• Preheat oven to 375 degrees F. Spray a large rectangular 13x9 inch baking dish with non-stick cooking spray. Heat water to boil in a large stock pot and cook lasagna noodles according to directions on package (until al dente). Drain noodles and lay out on sheets of wax paper to cool and to prevent them from sticking.
• In medium saucepan, melt the butter over medium heat.
• Add flour and whisk until combined. Add milk and whisk to combine. Cook over medium heat, stirring constantly, until sauce is thick and creamy, about 10 minutes. Do not boil. Remove from heat and stir in salt, pepper and nutmeg.
• Heat oil in large nonstick skillet over medium heat. Add shrimp and minced garlic and sauté until shrimp are opaque. Remove shrimp to a large bowl and let cool before roughly chopping. Combine with crab meat, lemon juice and lemon zest.
• In a separate bowl, mix ricotta, eggs and Parmesan until combined.

To Assemble Lasagna

• Ladle enough béchamel to coat bottom of baking dish. Arrange four noodles over sauce - noodles will overlap slightly. Top with one-third of ricotta mixture, one-third of crab/shrimp mixture, 2/3 cup sauce and 1/3 cup mozzarella.
• Repeat layers ( I did 2 regular layers, then a layer with the ricotta and seafood, and then the last layer with noodles, sauce, and rest of the cheese).
• Sprinkle parsley on top, cover with foil and bake for 40 minutes. Uncover and set broiler to high to brown the lasagna.
• This only takes about a minute, so watch closely so as not to burn. Remove from oven when lasagna is golden and bubbly.
• Let stand for about 15 minutes before serving.