Preheat your oven to 375°F (190°C). Gather your ingredients and prepare your work area.

Cook the lasagna noodles according to the package instructions, usually around 8–10 minutes until al dente. Drain well.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 2 minced garlic cloves for about 1 minute. Add 1 pound of shrimp and cook until pink.

Add 1 pound of crab meat, salt, black pepper, and 1/2 teaspoon chili flakes to the shrimp. Cook for an additional 2-3 minutes.

In a mixing bowl, combine 2 cups of ricotta cheese, 1 cup of heavy cream, 1/2 cup of grated Parmesan, and 1 cup of shredded mozzarella. Blend until smooth.

Spread a thin layer of Alfredo sauce at the bottom of a baking dish. Layer noodles, cheese mixture, seafood mixture, and more Alfredo sauce. Repeat layers.

Top with remaining mozzarella, additional Parmesan, and 1/2 cup of breadcrumbs.

Cover loosely with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until golden-brown.

Remove from oven and let rest for 10 minutes before serving. Slice into squares and garnish with fresh parsley.