Seafood Lasagna - cooking recipe

Ingredients

1 green onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons butter, plus
1/2 cup butter, divided
1/2 cup chicken broth
1 (8 ounce) bottle clam juice
1 lb bay scallop
1 lb uncooked small shrimp, peeled and deveined (I use frozen but make sure it's thawed before using)
1 (8 ounce) package imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded parmesan cheese, cheese-not pre shredded-get the hard block and shred it yourself
9 lasagna noodles

Preparation

In a large skillet, saute onion in oil and 2 tablespoons butter until tender.
Stir in broth and clam juice, bring to a boil.
Add scallops, shrimp, crab and 1/8 teaspoon pepper.
Return to a boil, reduce heat, simmer, uncovered for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.
Drain, reserving cooking liquid.
Set seafood mixture aside.
Cook lasagna noodles according to package and drain.
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 minutes or unti thickened.
Remove from heat, stir in cream and 1/4 cup of the parmesan cheese.
Stir 3/4 cup of the white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13x9 baking dish. Top with three noodles, spread with half of the seafood mixture and 1 1/4 cups sauce. Repeat layers.
Top with remaining noodles, sauce and parmesan cheese.
Bake at 350 degrees uncovered for 35-40 minutes or until golden brown. Let stand 15 minutes before cutting.