Seafood Lasagna

Prepare the noodles according to packageinstructions. Preheat your oven to 350°F.

Melt the butter over medium heat in a largeskillet. Add the garlic and cook for about 30 seconds, until fragrant.

Whisk in the flour and cook for anotherminute, stirring constantly. Pour in the clam juice, whisking constantly untilsmooth.

Slowly pour in the milk, whisking untilsmooth. Add salt, black pepper, and ground nutmeg and give it another stir.

Bring the sauce to a simmer and cook, stirringfrequently, for about 2-3 minutes.

In a medium bowl, combine the ricotta cheese,egg, Parmesan cheese, parsley, salt, and pepper. Mix until just combined.

In a separate bowl, toss together the shrimpcrab meat until they are evenly combined.

Spread a layer of sauce over the bottom of a9x13 baking dish. Arrange 3 lasagna noodles over the sauce.

Spread a third of the bechamel sauce over thenoodles. Top the sauce with a third of the ricotta mixture. Scatter a third ofthe seafood mixture over the ricotta. Top with a portion of the Italian cheeseblend. Place another layer of noodles on top. Repeat the layering two moretimes, using the rest of the ingredients.

Arrange the final layer of noodles on top.Pour the remaining bechamel sauce over the noodles, using a spatula to spreadit. Sprinkle evenly with the remaining Italian cheese blend and Parmesancheese.

Cover the lasagna loosely with foil. Place iton a baking sheet to catch any spillage and bake for about 30 minutes. Removethe foil and continue to bake for another 15 minutes, or until the top isgolden brown and bubbly.

Remove from the oven and let it rest for atleast 15 minutes. This allows the layers to set, making it much easier to getclean slices. Garnish with fresh parsley just before slicing and serving.