Seafood Lasagna - cooking recipe

Ingredients

1 green onion, finely chopped, white part included
2 tablespoons vegetable oil
2 tablespoons butter or 2 tablespoons margarine
1/2 cup butter or 1/2 cup margarine
1/2 cup chicken broth
1 (8 ounce) bottle clam juice
1 lb bay scallop
1 lb uncooked small shrimp, peeled and deveined
1/8 teaspoon garlic salt
1 (8 ounce) package imitation crabmeat, chunk style
1/4 teaspoon pepper, divided
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded parmesan cheese, divided
9 lasagna noodles, cooked and divided

Preparation

In a large skillet, saute onion in oil and 2 tablespoons butter for about a minute.
Stir in broth and clam juice and bring to a boil.
Add the uncooked scallops, uncooked shrimp, 1/8 teaspoon pepper, and 1/8 teaspoon garlic salt and return to a boil.
Reduce heat and simmer uncovered 4-5 minutes until the seafood is cooked, stirring every now and then.
Drain the mixture, reserving the cooking liquid.
Mix the drained shrimp and scallops with the imitation crab and set aside.
In the same skillet as before, melt the remaining butter.
Stir in flour until smooth.
Combine milk and reserved cooking liquid and then gradually add to the butter/flour mixture.
Add salt and remaining pepper.
Bring to a boil and then cook and stir for 2 minutes or until thickened.
Remove the heat and stir in the whipping cream and 1/4 cup of the Parmesan cheese.
Stir 3/4 cup of the white sauce into the reserved seafood mixture.
Spread 1/2 cup white sauce on the bottom of a 13 x 9 x 2-in baking dish.
Top with three noodles.
Spread with half the seafood mixture.
Top with 1 1/4 cups of the sauce.
Repeat with another noodle, seafood, and sauce layer.
Top with remaining noodles, sauce, and Parmesan cheese.
Bake, uncovered, at 350 degrees for 35-40 minutes or until top is golden brown.
Let stand for 15 minutes before serving.