1. Preheat oven to 375°F and prepare a 13×9 inch baking dish with cooking spray 2. Cook lasagna noodles according to package directions until al dente, drain and set aside 3. Heat olive oil in large skillet over medium heat and season shrimp with salt and pepper 4. Sauté shrimp for 2-3 minutes per side until pink, remove and set aside 5. Add crab meat to same skillet, gently warm for 2 minutes, then combine with shrimp 6. Create bechamel sauce by melting butter in heavy saucepan over medium heat 7. Whisk in flour and cook for 2 minutes to eliminate raw flour taste 8. Gradually add warm milk while whisking constantly to prevent lumps 9. Add white wine, garlic, thyme, bay leaves, nutmeg, salt, and white pepper 10. Simmer sauce for 10 minutes until thickened, then remove bay leaves 11. Combine ricotta cheese with half the parsley and season with salt and pepper 12. Spread thin layer of bechamel sauce in bottom of prepared baking dish 13. Layer 4 noodles, half the ricotta mixture, half the seafood, and 1/3 of remaining sauce 14. Add half the mozzarella, then repeat layers ending with noodles and remaining sauce 15. Top with remaining mozzarella and all Parmesan cheese 16. Cover with foil and bake for 45 minutes, then uncover and bake 20 minutes more 17. Let rest for 15 minutes before slicing, garnish with remaining fresh parsley