Preheat oven to 350°. In a large pot of salted boiling water, cook noodles according to package instructions. Lay noodles flat on a greased baking sheet, using parchment paper for stacking.

Meanwhile, in a large skillet over medium-high heat, heat oil. Season shrimp and scallop with salt and pepper then add to skillet. Cook until pink and opaque, about 2 minutes per side. Add crab meat cook for one minute. Remove from skillet and chop into bite-size pieces.

Return skillet over medium medium heat and melt butter. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Whisk in lemon juice, heavy cream and clam chowder. Bring mixture to a simmer, stirring occasionally, and cook until thickened, about 4 minutes. (Sauce should coat the back of a wooden spoon.) Stir in ½ cup Parmesan and season with salt and pepper.

In a medium bowl, combine sour cream, egg, remaining ¼ cup Parmesan, minced garlic and parsley. Season with salt and pepper.n

Assemble lasagna: Spread a thin layer mix of sauce in a large baking dish and top with a layer of overlapping noodles. Spread sour cream mixture over noodles, add a layer of shrimp, scallop and crab meat, cover with sauce, then sprinkle with a layer of mozzarella. Repeat for three layers total, ending with the mozzarella.

Garnish with more parsley, then let cool 15 minutes before slicing and serving.