"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Seafood Lasagna Recipe

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This recipe for Seafood Lasagna, by , is from Snow Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shellie Oney
Added: Tuesday, November 4, 2008


1 green onion, finely chopped
2 tbsp. vegatable oil
2 tbsp. plus 1/2 cup butter, divided
1/2 cup chicken broth
1 8oz. bottle of clam juice
1 lb. scallops
1 lb. uncooked small shrimp. peeled and deveined
1 pkg. (8oz.) imitation crabmeat, chopped
1/4 tsp. white pepper, divided
1/2 cup flour
1 1/2 cups milk
1/2 tsp salt
1 cup heavy whipping cream
1/2 cup shredded pamesan cheese, divided
9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 tbsp. 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 min. or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan, melt the 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 min. or until thickened. Remove from the heat; stir in cream and 1/4 cup parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.

Spread 1/2 cup white sauce in a greased 13x9 baking dish. Top with three noodles; spread with 1/2 of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan.

Bake, uncovered, @ 350 for 35-40 minutes or until golden brown. Let stand before serving

Number Of Servings:
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Personal Notes:
Personal Notes:
Clint loves this lasagna!




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