1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink, about 3 minutes. Remove shrimp and set aside.
4. In the same skillet, add garlic and sauté until fragrant, about 1 minute. Stir in crab meat, thyme, salt, and pepper, cooking for another 2 minutes. Remove from heat.
5. In a bowl, mix ricotta cheese with the beaten egg until smooth.
6. In a saucepan, melt butter over medium heat. Whisk in flour until smooth, then gradually whisk in heavy cream and chicken broth, cooking until the sauce thickens, about 5 minutes.
7. To assemble, spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, followed by half the ricotta mixture, half the shrimp, half the crab mixture, and a sprinkle of mozzarella and Parmesan. Repeat the layers, finishing with noodles and remaining sauce.
8. Top with remaining mozzarella and Parmesan cheese.
9. Bake in the preheated oven for 35-40 minutes, or until bubbly and golden on top. Let it cool for 10 minutes before serving.

Remember, the goal isn’t perfection. It’s all about flavor and the joy of cooking for your family.