½cupgreen onionssliced, using both white and green parts
FOR THE CHEESE FILLING
1 /2cupshredded mozzarella cheese
½cupshredded parmesan cheese
TO ASSEMBLE THE LASAGNA
8No Boil Lasagna Noodles
Preheat the oven to 350 degrees F.
In a large skillet over medium heat, melt the butter until bubbly. Add the seafood, sprinkle with old bay seasoning, and cook for 5 minutes, until seafood is no longer translucent, stirring occasionally. Remove from the skillet and set aside. Wipe skillet clean and use the same skillet to make the sauce.
Heat the skillet over medium heat. Add butter and heat until butter is melted and bubbly. Add the green onions and garlic. Cook and stir for 2 minutes.
Whisk the flour, salt, pepper, and old bay seasoning together. Stir the flour mixture into the butter mixture in the skillet, until well incorporated. Cook, whisking constantly for one minute.
Gradually add the almond milk, half and half, and ½ cup of the reserved seafood broth to the flour mixture. Whisking constantly, until thoroughly combined. Bring to a boil, then reduce heat and simmer until the sauce has thickened.
Stir in the 1 cup of shredded mozzarella cheese until combined.
Transfer the cooked seafood to the sauce mixture and stir to coat. Remove from heat.
Make the ricotta mixture by stirring together the ricotta, mozzarella, parmesan, egg, and parsley. Set aside.
Assemble the lasagna in a 9x9 baking dish. Start with a layer of the sauce, two lasagna noodles, ⅓ of the ricotta mixture, and⅓ cup of mozzarella cheese. Repeat layers until assembled.
Bake the seafood lasagna in the oven for 1 hour, or until sauce is bubbly and cheese has melted.
Remove from oven and cool for 15 minutes before serving.