1.Preheat oven to 220°C (200°C fan-forced). Oil six 1¼-cup (310ml) ovenproof dishes.
2.Cook lasagne sheets, in batches, in large saucepan of boiling water until tender; drain. Cut each sheet into three squares.
3.Meanwhile, melt butter in large saucepan. Add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in milk and wine. Cook, stirring, until sauce boils and thickens; cool. Stir in rind and parsley; season to taste.
4.Shell and devein prawns; cut prawns and fish into 1cm pieces. Combine prawns, fish and crab in medium bowl.
5.Line base of each dish with one piece of lasagne. Top each with half the seafood, ⅓ of the sauce, then another piece of lasagne. Top each with remaining seafood, half the remaining sauce and another lasagne sheet. Top each with remaining sauce; sprinkle with cheese. Bake about 15 minutes or until seafood is cooked.