Preheat your oven to 375°F (190°C).

If using traditional lasagna noodles, cook for 8-10 minutes until al dente. No-boil noodles can soak in hot water for about 10 minutes.

Heat olive oil in a large skillet, add minced garlic and sauté until fragrant.

Add shrimp to the skillet and cook until pink and opaque, then fold in crab meat and season with salt, pepper, and chili flakes.

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

Spread Alfredo sauce in a baking dish, layer with noodles, half of the seafood mixture and half of the cheese mixture. Repeat layers and finish with noodles and sauce.

Top with mozzarella, remaining Parmesan, and panko breadcrumbs. Cover with foil.

Bake for 25 minutes covered, then remove foil and bake for an additional 10-15 until top is golden brown.

Let rest for 10 minutes before serving, garnish with parsley.