Preheat the oven to 350°F.

Cook lasagna noodles in a pot of salted, boiling water according to package instructions. Drain and rinse in cold water.

Meanwhile, in a large saucepan, melt the butter over medium heat. Add the minced garlic and saute for 1 to 2 minutes until the garlic is toasted.

Add the flour, ½ teaspoon salt, and ½ teaspoon of pepper to the pan and brown. Cook for 1 to 2 minutes.

Whisk in the white wine and milk, adding the liquids gradually while whisking to create a smooth cream sauce.

Continue heating, cooking over medium-high, and whisking constantly until the mixture comes to a simmer. Reduce heat to medium and simmer 1 minute longer until sauce has thickened slightly.

In a medium mixing bowl, stir together ricotta cheese, egg, ½ teaspoon salt, ½ teaspoon pepper, basil, lemon juice, and parmesan cheese. Mix until combined.

In a 9×13 casserole dish, spoon ¼ to ½ cup of sauce and spread it over the bottom of the pan. Place three lasagna noodles over the sauce to cover the bottom of the pan.

Layer ½ of the ricotta mixture over the lasagna noodles.

Sprinkle half of the shrimp and crab meat on top of the ricotta mixture.

Drizzle ⅓ of the remaining sauce (about 1 cup) over the shrimp and crab. Top with 1 cup of mozzarella.

Layer the second layer of noodles, the remaining ricotta, shrimp, and crab. Top with another cup of sauce and a cup of mozzarella.

Place the final three lasagna noodles over this second cheese layer. Top with the remaining white sauce and two more cups of cheese.

Bake for 35 to 40 minutes or until lasagna is bubbling up around the sides of the dish and the cheese on top begins to turn golden brown.

Remove the lasagna from the oven and leave it to set for at least 15 minutes before cutting and serving.

Garnish with a sprinkle of chopped parsley.