1 pound lasagna noodles, 1/2 pound bulk hot Italian sausage, 1 pound shrimp, heads and shells peeled and deveined, tails removed, chop shrimp, 2 (8 oz.) cans lump crab meat, 3 garlic cloves, minced, 1 tablespoon fresh basil, chopped, 1 teaspoon fresh thyme leaves, chopped, 1 teaspoon crushed red peppers,3 green onions, finely chopped, 2 eggs, beaten, 2 1/2 tablespoons fresh parsley, chopped, 1/4 cup fresh spinach, chopped, 1 1/2 teaspoons seafood seasoning, 1/2 teaspoon white pepper, 2 teaspoons fresh lemon juice, 4 tablespoons butter, 1/4 cup self-rising flour, 1 (16 oz.) jar spaghetti sauce, 2 1/4 tablespoons tomato paste, 1/2 cups heavy whipping cream, 1/2 cup clam juice, 1 cup cottage cheese, 2 cups fresh Parmesan cheese, grated,1 1/2 cups mozzarella cheese, grated, 1 1/2 cups sharp cheddar cheese, grated.
Get out a pot, add the shrimp heads and tail, and 6 cups of water. Bring to a rapid boil, reduce to a simmer cook for 17-20 minutes. Drain this the stock you will cook your pasta in. Cook the lasagna noodles according to the package directions in the shrimp stock. Get out a heavy skillet, add the Italian sausage, cook on medium heat for approximately 10-minutes or until the meat is brown. Drain the fat off the meat. Add the garlic, thyme, green onions, parsley, spinach, and eggs, simmer for about 15 minutes. Add the seafood seasoning, pepper, lemon juice, butter, flour, spaghetti sauce, tomato paste, whipping cream, clam juice, shrimp, and crab meat, mix well. Cook for about 20-minutes or until the sauce is smooth and starts to thicken. We are now going to layer the lasagna. Preheat oven to 400 degrees. Spray a 13x9x2-inch baking dish. Put half of the noodles in the baking dish. Spread half of the Parmesan and cottage cheese and the sauce on top of the noodles. Repeat until all the ingredients are in the pan. The last ingredient is mozzarella and cheddar cheese. Bake for 40-45 minutes. Remove from the oven, allow to stand for at least 10 minutes before serving.