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1
In a large skillet, saute onion in oil and 2 tablespoons butter until tender.
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2
Stir in broth and clam juice, bring to a boil.
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3
Add scallops, shrimp, crab and 1/8 teaspoon pepper.
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4
Return to a boil, reduce heat, simmer, uncovered for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.
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5
Drain, reserving cooking liquid.
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6
Set seafood mixture aside.
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7
Cook lasagna noodles according to package and drain.
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8
In a saucepan, melt the remaining butter, stir in flour until smooth.
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9
Combine milk and reserved cooking liquid,gradually add to the saucepan.
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10
Add salt and remaining pepper.
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11
Bring to a boil, cook and stir for 2 minutes or unti thickened.
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12
Remove from heat, stir in cream and 1/4 cup of the parmesan cheese.
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13
Stir 3/4 cup of the white sauce into the seafood mixture.
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14
Spread 1/2 cup white sauce in a greased 13x9 baking dish. Top with three noodles, spread with half of the seafood mixture and 1 1/4 cups sauce. Repeat layers.
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15
Top with remaining noodles, sauce and parmesan cheese.
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16
Bake at 350 degrees uncovered for 35-40 minutes or until golden brown. Let stand 15 minutes before cutting.
