In a skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant but not browned. Toss in 1 pound of large shrimp, seasoned with salt and pepper, and cook until they turn pink—about 3-4 minutes. Remove the shrimp and gently warm 1 cup of fresh crab meat in the same skillet for an additional 2-3 minutes, then combine it with the shrimp.

In a medium saucepan, pour in 3 cups of your chosen Alfredo sauce. Over medium-low heat, stir in 1 cup of heavy cream until the mixture is warmed and starts to thicken, roughly 5-7 minutes. Add 1 cup of shredded mozzarella and ½ cup of freshly grated Parmesan cheese, stirring continuously until everything is melted and the sauce is smooth and creamy.

In a bowl, mix together 1 cup of ricotta cheese, ½ cup of remaining shredded mozzarella, ½ cup of Parmesan cheese, and ¼ cup of chopped fresh parsley. Stir until the ingredients are well combined, adding a sprinkle of salt and black pepper to taste.

Preheat the oven to 375°F (190°C). Spread 1 cup of the enhanced Alfredo sauce at the bottom of a greased 9x13 inch baking dish. Layer no-boil noodles over the sauce, followed by one-third of the ricotta mixture, half of the seafood, and one-third of the remaining Alfredo sauce. Repeat the layering process and finish with a final layer of noodles on top.

Once assembled, pour the remaining Alfredo sauce over the top layer of noodles. Sprinkle with the remaining mozzarella, Parmesan, and a generous amount of panko breadcrumbs. Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbling.

Once baked, remove the lasagna from the oven and allow it to rest for 10-15 minutes.