Live, Laugh, Lasagna this National Lasagna Day and kickstart August with @wholefish.sg 1st Anniversary sale! Take 25% OFF your next seafood treat this week and whip up a delicious feast for the family with us.🤤 Swipe for the ingredients! ➡️ Ingredients available on WholeFish: Hokkaido Scallops, Bobo Crabsticks 🛒 Shop now via our link in bio or www.wholefish.sg Steps: - Preheat oven to 350 degrees F. Spray a 9×9 inch casserole dish with non-stick cooking spray. - Over medium-high heat, heat the oil and 2 tablespoons butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds. - Add the broth and clam juice, stir and bring to a boil. - Add scallops, shrimp, crab and ¼ teaspoon pepper and bring mixture to a boil. Reduce heat; simmer uncovered, for 5 minutes or until shrimp is pink and 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. - In the same skillet, melt the remaining ½ cup butter; stir in flour and whisk until smooth. Add 1½ cups half ‘n half and 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. - Remove flour mixture from the heat and stir in remaining 1 cup half ‘n half, wine, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce. - 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. - Bake at 350F for 40-45 minutes or until golden brown. Allow the lasagna to set 10-15 minutes before cutting. - Garnish with chopped, fresh parsley. Recipe by The Cookie Rookie