Preparation

• Cook lasagna noodles according to package directions and set aside.
• In a large sauté pan, melt butter and add onion, carrots and garlic. Cook for 5 minutes. Stir in the flour and mix well with the vegetables. Slowly add the milk - one cup at a time - stirring until it begins to thicken. Add the nutmeg, salt, pepper and sherry, stirring to combine. Mix in the bay scallops and cook for 3 to 4 minutes. Add the shrimp and cook for another 1 to 2 minutes (until pink). If adding crab, add one can of lump crab meat or use the meat from a couple of crab legs. Remove pan from heat and stir in the Parmesan cheese.
• Preheat oven to 350 degrees F.　
• Butter a 9 X 11 casserole dish. Start with a layer of lasagna noodles, top with half of the seafood mixture and add a layer of spinach. Repeat noodles, seafood mixture (reserving a little of the white sauce for the top) and a layer of spinach. Finish with a top layer of noodles, the remaining sauce and mozzarella cheese.
• Bake in oven for 20 to 30 minutes until the top is beginning to brown. Remove from oven and let rest for 20 minutes before serving.