1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or butter.
2. If using traditional lasagna noodles, cook them in salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and lay flat on a clean towel to prevent sticking.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Add the shrimp to the skillet and cook just until pink and opaque, about 2-3 minutes per side. Remove shrimp and chop roughly into bite-sized pieces. Set aside.
5. In the same skillet, gently heat the crab meat just to warm through, being careful not to break up the lumps too much. Remove from heat and set aside.
6. To make the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to form a roux without browning.
7. Slowly whisk in the warmed milk and white wine (if using), continuing to whisk until the sauce thickens and becomes smooth, about 5-7 minutes.
8. Remove from heat and stir in Parmesan cheese, thyme, crushed red pepper flakes, salt, and pepper to taste. Adjust seasoning as needed.
9. Gently fold the cooked shrimp and crab meat into the béchamel sauce, reserving a small amount of sauce for layering.
10. Assemble your lasagna: spread a thin layer of béchamel sauce on the bottom of your baking dish. Layer 4 lasagna noodles over the sauce, then spread a third of the seafood béchamel mixture over the noodles. Sprinkle with a little mozzarella cheese.
11. Repeat the layering process two more times, ending with a final layer of noodles topped with the remaining béchamel sauce and a generous sprinkle of mozzarella and Parmesan cheese.
12. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is bubbly and golden brown.
13. Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh chopped parsley for a bright, fresh finish.

“One of my favorite memories is sitting at Nonna Rosa’s kitchen table, watching her carefully ladle sauce over fresh pasta, her hands steady despite the chaos around her. This lasagna is my way of honoring her patience and passion.”