Seafood Lasagna

9 lasagna noodles, cooked and drained
1 pound shrimp, peeled and deveined
1 pound scallops
1 pound crab meat
1 can (14.5 ounces) diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1/2 cup ricotta cheese
1/2 cup chopped onion
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

1- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2- In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.

3- Add the shrimp, scallops, and crab meat to the skillet. Cook until the seafood is just cooked through and opaque. Remove from heat and set aside.

4- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until a roux forms.

5- Gradually whisk in the milk, ensuring there are no lumps. Add the dried basil, dried oregano, salt, and pepper. Continue cooking and stirring until the sauce thickens.

6- Stir in the drained diced tomatoes and shredded mozzarella cheese. Cook until the cheese is melted and the sauce is well combined.

7- To assemble the lasagna, spread a small amount of the sauce mixture on the bottom of the prepared baking dish. Place 3 lasagna noodles over the sauce.

8- Layer half of the seafood mixture over the noodles, followed by a layer of sauce. Repeat the layers with the remaining noodles, seafood, and sauce.

9- Top the lasagna with the shredded Parmesan cheese and spoonfuls of ricotta cheese.

10- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

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