Total Time
1hr 55mins
Prep 1 hr
Cook 55 mins

I've made this on several occasions, with rave reviews and always someone asking for the recipe. Uses whipping cream instead of cottage cheese,with the result of a wonderful, creamy sauce. You can use any seafood to your preference. From the Taste of Home magazine.

Ingredients Nutrition

  • 14 cup green onion (chopped)
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter (or margarine)
  • 12 cup butter (or margarine)
  • 12 cup chicken broth
  • 1 (8 ounce) bottle clam juice
  • 1 lb bay scallop
  • 1 lb shrimp, small, uncooked (peeled & deveined)
  • 1 (8 ounce) package imitation crabmeat (or real if preferred)
  • 14 teaspoon white pepper (divided)
  • 12 cup flour
  • 1 12 cups milk
  • 1 cup whipping cream
  • 12 cup parmesan cheese, shredded (divided)
  • 9 lasagna noodles, cooked, drained


  1. In a large skillet, sauté onion in oil and 2 Tbs.butter until tender. Stir in broth and clam juice, bring to a boil. Add scallops, shrimp, and crab and 1/8 teaspoons white pepper. Return to boil. Reduce heat, simmer uncovered, for 4-5min or until shrimp turn pink and scallops are firm and opaque-stirring gently. Drain-reserving cooking liquid: set seafood mixture aside.
  2. In a saucepan, melt remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add remaining pepper. Bring to a boil, cook and stir for 2 min or until thickened. Remove from heat, stir in cream and ¼ cup Parmesan cheese. Stir ¾ cup of white sauce into seafood mixture.
  3. Spread ½ cup of white sauce in a greased 13 x 9 x 2” baking pan. Top with 3 noodles; spread with ½ of seafood mixture and 1-1/4 cup white sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese.
  4. Bake, uncovered @ 350 degrees for 35-40 minute or until golden brown. Let stand 15min before serving. Serves 12.


Most Helpful

I too made this from Taste of Home. My hubby considers it one of his all time favorite meals! I never have whipping cream so I almost always use 2 1/2 cups milk. Thanks for posting!

Tamaretta August 03, 2008

Served this dish last night to a group of very discriminating gourmands! They loved it. I did substitute large sea scallops for bay scallops and used Alaskan King Crab leg meat which seemed to add an especially decadent touch! Definitely a keeper. Linda in Winnipeg

cockatoo November 11, 2007

Our family has made this recipe several times, it is out of this world. It is great for company and to make easier for the hostess, I like to prepare it the day before so all you need to do is put it in the oven.

rvgraham July 29, 2007

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