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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 12 |
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I've made this on several occasions, with rave reviews and always someone asking for the recipe. Uses whipping cream instead of cottage cheese,with the result of a wonderful, creamy sauce. You can use any seafood to your preference. Ingredients:
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 |
Directions:
1. In a large skillet, sauté 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.
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