1. Heat oil in a saucepan and gently sweat onions and garlic for 10 minutes. 
2. Deglaze with white wine and reduce to three-quarters. 
3. Add tomato sauce, fish stock, saffron, and cream. Simmer for 15 minutes. Season with salt and pepper, and set aside.

Assembly

1. Preheat oven to 180°C (350°F).
2. In a small bowl, combine ricotta, lemon zest, and herbs. Season with salt and pepper and set aside.
3. In an oven-proof dish, pour enough rosé sauce to cover the bottom. Add celery root cubes. Cover with a layer of pasta.
4. Cover with rosé sauce and sprinkle with scallops and clams. Add a second layer of pasta. 
5. Cover with rosé sauce and add sliced zucchini and shrimp. Cover with a third layer of pasta.
6. Spread ricotta mixture on pasta and add a fourth layer of pasta. 
7. Add mushrooms and cover with rosé sauce.
8. Bake about 15 minutes. Remove from oven and sprinkle lasagna with lobster and mozzarella.
9. Continue baking another 30 minutes. Top with arugula and serve.

This recipe is courtesy of Tablée des chefs.