In a food processor add basil, lemon zest, lemon juice, garlic, 1 cup parmesan, salt, pepper and chili flakes. Blitz for 10 seconds, add olive oil and blitz for 1 minutes. Taste and adjust seasoning.
Heat a sauce pot over medium heat, then melt butter and stir in flour, pour half and half in thirds. Make sure there’s no lumps. Add parmesan and savory seasoning. Bring to a boil and stir occasionally making sure cheese is fully melted.
In two bowls season shrimp and crabmeat with 1 teaspoon of NOLA seasoning and stir.
In a 9 x 13 pan, add a few spoonsful of sauce to bottom of pan and smear evenly across. Then layer a few pieces of lasagna then add some pesto, shrimp, crabmeat, spinach, ¼ cup of sauce and 1 cup of cheese, repeat to the top layer. Pop in oven and reduce heat to 350 F for 30 minutes. Remove from oven and garnish with parsley.