Boil lasagna noodles in well-salted water until just al dente. Drain and lay flat on towels to prevent sticking.

Heat olive oil in a large skillet over medium heat. Sauté garlic for one minute until fragrant but not browned.

Add shrimp and cook until pink on both sides, about three to four minutes.

Incorporate crab and season with salt, black pepper, and optional red pepper flakes. Toss to combine and cook for an additional two to three minutes.

Remove from heat and allow to cool slightly.

In a large bowl, combine ricotta, one cup of mozzarella, half a cup of Parmesan, heavy cream, and parsley. Stir until evenly mixed and season with salt and pepper.

Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish to prevent sticking.

Layer down noodles, then one-third of the cheese filling, and one-third of the seafood mixture. Drizzle Alfredo sauce over each layer.

Repeat layers two more times, finishing with noodles and Alfredo sauce on top.

Scatter the remaining mozzarella and Parmesan cheeses evenly over the top. Sprinkle with breadcrumbs for a crunchy crust.

Cover tightly with foil and bake at 375°F (190°C) for twenty-five minutes.

Remove foil and bake for another ten to fifteen minutes until the top is bubbling and golden.

Allow to rest for ten minutes before slicing.