1. In a large skillet, melt 2 tbsp butter over medium heat. Add garlic and cook for 1 minute until fragrant.

2. Add shrimp and scallops, season with salt and pepper, and sauté for 3–4 minutes until just cooked. Stir in crab meat, then set seafood mixture aside.

3. In a saucepan, melt remaining 2 tbsp butter. Whisk in flour and cook for 1–2 minutes.

4. Slowly whisk in warm milk and cream until smooth. Cook until thickened. Stir in nutmeg (optional), salt, pepper, and 1/2 cup Parmesan cheese. Remove from heat.

5. In a bowl, combine ricotta with herbs and 2 tbsp of the béchamel sauce. Stir until smooth.

6. If using traditional lasagna noodles, cook them according to package directions. Drain and lay flat.

7. In a 9×13-inch baking dish, spread a thin layer of béchamel sauce. Layer noodles, ricotta mix, seafood, more béchamel, and mozzarella. Repeat layers. Top with remaining béchamel, mozzarella, and Parmesan.

8. Cover with foil and bake at 375°F (190°C) for 25–30 minutes. Uncover and bake 10–15 minutes more until golden and bubbling.

9. Let rest for 10 minutes before slicing and serving.