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Ingredients
US|METRIC
12 SERVINGS
- 2 Tbsp. canola oil
- 2 Tbsp. butter (divided)
- 1/2 cup chicken broth
- 8 oz. clam juice
- 1 lb. bay scallops
- 1 lb. uncooked small shrimp (peeled and deveined)
- 8 oz. imitation crabmeat (chopped)
- 1/4 tsp. white pepper (divided)
- 1/2 cup all purpose flour
- 1 1/2 cups milk
- 1/2 tsp. salt
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese (divided)
- 9 lasagna noodles, cooked and drained
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Directions
- 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.
- In a large 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 until thickened.
- Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
- Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. 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 cheese.
- Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol65mg22% |
Sodium520mg22% |
Potassium340mg10% |
Protein17g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber0g0% |
Sugars5g |
Vitamin A10% |
Vitamin C4% |
Calcium15% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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