• Preheat your oven to 375°F and grease a 9 x 13-inch baking dish. Set aside.

Prepare the Seafood Mixture

• In a large skillet, melt the butter over medium heat.
• Add the green onions and garlic, cooking for 1 or 2 minutes until fragrant.
• Stir in the chicken broth and bring to a simmer.
• Add the scallops and shrimp, cooking for 2 or 3 minutes until just opaque.
• Stir in the crabmeat, salt, and black pepper.
• Remove the seafood mixture from the skillet with a slotted spoon and set aside, leaving the liquid in the pan.

Make the Sauce

• Reduce the heat to medium-low.
• Whisk the flour into the remaining liquid in the skillet and cook for 1 minute.
• Gradually whisk in the heavy cream and white wine, stirring constantly until the sauce thickens, 3 or 4 minutes.
• Add the crushed red pepper flakes and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
• Remove from heat.

Assemble the Seafood Lasagna

• Spread a thin layer of the sauce on the bottom of the prepared baking dish.
• Place 3 or 4 lasagna noodles over the sauce, overlapping slightly if needed.
• Layer with a third of the seafood mixture, followed by a quarter of the sauce, and a quarter of the shredded Italian blend and mozzarella cheeses.
• Repeat the layers: noodles, seafood, sauce and cheeses, until you have 3 full layers.
• Finish with a final layer of noodles, the remaining sauce and the remaining shredded cheeses.

Bake, Serve and Enjoy

• Cover the dish with aluminum foil and bake for 30 minutes.
• Discard the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
• Let the lasagna rest for 10 to 15 minutes before slicing and serving.
• Garnish with additional sliced green onion if liked, and serve.