Seafood Lasagna

Maybe a new tradition for Christmas Eve:
(12 servings)

1 green onion, finely chopped
2 T. canola oil
2 T. plus 1/2 cup butter, divided
1/2 cup low sodium* chicken broth
1 bottle (8 oz.) clam juice
1 lb. bay scallops, beards removed
1 lb. medium shrimp, peeled and deveined
8 oz. crab meat, chopped
1/4 t. white pepper, divided
1/2 cup all-purpose flour
1&1/2 cups 2% milk
1/2 t. sea* salt
1 cup heavy whipping cream
1 cup* shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
Dried dill* and fresh dill fronds*
Lemon crowns*

In a large skillet, sauté onion in oil and 2 T. butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, and crab, and 1/8 t. white pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 mins. 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 mins. or until thickened. Remove from the heat; stir in cream and 1/2 cup cheese. Stir 3/4 cup white sauce into the seafood mixture. Preheat the oven to 350. Spread 1/2 cup white sauce in a greased 13:x9" 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, cheese, and sprinkle with dill. Bake uncovered for 35-40 mins. or until cheese is melted and bubbly. Let rest for at least 10 mins. before cutting. Garnish with dill fronds, and serve with lemon crowns.

Today, "Allow Thankfulness to flow freely from your heart."

Enjoy your Christmas Eve!!

Love,

MM