1 cup chicken broth
1 pound bay scallops
1 pound shrimp
8 oz crabmeat
white pepper to taste
1/2 cup butter
1/2 cup flour
1 1/2 cup milk
salt to taste
1 cup heavy whipping cream
9 lasagna noodles, cooked and drained
In a large skillet add broth and bring to a boil. Add the scallops, shrimp, crab and pepper. Return to boil. Reduce heat; simmer for about 4-5 minutes. Drain, reserving cooking liquid.
In a saucepan, melt 1/2 cup butter; stir in flour until smooth. combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cream and 1/2 cup Parmesan cheese. Stir 3/4 cup white sauce into seafood mixture.
Spread 1/2 cup white sauce in a greased 13x9x2 baking dish. Top with three noodles.
Spread with half seafood mixture and 1 1/4 cup sauce.
Repeat layers. Top with remaining noodles, sauce and Parmesan.
Bake; uncovered at 350 for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Or don’t wait and pile it on your plate like a blob! If you are willing to try a non-traditional lasagna, I think you will like it. My boyfriend wasn’t crazy about it. I think he didn’t like the combo of seafood and lasagna, but I thought it was yummy! Fattening, but yummy!
Add some peas and it’s health food! Right?!?!