Seafood Lasagna with Shrimp & Crab

Below is the full, publish-ready ingredient list built from your post, expanded with classic béchamel and lasagna components. Measurements include both volume and helpful weights where useful.

Seafood & Pasta
Shrimp, peeled & deveined, 31–40 count: 1 lb (450 g) — pat dry
Lump crab meat (or claw for budget): 1 lb (450 g) — well-drained & picked for shells
Lasagna noodles (no-boil or classic): 12–15 sheets (approx. 12 oz / 340 g)
Aromatics & Seasoning
Unsalted butter: 6 Tbsp (85 g)
All-purpose flour: 6 Tbsp (45 g)
Shallots, finely minced: 2 medium (about 1/2 cup / 80 g)
Garlic, finely minced: 4 cloves (12 g)
Dry white wine (Sauvignon Blanc/Pinot Grigio): 1/2 cup (120 ml)
Whole milk (or 2%): 3 cups (720 ml)
Seafood or chicken stock, low-sodium: 1 cup (240 ml)
Lemon zest: 1 tsp (zest of 1 lemon) + 2 tsp lemon juice
Old Bay seasoning (or seafood seasoning): 1 to 1 1/2 tsp
Kosher salt: 1 1/4 tsp (divided; adjust to taste)
White or black pepper, freshly ground: 3/4 tsp
Crushed red pepper flakes (optional heat): 1/4 tsp
Fresh parsley, finely chopped: 1/3 cup (15 g)
Fresh chives or dill (optional): 2 Tbsp (6 g)
Cheeses
Whole-milk mozzarella, shredded: 3 cups (12 oz / 340 g)
Parmesan (or Parmigiano Reggiano), finely grated: 1 1/4 cups (4 oz / 115 g)
Ricotta (for creamier layers, optional but recommended): 1 cup (8 oz / 225 g)
For the Pan & Finish
Olive oil or butter for greasing: 1 Tbsp
Fresh lemon wedges, for serving
Step-by-Step: Build a Silky Seafood Béchamel Lasagna
1) Prep & Par-Cook (or Soak) the Noodles
If using classic noodles: Boil in well-salted water until very al dente (2 minutes less than package), drain, and lay flat on lightly oiled sheet pans.
If using no-boil noodles: No pre-cook needed, but see the “Pro Tips” below for a quick hot-water soak that improves tenderness and reduces cracking.

2) Make the Seafood Béchamel

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