Preheat your oven to 375°F (190°C). In a large pot, bring salted water to a boil, then add the lasagna noodles. Cook until al dente, about 8–10 minutes. Drain and lay flat on parchment paper.

In a large skillet, heat the olive oil over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for an additional minute. Stir in shrimp and lobster, cooking for 2–3 minutes until shrimp turns pink, then add white wine and simmer briefly.

In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes. Gradually whisk in milk and cream, stirring until thickened, about 5-7 minutes. Season with salt, pepper, and nutmeg, then stir in Parmesan until smooth.

Combine ricotta cheese, egg, and lemon juice in a mixing bowl until smooth and creamy. Set aside.

In a 9x13 inch baking dish, layer béchamel sauce, noodles, ricotta mixture, sautéed seafood, and spinach. Repeat layers, finishing with béchamel and mozzarella.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10-15 minutes until bubbly and golden.

Let the lasagna rest for 10 minutes before serving. Garnish with parsley and basil.