Seafood Lasagna

• 1/4 cup green onion (chopped)
• 2 tablespoons vegetable oil
• 2 tablespoons butter (or margarine)
• 1/2 cup butter (or margarine)
• 1/2 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)
• 1/4 teaspoon white pepper (divided)
• 1/2 cup flour
• 1 1/2 cups milk
• 1 cup whipping cream
• 1/2 cup parmesan cheese, shredded (divided)
• 9 lasagna noodles, cooked, drained

1. In a large skillet, saute 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 1/4 cup Parmesan cheese. Stir 3/4 cup of white sauce into seafood mixture.
3. Spread 1/2 cup of white sauce in a greased 13 x 9 x 2" baking pan. Top with 3 noodles; spread with 1/2 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.

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

Taken from www.food.com/recipe/seafood-lasagna-212299 (may not work)