Preheat the oven to 375°F (190°C).
Prepare the seafood mixture: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant. Add the shrimp, scallops, and crab meat. Season with salt and pepper. Cook until the shrimp are pink and scallops are opaque, about 5-7 minutes. Set aside.
Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk, nutmeg, salt, and pepper. Bring to a simmer, stirring constantly, until the sauce thickens. Remove from heat.
Assemble the lasagna: Spread a thin layer of béchamel sauce over the bottom of a 9×13 inch baking dish. Layer with 3 lasagna noodles, followed by half of the seafood mixture, dollops of ricotta, a sprinkle of Parmesan, and a layer of mozzarella. Repeat the layers, ending with a top layer of noodles, the remaining béchamel, Parmesan, and mozzarella.
Bake for 35-40 minutes, or until bubbly and golden brown on top. Let the lasagna stand for 10 minutes before serving.
Garnish with fresh parsley and serve.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes
Kcal: 700 kcal | Servings: 8 servings
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