First, cook the lasagna noodles according to package directions, then drain and separate them to avoid sticking.

In a saucepan over medium heat, melt the butter and whisk in the flour until smooth, then gradually add milk while whisking to thicken the sauce.

Remove from heat and stir in half of the parmesan cheese, salt, and white pepper for a flavorful base.

Next, in a separate bowl, mix the ricotta cheese, egg, minced garlic, two cups of mozzarella, and chopped parsley until well combined.

In another bowl, combine the cooked shrimp and crabmeat to prepare your seafood layer.

Now, grease a 9 x 13 inch baking dish and start layering: begin with one cup of the sauce, add three noodles side by side, then top with one-third of the ricotta mixture and one-third of the seafood mix.

Repeat the layers two more times, finishing with the remaining sauce, the rest of the mozzarella, and parmesan cheese.

Cover the dish and bake at 350°F (175°C) for 30 minutes, then uncover and bake for another 10 minutes until it’s bubbly and golden.

Let it rest for 10 to 15 minutes before serving to set the layers perfectly.