Seafood Lasagna


1 green onion, finely chopped

2 tablespoons canola oil

2 tablespoons plus 1/2 cup butter, divided

1/2 cup chicken broth

1 bottle (8 ounces) clam juice

1 pound bay scallops

1 pound uncooked small shrimp, peeled and defined

1 package (8 ounces) imitation crab meat, chopped

1/4 teaspoon white pepper, divided

1/3 cup all-purpose flour

1- cup 2% milk

1/2 teaspoon salt

1/2 cup heavy whipping cream

1/4 cup shredded Parmesan cheese, divided

1/4 cup cheddar cheese, divided

9 lasagna noodles no bake









Set pot to saute, add onion, oil and 2 tablespoons butter and cook 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 for 2-3 minutes or until shrimp turns pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

Now melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the pot.

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 1/2 of each cheese. Stir 3/4 cup white sauce into the seafood mixture.

Spread 1/2 cup white sauce in a greased 4″×7 in pan and top with three noodles; spread with half of the seafood mixture and 1 cup of the sauce. Repeat layers. Top with remaining noodles, sauce and cheese.

Cover with foil. Place in pot on a trivet with 1 cup water.

Set pot to manual for 20 minutes and 10 minute NPR.

Let stand for 15 minutes before cutting.


Keith Tant