2 tblsp. oil (canola)

2 cup unsalted butter plus 2 teaspoons

2 finely sliced green onions

2 minced garlic cloves

1/2 cup broth de poulet de poulet de poulet de poulet de poulet de

1 clam juice bottle (8 oz) (or Chicken Broth)

Bay scallops, 12 oz., split in half if desired

1 pound peeled and deveined tiny shrimp

1 8 ounce crabmeat packet, chopped

12 teaspoon black pepper, freshly ground


One 1 1/2 cup piece and one 1 cup portion of 2 1/2 cup cup half ‘n half

1/4 cup white wine; choose a semi-dry wine rather than a sweet one.

a quarter teaspoon of salt

1/8 teaspoon crushed red pepper

1/2 cup shredded Parmesan cheese, split into two 14 cup pieces

9 lasagna noodles that are ready to bake

1 cup Italian cheese blend, shredded

1 cup Mozzarella cheese, shredded


Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat a 9-by-9-inch casserole dish.
Heat the oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook until the green onion is soft, then add the minced garlic and cook for another 15 seconds.
Bring the broth and clam juice to a boil, stirring constantly.
Bring the scallops, shrimp, crab, and 14 tsp pepper to a boil. Reduce heat to low; cover and cook for 5 minutes, or until shrimp is pink and scallops are firm and opaque throughout. While the scallops are cooking, carefully stir the mixture. Drain and set aside the liquid. Set aside the seafood mixture in a medium bowl until ready to use.

Melt the remaining 1⁄2 cup butter in the same large skillet, then whisk in the flour until smooth. Combine 1/2 cup half-and-half and the saved cooking liquid in a mixing bowl, then slowly pour the liquid into the flour mixture in the skillet while whisking. Season to taste with salt and the remaining 14 tsp black pepper. Bring the mixture to a boil, then cook, stirring constantly, for 2 minutes, or until the sauce has thickened.
To make a white sauce, remove the flour mixture from the heat and stir in the remaining 1 cup half-and-half, wine, red pepper flakes, and 1/4 cup grated Parmesan cheese.
3/4 cup white sauce, stirred into the seafood mixture
To make a four-layer lasagna, follow these steps:

1/2 cup white sauce should be spread in the prepared dish. Cover with uncooked lasagna noodles and a quarter of the seafood mixture, as well as a quarter of the white sauce. 14 shredded Italian Cheese Blend, 14 shredded Mozzarella, and grated Parmesan Repeat three times more, finishing with white sauce and various cheeses.
Preheat oven to 350°F and bake for 40-45 minutes, or until golden brown. Allow 10-15 minutes for the lasagna to set before cutting.
Garnish with chopped, fresh parsley before serving.

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