White Seafood Lasagna is ultra rich and creamy with lots of shrimp, scallops, and crab. Makes a great meal for a special occasion.

 
There’s plenty of ricotta, Parmesan and mozzarella cheese in this recipe plus some spinach and a buttery bread crumb topping.
This seafood lasagna is absolutely loaded with seafood. There’s one pound of shrimp, one pound of scallops, and 1 pound of crab. It  makes a huge amount. Because it is so rich, you will want to cut it in small pieces. It can easily feed 9 or more people.
Like most lasagna recipes, this recipe takes a little time to assemble, but it is well worth the effort.
HOW TO MAKE WHITE SEAFOOD LASAGNA:

Cook the lasagna noodles. Jump to the next step while the water comes to a boil.
Cook the seafood. First cook the shrimp and then the scallops so you don’t crowd the pan. Just cook them about halfway. They will finish cooking in the oven. Once they are cooked, remove them from the pan and cook the garlic. Add the wine and lemon juice and then the crab. Return the shrimp and scallops and set the mixture aside. Make the cheese sauce.
Mix together the ricotta/spinach mixture.
Layer the lasagna.
Bake for 20 minutes.
Add the topping and bake another 20 minutes.

Seafood mixture layered on top of ricotta/spinach mixture.

 
Recipe Tips:
If you wish, leave the scallops out and just use shrimp and crab. I would use twice as many shrimp.
If the shrimp are large, cut each one in half so that they are bite-sized...