1 c. green onions, chopped
4 tbsp. butter
1/2 c. white wine
1/2 lb. small shrimp
1/2 lb. scallops, cut into small pieces
1/2 lb. crab (seafood legs)
1 c. mushrooms, sliced
4 tbsp. butter
1 1/2 - 2 tbsp. flour
Salt and pepper
1 lb. Ricotta cheese
1 lb. lasagna noodles, boiled
Parsley
Sprinkle layers with mozzarella cheese

Saute green onions in 4 tablespoons butter. Add wine, add shrimp and scallops and cook 5 minutes. Add crab meat, mushrooms, salt and pepper. Strain, reserving broth liquid and seafood. Melt 4 tablespoons butter in sauce pan, add flour and cook 5 minutes. Add reserved liquid; cook until thick. Add salt and pepper and set aside. Mix parsley with ricotta cheese in buttered baking dish. Place layer of lasagna noodles. Cover with layer of cheese, spread seafood over cheese, cover with layer of white sauce. Continue until all mixture is used. Top last layer of lasagna with white sauce and Parmesan cheese. Bake at 350 degrees for 30 minutes.

I am not a person who likes scallops and first tasted this dish with an open mind despite my dislike of scallops. It is a deliciously different lasagna dish, especially if you want to stay away from tomato sauce.