1 green onion, finely chopped
2 tbsp. vegetable oil
2 Tbsp., plus 1/2 c. butter, divided
1/2 c. chicken broth
8 oz. bottle clam juice
1 lb. bay scallops
1 lb. uncooked small shrimp, peeled and deveined
8 oz. imitation crabmeat, chopped
1/4 tsp. white pepper, divided
1/2 c. all-purpose flour
1 1/2 c. milk
1/2 tsp. salt
1 c. whipping cream
1/2 c. shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

In a large skillet, sauté onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat and simmer, uncovered for 4 to 5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; and set seafood mixture aside.

In a saucepan melt the remaining butter, stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from the heat, stir in cream and 1/4 cup Parmesan cheese. Stir in 3/4 cup white sauce into the seafood mixture. Spread 1/2 cup white mixture in a greased 13 x 9 x 2 baking dish. Top with 3 noodles; spread half of the seafood mixture and 1 1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan.

Bake, uncovered, at 350°F for 35 to 40 minutes or until golden brown. Let stand for 15 minutes before serving.