Seafood Lasagna

Ingredient:

• Cooking spray
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 (8-ounce) bottle clam juice
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• 1 large garlic clove, grated
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 16 ounces whole-milk ricotta cheese
• 8 ounces mascarpone cheese
• 1 teaspoon grated lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Parmesan cheese, divided
• 1 1/2 teaspoons grated garlic cloves (from 3 large cloves), divided
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper
• 1/4 cup (2 ounces) dry vermouth or dry white wine
• 1 pound medium-size peeled, deveined raw shrimp, halved crosswise
• 1 pound fresh jumbo lump crabmeat, drained and picked over
• 1/2 cup chopped fresh soft herbs (such as tarragon, chives, and parsley), plus more for garnish
• 16 ounces shredded low-moisture part skim mozzarella cheese (about 4 cups)
• 12 ounces uncooked lasagna noodles (about 15 sheets)