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Thanks to Bernice Quigley for this wonderful recipe!
12 lasagna noodles 3 tablespoons butter 1 small chopped onion 2 cloves minced garlic 3 tablespoons flour 2 cups half and half 1 cup grated parmesan cheese 1/4 teaspoon pepper 2 cups lump crab meat (may use imitation crab) 1/2 pound scallops cut in half or quartered depending on size 1/2 pound peeled and deveined shrimp halved or quartered depending on size
Preheat the oven to 375 degrees. Spray 13 x 10 pan with cooking spray.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt butter in a large skillet and cook the onion over low heat until very soft, about 5 minutes. Add garlic and cook another minute. Over medium low heat, stir in flour with a whisk, then gradually add the half and half, allowing the sauce to thicken slightly before adding more. (May add more half and half to make more sauce if needed) When the sauce has thickened, add cheese and pepper. Add crab, scallops, and shrimp and cook for 3-4 minutes until shrimp turns pink.
Spoon 2 tablespoons of sauce, no seafood, into the prepared pan. Cover with 4 noodles. Spoon 1/3 of the sauce including half the seafood over the noodles distributing the seafood evenly. Layer 4 more noodles, 1/3 of the sauce with the remaining seafood, then the last 4 noodles and last 1/3 of the sauce. Top with lemon slices and a sprinkle of paprika.
Bake uncovered for 20-25 minutes until bubbly. Allow to sit for 10 minutes before slicing.