Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray and set it aside.

In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the milk and heavy cream while whisking continuously to ensure a smooth texture. Simmer the mixture for 5–6 minutes until it has thickened. Stir in the minced garlic, salt, pepper, nutmeg (if using), and the grated Parmesan cheese. Remove from heat and set aside.

In a large skillet, lightly sauté the shrimp and lobster meat in a small amount of butter or olive oil until they are just cooked through. Be careful not to overcook them, as they will continue to cook in the oven. Remove from heat.

Spread a thin layer of the prepared béchamel sauce on the bottom of the baking dish. Place 3 lasagna noodles over the sauce. Spread a third of the ricotta cheese (if using), followed by a portion of the seafood, more béchamel sauce, and a layer of mozzarella cheese. Repeat these layers twice more, finishing with a final layer of noodles topped with the remaining sauce and mozzarella.

Place the dish in the oven and bake uncovered for 25–30 minutes, or until the cheese is bubbly and the top is a beautiful golden brown.

Let the lasagna rest for 10 minutes before slicing. This allows the layers to set so you get clean slices. Garnish with fresh parsley and enjoy.