• Gather all ingredients and equipment before starting.

Lasagna:

• Bring a large pot of salted water to a boil. Add the lasagna sheets and 1 tablespoon liquid crab boil to the water and cook according to package directions until al dente. Drain and set the noodles aside.
• In a large bowl combine the shrimp, crawfish tails, and lump crabmeat. Sprinkle with the Creole or Cajun seasoning and toss until the seafood is evenly coated. Set aside.
• Heat the olive oil in a skillet over medium-high heat. Add the spinach with a pinch of salt and sauté just until wilted. Remove from the pan and keep separate for layering.

Sauce:

• Preheat the oven to 375°F (190°C).
• In the same skillet melt the butter over medium heat. Add the crushed garlic and cook about 30 seconds until aromatic.
• Whisk in the flour and continue stirring for about 1 minute to cook out the raw flour taste and form a roux.
• Slowly pour in the chicken stock and half-and-half while whisking continuously. Heat the mixture, whisking, until it thickens into a smooth, creamy sauce.
• Season the sauce with Creole seasoning and cracked black pepper to taste, then stir in the 1 teaspoon of liquid crab boil.
• When the sauce has thickened, remove from the heat and fold in the shredded Parmesan until fully melted. Stir in the fresh basil.

Filling:

• In a bowl, beat together the Garlic & Herb cream cheese, sour cream, shredded Parmesan, and chopped basil until smooth and well combined. Set aside.

Assembly:

• Spray a lasagna pan with nonstick cooking spray. Spread a thin layer of the Alfredo sauce across the bottom of the pan.
• Place a layer of lasagna noodles over the sauce, overlapping as needed to cover the pan.
• Spread one-third of the cream cheese filling over the noodles, then top with one-third of the seasoned seafood mixture and the wilted spinach.
• Sprinkle one-third of the mozzarella and Fontina, then ladle one-third of the sauce over the layer to moisten.
• Repeat the layering process two more times so you have three complete layers of noodles, filling, seafood, cheeses, and sauce.
• Bake the lasagna uncovered on the center rack for 35–45 minutes until bubbly and heated through. Finish under the broiler on high for 3–5 minutes to brown the top—watch closely to prevent burning.
• Remove from the oven, sprinkle with the remaining fresh basil, and let the lasagna rest at least 15 minutes before slicing to set.
• Slice into portions and serve warm. Enjoy!