1. Prepare the Seafood Mixture

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
2. Add the chopped shrimp, paprika, salt, and pepper. Cook for 2–3 minutes, or until the shrimp turn pink.
3. Stir in the cooked lobster meat and cook for an additional 1–2 minutes to warm through. Remove from heat and set aside.

2. Make the Béchamel Sauce

1. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
2. Gradually pour in the warmed milk, whisking continuously to avoid lumps.
3. Stir in the heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Simmer for 3–4 minutes, or until the sauce thickens. Remove from heat and set aside.

3. Prepare the Cheese Layer

1. In a medium bowl, combine ricotta cheese, egg, mozzarella, Parmesan, parsley, and garlic powder. Mix until smooth and set aside.

4. Cook the Lasagna Noodles

1. Cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.

5. Assemble the Lasagna

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Spread a thin layer of béchamel sauce on the bottom of the dish.
3. Lay 3 lasagna noodles evenly over the sauce.
4. Spread a layer of the ricotta mixture over the noodles, followed by a portion of the seafood mixture.
5. Drizzle a layer of béchamel sauce over the seafood.
6. Repeat the layers (noodles, ricotta, seafood, béchamel) until all ingredients are used, finishing with a layer of noodles on top.
7. Sprinkle the remaining mozzarella and Parmesan cheese over the top layer.

6. Bake the Lasagna

1. Cover the dish with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and bubbling.
3. Let the lasagna rest for 15 minutes before slicing and serving.

7. Garnish and Serve

1. Garnish with fresh parsley and serve with lemon wedges for added brightness. Enjoy!