Seafood Lasagna

Ingredients:

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

Directions:

1.In a large skillet, sauté the onion in oil and put 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Then, add the scallops, shrimps, crabs and 1/8 teaspoon pepper; return to a boil. After that, reduce heat; simmer, uncover for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain and reserve cooking liquid; set seafood mixture aside.
2.In a large saucepan, melt the remaining butter; stir it 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.Spread 1/2 cup of the white sauce in a greased 13-in. x 9-in. baking dish. Top it with three lasagna noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat it in several layers. Top with remaining noodles, sauce and cheese.
5.Bake and then uncover, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. This will yield about 12 servings

Source: YummyRecipes