This recipe is from Marlene Byard, by way of a link to TasteofHome.com. Thanks, Marlene!
12 ServingsPrep: 35 min. Bake: 35 min. + standing
1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound Daily Chef Uncooked Medium Shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy 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 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.
In a large saucepan, melt the remaining butter; stir in flour until
© Taste of Home 2013
2 of 2
Seafood Lasagna (continued)
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.
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.
Bake, uncovered, at for 35-40 minutes or until golden brown. Let
stand for 15 minutes before cutting. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 373 calories, 22 g fat (12 g saturated fat), 131 mg cholesterol, 586 mg sodium, 24 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013
Posted on Tue, November 26, 2013
by Emily March