in oil and 2 Tbs.butter until tender. Stir in broth and clam juice, bring to a boil. Add scallops, shrimp, and crab and 1/8 teaspoons white pepper. Return to boil. Reduce heat, simmer uncovered, for 4-5min or until shrimp turn pink and scallops are firm and opaque-stirring gently. Drain-reserving cooking liquid: set seafood mixture aside.
  2. In a saucepan, melt remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add remaining pepper. Bring to a boil, cook and stir for 2 min or until thickened. Remove from heat, stir in cream and ¼ cup Parmesan cheese. Stir ¾ cup of white sauce into seafood mixture.
  3. Spread ½ cup of white sauce in a greased 13 x 9 x 2” baking pan. Top with 3 noodles; spread with ½ of seafood mixture and 1-1/4 cup white sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese.
  4. Bake, uncovered @ 350 degrees for 35-40 minute or until golden brown. Let stand 15min before serving. Serves 12.

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