1️⃣ Preheat & Prep
Preheat your oven to 190 °C (375 °F). Cook the lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain, lay flat on a sheet of foil or parchment, and set aside.

2️⃣ Cook Seafood
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and cook, stirring occasionally, until pink and opaque (3–4 minutes). Stir in the crab meat, salt, pepper, and red pepper flakes; cook another 2–3 minutes just to heat through. Remove from heat.

3️⃣ Blend Cheese Mixture
In a medium bowl, combine the ricotta cheese, 1 cup mozzarella, ½ cup Parmesan, heavy cream, and chopped parsley. Mix until smooth and well blended.

4️⃣ Assemble Lasagna – Layer 1
Spread a thin layer (~½ cup) of Alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange 3 noodles side by side. Dollop ⅓ of the cheese mixture over the noodles, spreading gently. Top with ⅓ of the seafood mixture and another ½ cup Alfredo sauce.

5️⃣ Assemble Lasagna – Layers 2 & 3
Repeat the noodle → cheese → seafood → sauce layering two more times (you’ll have three cheese layers and three seafood layers total). Finish with a final sheet of noodles and pour the remaining Alfredo sauce evenly over the top.

6️⃣ Top & Bake
Sprinkle the remaining 1 cup mozzarella and ½ cup Parmesan over the sauced noodles. Evenly scatter the breadcrumbs on top. Cover the dish with foil and bake for 25 minutes.

7️⃣ Brown & Serve
Remove the foil and bake an additional 10–15 minutes, until the breadcrumbs are golden-brown and the filling is bubbly around the edges. Let rest for 10 minutes before slicing. Garnish with extra parsley and serve warm.