Seafood Lasagna - cooking recipe

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

Preparation

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.
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.
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.
Bake, uncovered @ 350 degrees for 35-40 minute or until golden brown. Let stand 15min before serving. Serves 12.