Ingredients

• 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 uncooked small 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

Preparation

1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender.
2. Stir in broth and clam juice; bring to a boil.
3. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil.
4. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.
5. Drain, reserving cooking liquid; set seafood mixture aside.
6. In a large saucepan, melt the remaining butter; stir in flour until smooth.
7. Combine milk and reserved cooking liquid; gradually add to the saucepan.
8. Add salt and remaining pepper.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Remove from the heat; stir in cream and 1/4 cup cheese.
11. Stir 3/4 cup white sauce into the seafood mixture.
12. Preheat oven to 350°.
13. Spread 1/2 cup white sauce in a greased 13×9-in. baking dish.
14. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce.
15. Repeat layers.
16. Top with remaining noodles, sauce and cheese.
17. Bake, uncovered, at for 35-40 minutes or until golden brown.
18. Let stand for 15 minutes before cutting.

Yield: 12 servings.