Preheat oven to 375F
Cut the lobster tail into bite-sized pieces. Add to a bowl and combine with shrimp.
Season with salt, pepper, old bay seasoning, salmon seasoning, cajun, smoked paprika, oil.
Combine seasoning with seafood.
Add 1 tbsp of butter to the skillet along with a small drizzle of oil.
Add shallots/onions sauté until translucent before adding minced garlic.
Once the garlic becomes fragrant add spinach and combine.
Remove the spinach mixture and set it aside in a bowl.
Using the same pan add 2 tbsp butter and oil and combine.
Add seasoned seafood and allow the seafood to cook all the way through.
Add lump crab and combine.
Add a sprinkle of parsley and place it in a bowl and reserve for later.
Using the same pan add 2 tbsp of the remaining butter.
Add flour while continuously stirring.
Add milk or 1/2 and 1/2 and stir until the sauce becomes smooth and thickened.
Add salt, pepper, and nutmeg and combine.
Add non-stick cooking spray to the casserole dish.
Start off with adding seafood first.
Place lasagna noodles on top add seafood, spinach mixture, and béchamel sauce.
Top with noodles, seafood, spinach, béchamel sauce, and cheese.
Sprinkle with Italian seasoning and parsley.
Cover with aluminum foil, while not allowing the foil to touch the cheese.
Bake covered for about 20-25 minutes until the cheese is melted
Remove the foil and bake uncovered for about 10 minutes until the cheese is brown.
Cool for about 15 minutes before serving.