Seafood Lasagna
  1. In a large skillet, sauté onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab, and 1/8 tsp pepper; return to a boil. Reduce heat; simmer uncovered for 4–5 minutes or until shrimp turns pink and scallops are firm and opaque, stirring gently.
  2. Drain and reserve cooking liquid. Set seafood mixture aside.
  3. In a saucepan, melt remaining butter; stir 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.
  4. Remove from heat; stir in cream and 1/4 cup of parmesan cheese. Stir 3/4 cup white sauce into seafood mixture.
  5. Spread 1/2 cup white sauce in a greased 9-x13-inch casserole pan.
  6. Top with 3 noodles, spread with half of the seafood mixture and 1-1/4 cups sauce.
  7. Repeat layers. Top with remaining noodles, sauce, and parmesan.
  8. Bake uncovered at 350 degrees for 35–40 minutes or until golden brown. Let stand for 10–15 minutes before cutting.
Recipe Notes

Recipe courtesy of Shirley Lewis, Madison, WI.