Lasagna Ala Seafood

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

1. In a large skillet saute the onion in oil and 2 tablespoons butter until tender.
2. Stir in the broth and clam juice and bring to a boil.
3. Add the scallops, shrimp, crab and 1/8 teaspoon pepper and return to a boil.
4. Reduce heat and simmer for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque.
5. Remove seafood and reserve cooking liquid.
6. Set seafood aside.
7. In a saucepan melt the remaining butter, stir in flour until smooth.
8. Add the milk and reserved cooking liquid, salt and remaining pepper and cook and stir until thickened to a nice bechamel sauce.
9. Remove from heat and stir in the cream and half of the parmesan cheese.
10. Stir 3/4 cup of the bechamel sauce into the seafood mixture.
11. Spread 1/2 cup of sauce in the bottom of a 13x9x2 baking dish.
12. Top with three noodles, half of the seafood mixture and 1 1/4 cups sauce.
13. Repeat layer and top with the remaining noodles, sauce and sprinkle with the parmesan cheese.
14. Bake uncovered at 350* for 35-40 minutes or until top is golden brown.
15. Allow to stand for 15 minutes before attempting to cut.

green onion, vegetable oil, butter, butter, chicken broth, clam juice, bay scallop, shrimp, imitation crabmeat, white pepper, flour, milk, salt, heavy whipping cream, parmesan cheese, lasagna noodles

Taken from www.food.com/recipe/lasagna-ala-seafood-327560 (may not work)