Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with butter or cooking spray.

Cook the lasagna noodles in salted boiling water until al dente, then drain and lay flat on a sheet of parchment paper to prevent sticking.

In a large skillet, melt the butter over medium heat. Add garlic and onion, cooking until softened and fragrant, about 3–4 minutes.

Stir in the shrimp, crab, and scallops. Cook for 4–5 minutes until the seafood is just cooked through. Remove from heat and set aside.

In the same skillet, sprinkle flour over the remaining butter and whisk to create a roux. Slowly add milk and cream, whisking continuously until smooth and slightly thickened. Stir in Parmesan cheese, salt, pepper, and Italian seasoning.

In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella, and half of the cooked seafood mixture. Stir until well blended.

Lay out each lasagna noodle and spread about 2–3 tablespoons of the ricotta-seafood mixture along the length of the noodle. Roll up tightly and place seam-side down in the prepared baking dish.

Pour the creamy sauce evenly over the rolls, then sprinkle with the remaining mozzarella cheese.

Bake uncovered for 25–30 minutes, until the top is golden and bubbling.

Remove from the oven, let rest for 5 minutes, and garnish with fresh parsley before serving.