Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.

Prepare the lasagna noodles according to package instructions, or soak no-boil noodles in hot water for about 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté minced garlic for about 1 minute.

Add shrimp to the skillet and cook until pink, about 3-4 minutes, then fold in crab meat and season.

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

Layer the lasagna by starting with Alfredo sauce, noodles, seafood mixture, and cheese mixture. Repeat and finish with noodles and remaining Alfredo.

Top with remaining mozzarella, Parmesan, and breadcrumbs, then cover with aluminum foil.

Bake for 25 minutes covered, then remove foil and bake for another 10-15 minutes until golden.

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