Instructions:

1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions, then drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute, just until fragrant.
3. Add the shrimp and cook until pink, about 3 to 4 minutes. Stir in the crab meat, season with salt, pepper, and red pepper flakes if using, and cook for an additional 2 to 3 minutes. Remove from heat.
4. In a mixing bowl, combine the ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and parsley. Stir until evenly mixed.
5. Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
6. Layer 4 noodles over the sauce, then add one-third of the cheese mixture, one-third of the seafood, and a drizzle of Alfredo sauce.
7. Repeat the layering process two more times, ending with a final layer of noodles topped with the remaining Alfredo sauce.
8. Sprinkle the remaining mozzarella and Parmesan over the top, followed by an even layer of breadcrumbs.
9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the top is golden and bubbling.
10. Let the lasagna rest for 10 minutes before slicing. Garnish with additional parsley if desired.

Variations :

• Mixed Seafood: Add scallops or chunks of firm white fish for more variety.
• Spinach Layer: Add sautéed spinach between layers for a touch of earthiness and color.
• Tomato Cream Sauce: Mix marinara with Alfredo for a blush sauce twist.
• Gluten-Free: Use gluten-free lasagna noodles and breadcrumbs.

Tips :

• Be sure not to overcook the shrimp—they’ll finish cooking in the oven.
• For best results, use lump crab meat rather than imitation.
• Allow the lasagna to rest before serving to help it set and slice cleanly.
• If making ahead, assemble the lasagna and refrigerate up to a day in advance, then bake before serving.
• A light drizzle of lemon juice before serving adds brightness and balances the richness beautifully.