Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain and lay flat.

In a large skillet over medium heat, warm olive oil. Sauté minced garlic for about a minute, then add shrimp until pink and opaque. Stir in crab meat, season, and remove from heat.

In a mixing bowl, combine ricotta cheese, half of the grated Parmesan, mozzarella, parsley, and heavy cream until smooth.

Grease a 9x13-inch baking dish. Spread a layer of Alfredo sauce on the bottom, add noodles, half of the cheese mixture, half the seafood, and another drizzle of Alfredo. Repeat.

For the final layer, add noodles, spread remaining Alfredo, and top with remaining cheeses and breadcrumbs.

Cover with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes until bubbly and golden.

Let the lasagna rest for 10 minutes before slicing.