• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound raw shrimp, peeled, deveined, and roughly chopped
• 8 ounces fresh or thawed lump crab meat, picked over for shells
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
• Salt and freshly ground black pepper to taste
• 15 lasagna noodles (oven-ready or regular, cooked al dente according to package directions)

For the Creamy Béchamel Sauce:

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 6 cups whole milk, warmed
• 1/2 teaspoon ground nutmeg
• Salt and white pepper to taste

For the Cheese Mixture:

• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

For Layering:

• 4 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese (for topping)