Cook the lasagna noodles according to package instructions. Drain and lay flat on parchment to prevent sticking.

In a skillet, melt butter and add minced garlic, cooking until fragrant. Add shrimp and cook until pink, then remove from heat.

Gently fold crab meat into the shrimp mixture to warm through.

In a saucepan, melt butter, then whisk in flour to form a roux. Gradually add warm milk and cream, whisking until thickened. Stir in grated cheeses and seasonings until melted.

In a mixing bowl, combine ricotta cheese, mozzarella, Parmesan, chopped parsley, beaten egg, and season with salt and pepper.

Spread a layer of white sauce in a greased baking dish. Layer with noodles, cheese filling, seafood mixture, and more sauce. Repeat layers, finishing with sauce and mozzarella on top.

Cover the dish with foil and bake at 375°F for 30-35 minutes. Remove foil for the last 10 minutes to brown the cheese.

Let the lasagna rest for 15 minutes before slicing. Garnish with parsley and serve with lemon wedges.