Preheat oven to 375°F (190°C). In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup Parmesan, parsley, salt, and pepper. Set aside.

In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute to form a paste.

Gradually whisk in the whole milk until smooth, then whisk in the heavy cream. Bring to a simmer and cook for 5-7 minutes, stirring, until the sauce thickens. Remove from heat and stir in the nutmeg, salt, and white pepper.

Gently fold the chopped raw shrimp and cooked lobster meat into the cream sauce.

Spread a thin layer of the seafood sauce in the bottom of a 9x13 inch baking dish.

Arrange a layer of no-boil noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with one-third of the seafood sauce and one-third of the mozzarella cheese.

Repeat the layer: noodles, the remaining ricotta mixture, another third of the seafood sauce, and another third of the mozzarella.

Add a final layer of noodles. Top with the remaining seafood sauce, ensuring all noodles are covered. Sprinkle with the remaining mozzarella and extra Parmesan cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 20-25 minutes, until the top is bubbly and golden brown.

Let the lasagna rest for at least 15 minutes before slicing and serving.