1-Getting Started with Prep Work: First, prepare all seafood by cleaning and chopping it into bite-sized pieces, and preheat your oven to 180°C (350°F) to get things going smoothly. Sauté onions and garlic in olive oil until they turn translucent, then add crushed tomatoes and let them simmer for about 10 minutes to build a flavorful base. Gently cook the seafood in a separate pan until it’s just done, taking care not to overcook it for the best texture.

2-Next, whip up the béchamel sauce by melting butter in a pan, whisking in flour, and gradually adding milk until it thickens nicely. For the assembly, start layering in a baking dish with sauce, seafood, béchamel, and lasagna sheets, repeating the layers until you finish with béchamel and cheeses on top. Bake in the preheated oven for 35-40 minutes until it’s golden and bubbly, then let it rest for 10 minutes before serving to make slicing easier.

3-Here’s how the full directions from the recipe fit in: Preheat oven to 350°F with rack in the middle position. For the cream sauce, melt butter in a saucepan, whisk in flour and toast it lightly, then gradually whisk in clam juice and milk while seasoning with salt and pepper; simmer until thickened.

4-Cook lasagna noodles in salted boiling water until al dente, drain, rinse with cool water, coat with olive oil, and arrange on a baking sheet. For the seafood sauté, chop parsley and garlic, juice the lemon, melt butter in a skillet, cook garlic until golden, add white wine and boil until reduced, then add shrimp and cook until pink; remove from heat and stir in parsley, lemon juice, and 1/4 teaspoon salt before adjusting seasoning. Mix ricotta with Parmesan, the remaining 1 teaspoon salt, and pepper in a bowl for the ricotta mixture.

5-Assemble by layering cream sauce, noodles, ricotta mixture, half the seafood, and mozzarella in a baking dish; repeat layers and finish with noodles, cream sauce, and remaining mozzarella. Cover with foil sprayed with cooking spray and bake for 30 minutes, then uncover and bake for another 20-25 minutes until bubbly and golden; let cool for at least 15 minutes before slicing and garnish with parsley.