1/3  C all-purpose flour
3  C milk
1  Tblsp  butter
1  Tblsp fresh thyme, chopped
1/4  tsp  salt
1/4  tsp black pepper
2  C grated Parmesan cheese, divided
1/8  tsp nutmeg
2  C  thinly sliced onion
6  garlic cloves, minced
1/3  C cream cheese
1/2  C  cream
1/2  C  fresh parsley, chopped and divided
1 Lb  medium shrimp, peeled, deveined, and coarsely chopped
1 Lb  scallops, coarsely chopped
3  eggs
1 2/3 C ricotta cheese
Oven-ready lasagna noodles

In a pot over medium heat, gradually mix milk into flour, stirring constantly until smooth. Cook for 1 minute before stirring in butter, thyme, salt, and pepper. Bring to a boil and cook for 5 minutes or until thick, stirring constantly. Remove pan from heat and stir in 1 1/4 C Parmesan cheese and the nutmeg. Set aside.

Heat a large nonstick skillet over medium-high heat. Saute onions in a little cooking spray/olive oil for about 4 minutes until softening. Add garlic and saute for an additional 1 minute. Remove from heat, and stir in cream cheese until melted. Stir in half-and-half, 1/4 cup parsley, shrimp, and scallops. Mix eggs and ricotta separately, and then stir into seafood/onion mixture.

Spoon 1 cup cheese sauce (1st mixture) into bottom of a 13 x 9 pan coated with cooking spray. Arrange noodles over sauce and top with half of ricotta mixture. Repeat layers with noodles, remaining half of ricotta mixture, and additional noodles. Pour remaining cheese sauce over noodles and sprinkle with remaining 3/4 cup Parmesan. Bake at 350` for 45 minutes or until lightly browned. Sprinkle with remaining 1/4 cup parsley. Let stand 10 minutes before serving.