Seafood lasagna

1 green onion, finely chopped, white part included
2 Tbs vegetable oil
2 Tbs butter or margerine
1/2 c butter
1/2 c chicken broth
2 c clam juice
1 lb bay scallops
2 lbs small shrimp - uncooked or cooked
1/4 t garlic salt
1 1b white fish - cod or haddock works well
1/4 t pepper
1/2 cup flour
1 1/2 cups milk
1 cup whipping cream
1/2 cup shredded parmesan cheese
9 Lasagna noodles

1. In a skillet saute onion in oil and 1 T of butter
2. Stir in broth and clam juice and bring to a boil
3. Add the uncooked scallops, if using uncooked shrimp add them now, pepper, garlic salt and return to a boil.
4. Reduce the heat and simmer uncovered 4-5 minutes until the seafood is cooked, stirring every now and then.
5. Remove skillet from heat - if using cooked shrimp add now. Allow to sit for 5 minutes
6. Drain the seafood mixture, reserving the liquid.
7. In the same skillet as before, melt the remaining butter
8. Stir in flour until smooth
9. combine milk and reserved cooking liquid and then gradually addd to the butter/flour mixture
10. Salt and pepper to taste
11. Bring to a boil and then cook and stir for 2 minutes or until thickened.
12. Remove from heat and stir in the whipping cream and 1/4 c of the parmesan cheese.
13. Stir 1/2 cup of the white sauce into the seafood mixture.
14. Spread 1/2 cup white sauce on the bottom of a x 13 pan.
15. Top with lasagna noodle - I use uncooked but can cook the noodles before layering
16. spread with half the seafood mixture.
17. Tomp with 1 1/4 cups of the sauce
18. Repeat with another noodle, seafood and sauce layers.
19. Top with remaining noodles, sauce and Parmesan cheese.
20. Bake, uncovered at 350 degrees for 35-45 minutes or until top is golden brown
21. Let stand for 15 minutes before serving.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user DAVSUEPASTOR.