• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté 30 seconds.
• Add thawed seafood mix and cook until the liquid evaporates, about 6–8 minutes. Pour in the white wine and cook until reduced. Add the parsley, season lightly and set aside.
• In a separate skillet, heat 1 tablespoon of olive oil. Add cubed zucchini and sauté 5–7 minutes until softened and lightly golden. Season with salt and pepper. Set aside.

Prepare the béchamel

• Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute.
• Slowly pour in milk while whisking constantly. Cook over medium heat until thick and smooth, about 6–8 minutes. Season with salt, pepper, and nutmeg.
• Add the cooked seafood to the béchamel and stir gently.

Assemble the lasagna

• Preheat oven to 375 °F (190 °C).
• Spread a thin layer of seafood sauce on the bottom of a 9x13-inch (23x33 cm) baking dish. Add a layer of dry lasagna sheets. Spread a layer of sautéed zucchini. Add more seafood béchamel.
• Repeat for 4-5 layers until all the ingredients are used.
• Sprinkle Parmesan cheese evenly over the top layer.
• Cover with foil (tenting it so it doesn’t touch the cheese) and bake 30 minutes. Remove foil and bake another 10–15 minutes until golden and bubbling.
• Let stand 10–15 minutes before slicing and serving.