1-Preheat oven: Preheat oven to 350°F and place the rack in the middle position to ensure even baking.

2-Make the Cream Sauce: Melt 4 tablespoons unsalted butter in a saucepan over medium heat. Stir in 1/4 cup all-purpose flour and cook until lightly toasted. Whisk in 1 (8-ounce) bottle clam juice and 3 cups whole milk, then season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon freshly ground black pepper. Bring to a boil while stirring, then simmer until thickened.

3-Cook the Noodles: Boil 1 pound dried lasagna noodles in salted water until al dente. Rinse with cool water, drain well, coat with olive oil, and arrange on a baking sheet.

4-Prepare the Seafood: Chop 1/2 bunch fresh parsley and 4 cloves garlic; juice 1/2 medium lemon. In a pan, sauté garlic in 4 tablespoons unsalted butter until golden. Add 1/2 cup dry white wine and cook until reduced. Add 1 pound tiny raw peeled and cleaned shrimp and cook until pink. Stir in the chopped parsley, lemon juice, and part of the 1 1/4 teaspoons kosher salt (divided).

5-Prepare the Cheese Mixture: In a bowl, mix 3 cups part-skim ricotta cheese, 1 1/2 ounces finely grated Parmesan cheese, the remaining salt from the total 1 1/4 teaspoons, and 1/4 teaspoon freshly ground black pepper.

6-Assemble the Lasagna: Spread cream sauce on the bottom of a baking dish. Layer with noodles, ricotta mixture, half the shrimp mixture, 8 ounces lump crab meat, 8 ounces cooked and chopped lobster meat, and sprinkle with 1 pound shredded low-moisture mozzarella cheese. Add more cream sauce, then repeat the layers. Top with noodles, cream sauce, and the remaining mozzarella. Cover with foil sprayed with cooking spray.

7-Bake: Bake covered for 30 minutes, then uncover and bake for 20-25 minutes until bubbly and golden.

8-Rest and Serve: Cool for 15 minutes before slicing and garnish with fresh parsley.