Preheat the oven to 375°F (190°C). Boil a pot of salted water and cook 12 sheets of lasagna noodles according to package instructions. Drain and cool.

In a large skillet over medium heat, warm olive oil. Add garlic and sauté for 1 minute, then toss in shrimp and cook for 3-4 minutes until pink. Add crab meat, season, and cook for an additional 2-3 minutes.

In a mixing bowl, combine ricotta, half of the Parmesan, 1 cup mozzarella, heavy cream, and parsley. Stir until smooth to create the filling.

Grease a 9x13-inch baking pan, layer noodles, half of the cheesy mixture, half of the seafood mixture, and Alfredo sauce. Repeat to create a second layer and finish with noodles and Alfredo sauce.

Sprinkle remaining mozzarella and Parmesan on top, add breadcrumbs if desired. Cover with foil and bake for 25 minutes.

Uncover and bake for another 10-15 minutes until cheese is golden brown and bubbly.

Let the lasagna rest for 10 minutes before serving. Garnish with additional parsley if desired.