Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions until just al dente, drain, and lay them flat on a lightly oiled baking sheet to prevent sticking.

While the noodles cook, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Add the shrimp and cook until they turn pink and opaque, about three to four minutes. Stir in the crab meat, salt, black pepper and red pepper flakes and cook an additional two minutes. Remove from the heat.

In a mixing bowl, whisk together the ricotta cheese, one cup of mozzarella, half of the Parmesan, the heavy cream and the chopped parsley until smooth and well combined.

Spread a thin layer of Alfredo sauce in the bottom of a 9×13-inch baking dish. Arrange four noodles in a single layer, then spoon one-third of the cheese mixture over them, followed by one-third of the seafood mixture. Drizzle with more Alfredo sauce. Repeat the layers two more times, ending with a final noodle layer and sauce on top.

Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top layer, then finish with the breadcrumbs. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the topping is golden and the filling is bubbly.

Let the lasagna rest for 10 minutes to set before slicing. Garnish with additional chopped parsley and serve warm.