1 pound lasagna noodles, 1/2 pound bulk hot Italian sausage, 1 pound uncooked shrimp, peeled and deveined, tails removed, 2 (8 oz.) cans lump crab meat, 3 garlic cloves, minced, 1 tablespoon fresh basil, chopped, 1 teaspoon fresh thyme leaves, chopped, 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, 1 teaspoon fresh lemon juice, 1/2 stick salted butter, 1/4 cup self-rising flour, 2 tablespoons tomato paste, 1/2 cups heavy whipping cream, 1/2 cup clam juice, 1 cup cottage cheese, 1 1/2 cups fresh Parmesan cheese, grated, 2 cups mozzarella cheese, shredded.
Cook the lasagna noodles according to the package directions. Get out a heavy skillet, add the Italian sausage, cook on medium heat for approximately 10-minutes or until the meat is brown. Drain off most of the fat, leave 1-11/2 tablespoon. Add the garlic, basil, thyme, green onions, parsley, spinach, and eggs, simmer for about 15 minutes. Add the seafood seasoning, pepper, lemon juice, butter, flour, tomato paste, whipping cream, clam juice, and crab meat, mix well. Cook for about 20-minutes or until the sauce is smooth. Add the shrimp, mix well. We are now going to layer the lasagna. Preheat oven to 400 degrees. Spray a 13″x 9″ baking dish. Add a large spoon of the sauce, evenly spread it around the 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 the mozzarella cheese. Bake for 40-45 minutes. Remove from the oven, allow to stand for at least 10 minutes before serving.