Cook the lasagna noodles in a large pot of salted boiling water for about 9 to 11 minutes until al dente. Drain and lay on a lightly oiled baking sheet.

Prepare the creamy seafood sauce by combining the clam chowder and heavy whipping cream in a medium saucepan over medium heat. Stir until smooth, then add lemon juice, parmesan cheese, salt, and pepper. Heat through for 3-4 minutes.

In a mixing bowl, combine ricotta cheese, egg, minced garlic, chopped parsley, and salt. Mix until evenly combined.

Prepare the seafood by briefly sautéing shrimp, and chopping scallops and crab as necessary.

Preheat the oven to 350°F (175°C).

Spread a thin layer of creamy sauce on the bottom of a greased 9x13 inch baking dish.

Layer 3-4 lasagna noodles over the sauce, followed by a third of the ricotta mixture, then a portion of the seafood, more sauce, and a sprinkle of mozzarella and parmesan. Repeat layers until ingredients are used up.

Finish with remaining sauce and cheese on top.

Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly.

Let the lasagna rest for at least 10 minutes before slicing.

Slice and serve warm with a green salad or garlic bread.