Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions for about 8–10 minutes until al dente, then drain and lay flat on a towel to prevent sticking.

In a mixing bowl, combine chopped shrimp, crab meat, ricotta cheese, half of the Alfredo sauce, minced garlic, and a pinch of salt and pepper. Mix gently until well incorporated for a creamy filling.

Spread a thin layer of Alfredo sauce in the bottom of a greased baking dish. Lay out one lasagna noodle and spoon approximately 1/4 cup of the seafood filling along it. Roll it up tightly and place seam-side down in the dish. Repeat until all noodles are filled.

Once all roll-ups are in the dish, pour the remaining Alfredo sauce over the top and sprinkle shredded mozzarella and grated Parmesan cheese to fully cover it.

Cover with foil to retain moisture and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden brown.

Allow to cool for about 5 minutes before slicing. Serve garnished with freshly chopped parsley.