Preheat oven to 350°F. Spray a 9x9 inch casserole dish with nonstick cooking spray. Set aside.
In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.
2 tablespoons canola oil, 10 tablespoons unsalted butter, 2 green onions, 2 cloves garlic
Add the broth and clam juice, stir and bring to a boil.
½ cup low-sodium chicken broth, 8 ounces clam juice
Add scallops, shrimp, crab, and ¼ teaspoon pepper, and bring the mixture to a boil. Reduce the heat and simmer uncovered, for 5 minutes, or until the shrimp is pink and the scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. Drain, reserving the liquid. Pour seafood mixture in a medium bowl and set it aside until ready to use.
12 ounces bay scallops, 1 pound small shrimp, 8 ounces crabmeat, ½ teaspoon freshly ground black pepper
In the same large skillet, melt the remaining ½ cup butter. Stir in the flour and whisk until smooth.
½ cup all-purpose flour
Combine 1½ cups half-and-half and the reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.
2½ cups half-and-half
Remove the flour mixture from the heat and stir in the remaining 1 cup half-and-half, wine, salt, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.
¼ cup semi-dry white wine, ½ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes, ½ cup freshly shredded Parmesan cheese
Stir ¾ cup of the white sauce into the seafood mixture.
Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian cheese blend, ¼ mozzarella, and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.
9 Oven-Ready lasagna noodles, 1 cup shredded Italian cheese blend, 1 cup shredded Mozzarella cheese
Bake at 350°F for 40-45 minutes, or until golden brown. Allow the lasagna to set for 10-15 minutes before cutting.
Garnish with chopped fresh parsley if desired.