Preheat your oven to 375°F (190°C).

Boil the lasagna noodles in salted water until al dente, then drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.

Add the shrimp and lobster to the pan, cooking until the shrimp are pink and opaque. If using, sprinkle red pepper flakes for an extra kick.

Pour in the white wine to deglaze the pan, scraping up any bits stuck to the bottom. Let it simmer for a few minutes to reduce.

In another pot, melt the butter over medium heat. Whisk in the flour and cook for about a minute.

Gradually add the heavy cream and milk while whisking continuously, then stir in the Parmesan cheese, nutmeg, salt, and pepper. Cook until the sauce thickens.

In a bowl, mix the ricotta cheese with the egg and lemon juice until smooth.

In a baking dish, spread a layer of the creamy sauce, followed by a layer of lasagna noodles.

Next, spread some of the seafood mixture and then a layer of the ricotta.

Repeat these layers until all ingredients are used, finishing with noodles and sauce on top.

Sprinkle the mozzarella cheese on the final layer and cover the dish with foil.

Bake in the oven for 25 minutes.

Remove the foil and bake for another 15 minutes or until the cheese is golden and bubbly.

Once done, let it rest for about 10 minutes before slicing.