Preheat your oven to 375°F (190°C).

Boil a pot of water and cook the lasagna noodles according to the package instructions for about 8-10 minutes until al dente. Drain the noodles and rinse them under cold water to stop the cooking process. Lay them flat on a baking sheet to prevent sticking while you prepare the filling.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Incorporate the peeled shrimp, cooking until they turn pink, which should take around 3-4 minutes. Gently fold in the crab meat, salt, pepper, and chili flakes, and cook for another 2-3 minutes before removing from heat.

In a mixing bowl, combine the ricotta cheese, half of the grated Parmesan, one cup of mozzarella, chopped parsley, and heavy cream. Blend until the mixture is smooth and creamy, which will add delightful richness to your Shrimp Crab Lasagna's layers. Set this aside to use in the lasagna assembly.

Spread a thin layer of Alfredo sauce across the bottom of your greased baking dish. Begin layering three sheets of lasagna noodles over the sauce, followed by half of the cheese mixture. Next, add half of the shrimp and crab mixture, and drizzle some more Alfredo sauce on top. Repeat these layers for a total of three times, finishing with a final layer of noodles topped with Alfredo sauce.

Sprinkle the remaining mozzarella and Parmesan cheeses over the top of the assembled lasagna, followed by a generous layer of breadcrumbs for added crunch. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes.

After 25 minutes, carefully remove the foil and return the Shrimp Crab Lasagna to the oven to bake uncovered for an additional 10-15 minutes. Look for a golden, bubbly crust on top as your indicator that it’s perfectly cooked and ready to come out.

Once baked, allow the lasagna to rest for about 10 minutes before slicing to achieve perfect layers.