Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente, about 8–10 minutes. Drain and lay flat on a clean surface to cool.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic for 1 minute until fragrant, then add shrimp and cook for 3–4 minutes until pink. Fold in crab meat, salt, black pepper, and chili flakes; cook for an additional 2–3 minutes. Set aside.

In a mixing bowl, combine ricotta cheese, half of grated Parmesan, mozzarella, parsley, and heavy cream. Stir until smooth, seasoning lightly with salt and pepper to taste.

Assemble the lasagna in a greased 9x13 inch baking dish. Spread a layer of Alfredo sauce on the bottom, add three noodles, half the cheese mixture, seafood mixture, and more sauce. Repeat to build three levels, finishing with noodles and sauce on top.

Sprinkle remaining mozzarella, Parmesan, and breadcrumbs on top. Cover loosely with foil and bake for 25 minutes.

Remove foil and bake for an additional 10–15 minutes, until the top is bubbling and golden brown.

Let the lasagna rest for about 10 minutes before slicing and serving.